Apple Peach Crisp

I offered to bring a dessert to a friend’s BBQ and was originally planning on bringing frozen lemon squares. But as I had a bunch of apples and a couple peaches to use up, I decided to go with apple peach crisp instead. Crisp / Brown Apple Betty is an old school dessert, but it’s been around for a long time because it tastes so good.

Both the Hubby and myself have a love/hate relationship with peaches. The fuzz on the outside is just a turnoff, but the sweet Okanagan peaches are a juicy burst of goodness once you’re past it. 

Peeling peaches is very easy and quick. Just put the peaches in a bowl, boil up a kettle of water, pour the water over the peaches and let sit for a minute or so. The skins will slide off with just a touch.

The crumble on top is buttery and crunchy, a perfect pairing with the soft peaches and apples. Even better when served with a huge scoop of vanilla icescream.

Apple Peach Crisp
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Filling
  1. 4 apples, peeled, cored, sliced thin
  2. 2 peaches, peeled, pitted, sliced medium
  3. 1/2 teaspoon cinnamon
  4. 1/2 teaspoon ground cardamon
  5. 1/4 teaspoon fresh ground nutmeg
Crumble Topping
  1. 1/4 cup quick oats
  2. 1/4 cup flour
  3. 3/4 cup packed brown sugar
  4. 1/2 teaspoon cinnamon
  5. 1/2 teaspoon ground cardamon
  6. 1/4 teaspoon fresh ground nutmeg
  7. 1/2 cup pecan pieces
  8. 6 tablespoons butter, cut into small cubes
Instructions
  1. Preheat the oven to 350°F and PAM spray or butter a deep dish pie plate or 9" square pan.
  2. Combine the filling ingredients, tossing to coat everything evenly and place in the pan.
  3. Pulse the brown sugar and crumble butter in a food processor until a large coarse crumb forms.
  4. Combine with the other topping ingredients and spread evenly over the filling.
  5. Bake for 35 - 45 minutes until the bubbles start to appear around the edges and the topping is crisp and browned.
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APPLE PEACH CRISP

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