Gooey, sweet peaches and apples are topped with a crunchy cinnamon crisp. It's the best fall dessert, especially straight out of the oven with a scoop of vanilla ice cream.
5cupspeeled and diced peaches (about 4 medium peaches)
5cupspeeled and diced apples (about 4 apples)
¼cupall-purpose flour or 1:1 gluten-free flour
1/2cupcoconut sugar
1/4cuppure maple syrup
¼teaspoonsalt
½teaspoonvanilla extract
Crisp Topping
3/4cupcoconut sugar
⅔cupall-purpose flour or 1:1 gluten-free flour
1cupold-fashioned rolled oats (or quick oats)
1teaspoonground cinnamon
1/4teaspoonnutmeg
¼teaspoonsalt
2/3cupunsalted cold butter (can sub vegan butter or coconut oil)
vanilla ice cream for serving
INSTRUCTIONS
Preheat the oven to 350°F and spray a 9x13 inch baking pan with non-stick spray and set aside.
Peel and slice the apples and peaches into 1 inch cubes. Add all of the fruit to a large mixing bowl with the rest of the filling ingredients and toss it all gently until the fruit it coated. Pour it into the prepared baking dish and set aside to make the topping
Add the flour, coconut sugar and cinnamon to the same large bowl you used to stir the filling and whisk quickly to combine. Add the cold butter and use a pastry blender to cut the butter into the flour mixture. You can also use the back of the fork. Add the rolled oats and stir to incorporate.
Sprinkle it evenly over the peach and apple filling. Bake in the preheated oven for 45-55 minutes, or until the topping is golden brown and bubbling. If the top is starting to look too brown you can cover it with foil and continue baking. We loves serving this warm with ice cream and caramel sauce.
Recipe Equipment
9x13 inch baking dish
Notes
Fridge: allow the crisp to cool completely then store in an airtight container in the fridge for up to 5 days.Freeze leftovers: allow the peach apple crisp to cool then store in an airtight container in the freezer for up to 4 months. Thaw overnight and bake at 350°F until it's warmed through.Prep and freeze in advance: follow the directions to make the filling and crisp topping then cover tightly with plastic wrap then cover with foil and store in the freezer for up to 4 months. Bake right from frozen. It may take longer to bake from frozen.