Apple Peach Crisp

\This delicious crisp is perfect for fall, when the apple season begins and the fall crop is harvested. 

Growing up in Toronto, Canada, apple crisp was always part of dessert!  Well, once I moved to NY, I quickly discovered that apple crisps are actually side-dishes to complement the main course, and there’s no need to wait for the good-stuff till the very end of the meal 🙂

Whether you choose to serve this with the main (like I do), or save it till dessert (when it would be delicious with a scoop of [parve for meat-meals] vanilla ice cream), here’s a yummy and easy (and sort of on the healthy side, which-doesn’t-taste-like-it) recipe for Apple Peach Crisp.

Line an oven safe baking dish, or 9×13 foil pan, with parchment paper.  To the baking dish, add:

4 yellow apples and 3 Gala apples (or 3 yellow and 4 Gala, if you prefer) – peeled and sliced

1 bag (16oz) frozen sliced peaches (no need to defrost the peaches to prepare this crisp)

Atop the fruit:

Sprinkle a light sprinkling of cinnamon, drizzle a small amount of pure maple syrup, and add a few spritzes of lemon juice.

Prepare the topping:

In a large bowl, mix together –

1 1/2 c. oats, 1 1/2 c. white whole wheat flour, 1/2 c. light brown sugar, 1 tsp. cinnamon, 1 tsp. pure vanilla extract, 1 egg lightly beaten, and 1/2 c. oil.

Mix the topping ingredients together well, till all incorporated.

Note: For ease of preparation, I use a disposable glove, and mix the topping together by hand. 

Sprinkle the topping over the fruit.  Spray the topping with non-stick cooking spray, such as Pam.

Bake on 350*, uncovered, for about 1 hour.  Serve warm or at room temperature.

Don’t forget this other delicious crisp:

And here is a link to a new shiur, Shema Yisrael: From R’ Akiva to Roi Klein… Timeless Faith, which was presented yesterday at the Ohel Sara Amen Group:

Kol tuv and happy cooking!


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