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Pecan Strawberry Crisp

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"This is the best of summer in a dessert dish! Everyone will ask what the secret ingredients are because it is a simple dish with a complex taste! All-natural ingredients make a difference! Top with fresh whipped cream!"
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1 h 22 m servings 391 cals
Original recipe yields 8 servings


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  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.

Nutrition Facts

Per Serving: 391 calories; 19.3 g fat; 53.2 g carbohydrates; 4 g protein; 31 mg cholesterol; 7 mg sodium. Full nutrition

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