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  • Peach & Apple Crisp Recipe

Peach & Apple Crisp Recipe

Posted on Jan 14th, 2023
by Paul Suplee
Categories:
  • Dessert
  • Summer
Peach & Apple Crisp

Stone fruit, or fruit that has a stone or pit, refers to peaches, plums, nectarines, cherries, mangoes, coffee, and much more. Don’t worry though. I am not going to make a coffee crisp, although now that I mention it, there has to be a way.

Recently, the first thing I smelled as I walked into a market was the beautiful array of peaches, nectarines and plums, and I could not help but to jump on the chance to make a nice stone-fruit and apple whole-wheat crisp with oatmeal.

In making my version of the crisp, I made a few adjustments to the standards that I have made along the way, including adding balsamic vinegar instead of lemon juice and whole-wheat flour instead of the usual suspect all-purpose.

The result was beautiful, and the juices of the fruit, when combined and cooked with the flour and oatmeal, left me speechless as my home smelled as though it had just come out of an episode of The Little House on the Prairie.

Fifteen minutes into the cooking, my wife Julie was quite pleased with the returning smell of baked goods permeating the air (we do a lot of in-season baking).

Crisps are one of the greatest foods known to mankind. To be honest with you, I had never made them before moving to Maryland’s Eastern Shore in 1999. But since I moved here, I have made them for buffets, a la carte desserts, and as beautiful plated desserts for banquets, with a few even being served for weddings if you can believe it. I attribute this phenomenon to a couple of things.

Firstly, crisps, cobblers and fresh fruit pies are definitely comfort foods. While they may seem ‘easy’, the taste of a well-executed fruit crisp can bring anyone to their knees if done right.

Secondly, while the general public has embraced the new, bold and incredibly intricate desserts found on many upscale dinner menus, fruit crisps tend to lack the ‘frou-frou’ touches of perfectionist pastry chef training.

When summer is over, and stone fruit is going on its way in order to make room for the fig, pear, apple and pumpkin of autumn, then we should all celebrate with one more crisp to usher out the steamy days.

Peach & Apple Crisp

Peach & Apple Crisp

Paul Suplee
4.92 from 46 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Breakfast, Dessert
Cuisine American, International
Servings 12 servings

Ingredients
 
 

Filling

  • 4 peaches
  • 3 granny smith apples
  • 2 teaspoons water
  • 1 teaspoon balsamic vinegar
  • 1/4 cup whole-wheat flour
  • 1/2 cup brown sugar

Crisp

  • 2 cups quick-cooking oats
  • 1 cup butter
  • 1/2 cup whole wheat flour
  • 1 cup brown sugar
  • cinnamon
  • nutmeg
  • allspice
  • cloves
  • peppercorn blend

Instructions
 

  • Combine the ingredients for the filling, being sure to toss the apples as you cut them with the water/vinegar mixture to prevent them from oxidizing.
  • Place in a baking dish.
  • Combine the dry ingredients for the topping, and then rub the softened butter in by hand.
  • Once combined evenly, spread over the crisp so that it will act as a ‘lid’ of sorts, trapping the heat and steam, and allowing the oven’s heat to do its magic.
  • Bake at 190° C (375° F) for 45 minutes (of course times will vary according to individual stoves) or until you see the bubbling goodness oozing from the edges of the crisp.
  • Cool the crisp on the stovetop until it won’t burn your tongue, and serve with ice cream, crème anglaise or any sides of your choice.

Notes

Stone Fruit and Apple Crisp
Tried this recipe?Let us know how it was!

Related: Normandy Apple Tart
Related: Apple Tarte Tatin with Cinnamon Cream & Chambord Syrup
Related: Homemade Apple Pie
Related: Apple Tatin

Paul Suplee

Paul G. Suplee CEC, PC III is a private chef, college professor, writer, photographer & blogger who breathes food. Active in the professional food service industry since 1983, he has worked in a number of locations across the United States. Paul now teaches adult students near Ocean City, Maryland after an interesting four-year career as a high school teacher. No disrespect to the food stylist world or that of the food writer, but what you see and read from him, love it or hate it, is what you will get at his table. No blowtorches, no crisco-ice cream and no molasses in place of natural glazing, either in photo or word.

4.92 from 46 votes (46 ratings without comment)

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