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

Apple Peach Crisp



  • 4 apples peeled, cored, sliced thin
  • 2 peaches peeled, pitted, sliced medium
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cardamon
  • 1/4 teaspoon fresh ground nutmeg

Crumble Topping

  • 1/4 cup quick oats
  • 1/4 cup flour
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cardamon
  • 1/4 teaspoon fresh ground nutmeg
  • 1/2 cup pecan pieces
  • 6 tablespoons butter cut into small cubes


  • Preheat the oven to 350°F and PAM spray or butter a deep dish pie plate or 9" square pan.
  • Combine the filling ingredients, tossing to coat everything evenly and place in the pan.
  • Pulse the brown sugar and crumble butter in a food processor until a large coarse crumb forms.
  • Combine with the other topping ingredients and spread evenly over the filling.
  • 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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