Peach Apple Crisp Delight

Gooey sweet peaches and tart apples come together under a buttery cinnamon topping in this peach apple crisp. This is that cozy dessert you crave when the air turns crisp and apples are tumbling from the trees. Serve it warm from the oven and watch everyone go in for just one more scoop.

Every fall I make this crisp after our yearly apple picking day and it disappears right out of the pan. There is something about the caramelized fruit and that crunchy oat topping that never gets old in my house.

Ingredients

• Peaches peeled and diced: look for just ripe peaches for juicy sweetness
• Apples peeled and diced: tart apples like Granny Smith or Honeycrisp stand up well and add a nice balance
• All purpose flour or gluten free flour: this thickens the filling so it stays gooey not runny
• Coconut sugar: brings a mellow sweetness and adds depth to both filling and topping
• Maple syrup: adds a rich floral note to the filling use pure maple if you can
• Salt: brightens flavors and balances the sweetness
• Vanilla extract: gives the fruit filling an extra layer of aroma
• Old fashioned rolled oats: help create that chunky crisp texture
• Ground cinnamon: brings a classic warm spice perfect for fall desserts
• Nutmeg: adds a little lift of spice behind the cinnamon
• Unsalted cold butter or sub vegan butter or coconut oil: keep it cold for perfect crumbles in the topping
• Vanilla ice cream for serving: ties it all together with a creamy touch

When you can pick firm ripe peaches and apples it makes all the difference. For the oats I use the old fashioned kind because they hold their texture after baking.

Step-by-Step Instructions

Preheat and Prep:

Set your oven to 350 degrees Fahrenheit first so it is hot when you are ready to bake. Grease a nine by thirteen inch baking dish with non stick spray or a bit of butter so your crisp will not stick.

Prepare the Fruit Filling:

Peel the peaches and apples and cut them into one inch cubes for even cooking. Place all the fruit into a large mixing bowl. Add flour coconut sugar maple syrup salt and vanilla extract. Toss gently until the fruit is fully coated and looks glossy but do not mash the pieces. Pour the mixture into your prepared baking dish and spread evenly.

Make the Crisp Topping:

In the same bowl combine flour coconut sugar cinnamon and nutmeg with a quick whisk to blend. Add the cold butter cut into cubes and use a pastry cutter or the back of a fork to press the butter into the flour mixture. Work until you have coarse crumbs with some larger buttery bits. Add the rolled oats and mix again until they are evenly distributed.

Assemble and Bake:

Sprinkle the topping evenly over the fruit layer making sure to cover every bit. Place the dish in the preheated oven and bake for forty five to fifty five minutes. Watch for a golden brown top and bubbling edges. If the top browns too fast lay a piece of foil loosely over it.

Serve:

Let the crisp cool for at least fifteen minutes so the juices thicken. Serve warm scooped into bowls with vanilla ice cream for the best experience.

Pin

Warm cinnamon crisp always reminds me of holiday gatherings in my childhood home. I never tire of how the kitchen smells when apples and peaches are bubbling under a buttery oat crust. My personal favorite part is sneaking those crunchy golden edges before anyone else gets a bite.

Storage Tips

Allow your crisp to cool completely before storing. Cover tightly or transfer to an airtight container and keep in the fridge for up to five days. For longer storage freeze the fully baked and cooled crisp in a freezer safe container for up to four months. Thaw overnight in the fridge and reheat at three hundred and fifty degrees until heated through. You can also assemble the unbaked crisp cover well and freeze for easy last minute desserts.

Ingredient Substitutions

You can swap coconut sugar for brown sugar and use honey instead of maple syrup if you prefer. For gluten free baking use your favorite one for one flour blend. Vegan butter or solid coconut oil both work in place of butter for dairy free diets. If you only have quick oats they work too though you may lose a touch of texture.

Serving Suggestions

Always best served warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. For breakfast leftovers try it cold over Greek yogurt. Add toasted pecans or walnuts for a crunchy twist or a handful of dried cranberries for extra tang.

Pin

Cultural and Historical Context

Fruit crisps have roots in rustic American and British baking where cooks used whatever ripe fruit they had and topped it with a simple mixture of flour sugar and butter. Oats became common in American versions adding that signature chewy bite. The combination of peach and apple is not traditional but it sets this recipe apart with an extra layer of flavor and color.

Frequently Asked Questions About the Recipe

→ Can I use frozen fruit instead of fresh?

Yes, frozen peaches and apples can be used. Thaw and drain excess juice before preparing the filling for best results.

→ Is it possible to make this gluten-free?

Absolutely. Substitute the all-purpose flour for a 1:1 gluten-free blend, both in the filling and the topping.

→ How do I store leftovers?

Let the dessert cool completely, then store in an airtight container in the fridge for up to 5 days. Reheat before serving.

→ Can I freeze the crisp for later?

Yes, after cooling, freeze in an airtight container for up to 4 months. Thaw overnight and reheat until warmed through.

→ What can I serve with this dessert?

Serve warm with vanilla ice cream or a drizzle of caramel sauce for added richness and flavor.

→ Can I prepare it ahead of time?

Assemble the fruit filling and topping separately, store covered in the fridge, then bake fresh when ready.