Make a delicious apple-peach crisp recipe in under an hour. Serve with ice cream or on its own – either way, it’s delicious!
Hello new friends! My name is Tara, and I blog at Suburble – my own little haunt on the internet where I like to make messes and sarcastic comments.
It’s a good ‘un.
Where I live – on the West Coast of Canada – the autumn brings bounties of delicious fruit. Apples, peaches, nectarines, pears . . . they all appear in our produce markets from the Okanagan Valley.
And when the weather starts to lose its heat, and scarves and sweaters become the thing du jour, it’s time to start baking. An apple-peach crisp is a delicious way to warm up on a Fall day.
Or eat it when it’s hot out. Nobody’s going to judge you. Especially not me.
Apple Peach Crisp Recipe
Delicious Apple-Peach Crisp
- Preheat oven to 375 degrees; grease a pie dish or a 11 x 7 glass dish.
- Toss apples and peaches together in a bowl with the granulated sugar and put in baking dish.
- Combine all remaining dry ingredients in a bowl.
- Using a pastry cutter or two knives, cut in the butter until the mixture is made up of pea-sized lumps.
- Sprinkle the oatmeal mixture generously over the apples and peaches.
- Bake in oven for 30 minutes; for last two minutes, switch the oven to broil to crisp up the top.
- Serve on its own or with ice cream!
I like a lot of “crisp” when it comes to this recipe. I find that it adds a lot of flavour and crunch. Plus, I’m a sucker for oatmeal. Whether it’s cookies or crust, I love the taste of toasted oats.
The recipe will make more topping that you probably need, but I’ll leave that up to you. I like to be sure that the entire dish of apples and peaches are completely covered. Like a pie crust, only MUCH easier.
A little tip, too: after you’ve baked the crisp for about 30 minutes, throw on the broiler for about 2 minutes (or less – watch it carefully). This will ensure that your crisp has a nice crunchy top, and will also caramelize the brown sugar. It makes it extra-delicious, I promise you.
This dish didn’t last 20 minutes in the house after it had been taken out of the oven. Can you imagine what would happen if you added vanilla ice cream to this crisp recipe?
Visit me at Suburble – the place where I make stuff. Follow me on Facebook, Pinterest, and Instagram, too. There I’ll be asking you if I should haul this or that off of the side of the road . . . or I’m probably wielding a sledgehammer or a glue gun. It’s good times.