Peach & Apple Crisp
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
12 servings
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Cuisine
American, International
Peach & Apple Crisp
Description
This Peach & Apple Crisp starts with fresh peaches and Granny Smith apples sliced and mixed with a small amount of water and balsamic vinegar to prevent browning and add slight acidity. Whole-wheat flour and brown sugar incorporated into the fruit help thicken the filling during baking. The topping is made from quick-cooking oats, brown sugar, whole wheat flour, softened butter, and a mix of warm spices like cinnamon, nutmeg, allspice, cloves, and a hint of peppercorn for subtle heat.
The butter is rubbed into the dry ingredients for the crisp topping, which is then spread evenly over the fruit filling creating a “lid” that traps steam and heat, allowing the fruit to soften and juices to bubble while the top browns. The dish is baked at 375°F (190°C) for about 45 minutes until bubbling edges indicate doneness.
Once slightly cooled, the crisp can be enjoyed on its own or accompanied by ice cream, crème anglaise, or other preferred sides. The combination of tender baked fruit beneath a textured, spiced oat crust provides warmth and complexity suited to seasonal desserts.
Ingredients
Filling
- 4 peaches
- 3 apple Granny Smith variety
- 2 teaspoons water
- 1 teaspoon balsamic vinegar
- 1/4 cup whole-wheat flour
- 1/2 cup brown sugar
Crisp
- 2 cups oats quick-cooking
- 1 cup butter
- 1/2 cup whole wheat flour
- 1 cup brown sugar
- cinnamon
- nutmeg
- allspice
- cloves
- peppercorn blend
Instructions
- Combine the ingredients for the filling, being sure to toss the apples as you cut them with the water/vinegar mixture to prevent them from oxidizing.
- Place in a baking dish.
- Combine the dry ingredients for the topping, and then rub the softened butter in by hand.
- Once combined evenly, spread over the crisp so that it will act as a ‘lid’ of sorts, trapping the heat and steam, and allowing the oven’s heat to do its magic.
- Bake at 190° C (375° F) for 45 minutes (of course times will vary according to individual stoves) or until you see the bubbling goodness oozing from the edges of the crisp.
- Cool the crisp on the stovetop until it won’t burn your tongue, and serve with ice cream, crème anglaise or any sides of your choice.
Notes
User Reviews
Overall Rating
4.9
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