Pecan Strawberry Crisp – a delicious recipe with pecan halves, flour, brown sugar, orange zest, ground nutmeg, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet in a single layer.
2
Bake pecans in the preheated oven until lightly toasted, 5 to 7 minutes. Let cool.
3
Place pecans in a food processor and pulse into 1/4-inch pieces. Transfer to a bowl.
4
Stir flour, brown sugar, orange zest, and nutmeg together in a bowl. Pour flour mixture into the food processor; add butter and pulse until mixture starts to hold together. Add pecans and pulse until topping is evenly mixed.
5
Toss strawberries, white sugar, and corn starch in a bowl until well combined. Pour strawberry mixture into a 2-quart baking dish, sprinkle evenly with topping.
6
Bake until golden and bubbling, 35 to 40 minutes. Cool 20 minutes before serving.
958
kcal
Calories
56
g
Fat
112
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup pecan halves, 1 1/2 cups all-purpose flour, 1/2 cup firmly packed dark brown sugar, 1 1/2 teaspoons grated orange zest, and more.
Yes, Pecan Strawberry Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.
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.
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