Delish Peach Apple Crisp
Juicy peaches and tart apples bake under a golden, buttery oat crumble for the ultimate cozy dessert. Serve warm with vanilla ice cream for a crowd-pleasing treat.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 4 cup apples, peeled and thinly sliced Granny Smith and Honeycrisp mix recommended
- 3 cup peaches, thinly sliced Fresh or thawed frozen, drained well
- 0.5 cup granulated sugar for the fruit filling
- 0.33 cup light brown sugar, packed for the fruit filling
- 1 tablespoon lemon juice
- 1.5 teaspoon ground cinnamon for the fruit filling
- 0.25 teaspoon ground nutmeg
- 2 tablespoon cornstarch thickens the juices
- 0.25 teaspoon fine sea salt for the fruit filling
- 1 cup old-fashioned rolled oats for the crumble topping
- 0.75 cup all-purpose flour for the crumble topping
- 0.5 cup light brown sugar, packed for the crumble topping
- 0.5 cup pecans, chopped optional but delicious crunch
- 0.5 cup unsalted butter, cold and cubed equals 1 stick
- 0.5 teaspoon ground cinnamon for the crumble topping
- 0.25 teaspoon fine sea salt for the crumble topping
- 1 teaspoon vanilla extract stir into crumble at the end
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- In a large bowl, toss apples and peaches with granulated sugar, 0.33 cup brown sugar, lemon juice, 1.5 teaspoons cinnamon, nutmeg, cornstarch, and 0.25 teaspoon salt until evenly coated. Spread the fruit mixture in the prepared dish.
- Make the crumble: In a medium bowl, combine oats, flour, 0.5 cup brown sugar, pecans, 0.5 teaspoon cinnamon, and 0.25 teaspoon salt. Cut in the cold butter with a pastry cutter or fingertips until pea-sized clumps form. Stir in vanilla extract.
- Sprinkle the crumble evenly over the fruit. Do not pack it down.
- Bake for 35 to 40 minutes, until the topping is golden and the fruit is bubbling around the edges. Let cool 10 minutes before serving.
- Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
Use firm, tart apples (like Granny Smith) for the best texture. If using frozen peaches, thaw and pat dry to prevent excess liquid. For gluten-free, substitute a 1:1 gluten-free flour blend and ensure oats are certified gluten-free. Store leftovers covered in the fridge for up to 3 days; rewarm in a 325°F oven to re-crisp the topping.