Peach Apple Crisp
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.
Servings: 12 servings
Equipment
- 9x13 inch baking dish
Ingredients
Peach Apple Filling
- 5 cups peeled and diced peaches (about 4 medium peaches)
- 5 cups peeled and diced apples (about 4 apples)
- ¼ cup all-purpose flour or 1:1 gluten-free flour
- 1/2 cup coconut sugar
- 1/4 cup pure maple syrup
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Crisp Topping
- 3/4 cup coconut sugar
- ⅔ cup all-purpose flour or 1:1 gluten-free flour
- 1 cup old-fashioned rolled oats (or quick oats)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- ¼ teaspoon salt
- 2/3 cup unsalted 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.
Video
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.