Peach Apple Cinnamon Crisp (Print-Friendly Version)

Sweet peaches and apples combine with a crisp cinnamon topping for a classic, cozy autumn dessert.

# Ingredients:

→ Peach Apple Filling

01 - 5 cups (about 4 medium) peaches, peeled and diced
02 - 5 cups (about 4 medium) apples, peeled and diced
03 - 60 g all-purpose flour or gluten-free 1:1 flour blend
04 - 100 g coconut sugar
05 - 60 ml pure maple syrup
06 - 0.25 teaspoon salt
07 - 0.5 teaspoon vanilla extract

→ Crisp Topping

08 - 150 g coconut sugar
09 - 85 g all-purpose flour or gluten-free 1:1 flour blend
10 - 100 g old-fashioned rolled oats or quick oats
11 - 1 teaspoon ground cinnamon
12 - 0.25 teaspoon ground nutmeg
13 - 0.25 teaspoon salt
14 - 150 g unsalted cold butter, diced (or vegan butter or coconut oil as substitute)

→ For Serving (optional)

15 - Vanilla ice cream

# Steps:

01 - Preheat oven to 175°C (350°F). Lightly grease a 23×33 cm baking pan with non-stick spray and set aside.
02 - Peel and dice the peaches and apples into 2.5 cm cubes. Place all fruit in a large mixing bowl. Add flour, coconut sugar, maple syrup, salt, and vanilla extract. Gently toss until fruit is evenly coated. Transfer mixture to prepared baking pan and set aside.
03 - In the same bowl, combine flour, coconut sugar, cinnamon, nutmeg, and salt. Whisk to blend. Add cold butter pieces and, using a pastry blender or fork, cut butter into the flour mixture until a crumbly texture forms. Stir in the rolled oats until well mixed.
04 - Evenly distribute crisp topping over the fruit layer. Bake in preheated oven for 45 to 55 minutes, or until the top is golden brown and the filling is bubbling. If the topping browns too quickly, cover loosely with foil and continue baking until done.
05 - Allow to cool slightly before serving. Enjoy warm, optionally garnished with vanilla ice cream or caramel sauce.

# Notes & Tips:

01 - Let the crisp cool completely before storing. Refrigerate in an airtight container for up to 5 days.
02 - For long-term storage, freeze cooled crisp in a sealed container for up to 4 months. Thaw overnight and reheat at 175°C until warmed through.
03 - You can prepare the filling and topping ahead, assemble, wrap tightly, and freeze unbaked. Bake directly from frozen, allowing extra time as needed.

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