How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Baked Peaches and Blueberries with Crisp Pecan Topping?

You need 8 ingredients. The key ingredients include: One 10- or 12-ounce package frozen blueberries or 2 cups fresh berries, picked over and rinsed, Two 16- or 20-ounce packages frozen sliced peaches or 9 cups (loosely packed) peeled, pitted, and sliced ripe freestone peaches, 1/4 cup quick-cooking tapioca (granulated or instant), 1/3 to 2/3 cup sugar, and more.

Is Baked Peaches and Blueberries with Crisp Pecan Topping suitable as baking & desserts?

Yes, Baked Peaches and Blueberries with Crisp Pecan Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Baked Peaches and Blueberries with Crisp Pecan Topping?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Peaches and Blueberries with Crisp Pecan Topping Recipe

Name: Baked Peaches and Blueberries with Crisp Pecan Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 10- or 12-ounce package frozen blueberries or 2 cups fresh berries, picked over and rinsed; Two 16- or 20-ounce packages frozen sliced peaches or 9 cups (loosely packed) peeled, pitted, and sliced ripe freestone peaches; 1/4 cup quick-cooking tapioca (granulated or instant); 1/3 to 2/3 cup sugar; 2 tablespoons freshly squeezed lemon juice; 2 to 3 tablespoons grated lemon zest; 1/2 teaspoon ground cardamom (optional); 1 1/2 cups pecan or walnut halves

Baked Peaches and Blueberries with Crisp Pecan Topping – a delicious recipe with blueberries, peaches, quick-cooking tapioca, sugar, freshly squeezed lemon juice, lemon zest. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

One 10- or 12-ounce package frozen blueberries or 2 cups fresh berries, picked over and rinsed
Two 16- or 20-ounce packages frozen sliced peaches or 9 cups (loosely packed) peeled, pitted, and sliced ripe freestone peaches
1/4 cup quick-cooking tapioca (granulated or instant)
1/3 to 2/3 cup sugar
2 tablespoons freshly squeezed lemon juice
2 to 3 tablespoons grated lemon zest
1/2 teaspoon ground cardamom (optional)
1 1/2 cups pecan or walnut halves

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Quick Info

Servings
4 servings
Calories
638 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Baked Peaches and Blueberries with Crisp Pecan Topping

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