Peachy Apple Crisp
When we went to the apple orchard recently, in addition to the huge quantity of delicious apples we brought home, I brought home a good sized bag of peaches! I had a few that didn't get eaten and ended up in the refrigerator and I've been trying to decide the best way to use them. The other night I decided a crisp was it.
I am a huge fan of fruit crisps - I love the oat topping on them and the juicy fruit beneath. Call it baked fruity oatmeal. :) I also think crisps get better as they sit for a day or two (if they make it that long)! But warm with a scoop of vanilla ice cream or a touch of whipped cream is hard to beat as well - however you enjoy yours, this is a great one to try out. A terrific blend of juicy peach and tender apple and chewy, sweet oat topping.
Peachy Apple Crisp adapted from Live Well Bake Often
5 ripe peaches, rinsed, pitted, and sliced
2 soft-variety apples (not Granny smith), peeled, cored, and thinly sliced
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 cup (1 stick) butter, cold and diced small
1/2 cup all-purpose flour
3/4 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
1 cup old-fashioned oats
- Preheat the oven to 350 degrees. Spray a 9x9 (or 2-quart) baking dish with nonstick cooking spray and set aside.
- Prepare the Topping first by combining 1/2 cup flour, brown sugar, cinnamon, and salt in a bowl. Toss with the cold, diced butter and use a pastry cutter to blend the butter in, until it resembles coarse crumbs and seems well blended. Stir in the oats and place bowl in the refrigerator to chill while you prep the filling.
- Place all sliced fruit in the baking dish, and sprinkle the granulated sugar and 1/4 cup flour over, tossing gently to coat the fruit.
- Sprinkle the chilled filling over the top, and bake in the pre-heated oven for about 40-50 minutes, until the filling is bubbly at the edges, and the topping is crisped.
- Allow to cook for at least a half hour before serving to allow the crisp to set up (if you cut into it too early it will be "wet").