Peach And Apple Crisp Recipes

MOM'S PEACH CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange peaches evenly in an 8x8-inch baking dish.
• Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
• Bake in the preheated oven until topping is lightly browned, about 30 minutes.

OLD-FASHIONED APPLE CRISP

Steps:

• Heat oven to 375°F.
• Place apples into ungreased 8-inch square baking dish.
• Combine brown sugar, oats, flour and cinnamon in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle sugar mixture over apples. Bake 25-35 minutes or until apples are tender and topping is golden brown.
• Serve warm with ice cream, if desired.

APPLE PEACH CRISP

Steps:

• Preheat oven to 375 degrees; grease a pie dish or a 11 x 7 glass dish.
• Toss apples and peaches together in a bowl with the granulated sugar and put in baking dish.
• Combine all remaining dry ingredients in a bowl.
• Using a pastry cutter or two knives, cut in the butter until the mixture is made up of pea-sized lumps.
• Sprinkle the oatmeal mixture generously over the apples and peaches.
• Bake in oven for 30 minutes; for last two minutes, switch the oven to broil to crisp up the top.
• Serve on its own or with ice cream!

APPLE PEACH COBBLER

Steps:

• In a large bowl, combine the first six ingredients. Transfer to a greased shallow 2-qt. baking dish., For topping, in a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk just until blended. Drop by spoonfuls over peach mixture., Bake at 400° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream.

APPLE AND PEAR CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
• For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
• Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

APPLE CRISP - PERFECT AND EASY

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
• Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.

APPLE/PEACH/PEAR CRISP II(LOW-CAL)

Steps:

• Substitute peaches or pears when they are in season. Microwave method: Place apples in a microwave baking pan and sprinkle with lemon juice, maple syrup, and cornstarch, and toss to combine. In a small bowl, melt butter at High for 30 to 45 sec. Stir in rolled oats, brown sugar, nuts and cinnamon. Combine well. Sprinkle evenly over apples. Microwave at High for 8 to 10 min. Allow 5 to 7 min after cooking time. Oven method: Preheat the oven to 350℉ (180℃) F. Butter a 9-by-9 or similar capacity baking dish . Mix together fruit, lemon juice, maple syrup if using, and cornstarch,. Gently toss until well combined. Pour the peach mixture to the buttered baking pan, and gently spread evenly. Mix together all the topping ingredients, and sprinkle over the fruit. Bake for 35 to 40 minutes or until the topping is golden-brown, and the fruit is bubbling around the edges. Let cool for about 30 minutes before serving. Serve warm or at room temperature or chilled, with ice cream or plain yogurt of your choice.

PEACH AND APPLE CRISP

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 x 13 inch baking dish with coconut oil or butter
• Place apples and peaches in a large bowl and top with cinnamon, coconut sugar, orange juice and tapioca flour.
• Spread out in baking dish.
• Place almond meal, rolled oats, coconut sugar, cinnamon, and salt to bowl and stir.
• Add coconut oil or butter to bowl and using hands mix crumble mixture together until crumbly. Don't be afraid to get in there and dirty!
• Sprinkle crumble mixture on top of apples and peaches.
• Bake for 40 minutes.
• Serve warm ideally with a scoop of vanilla ice cream!

WALNUT APPLE-PEACH CRISP WITH CINNAMON-BROWN SUGAR CRUMBLE

Steps:

• Heat oven to 375°F. Grease 11x7-inch (2-quart) glass baking dish with shortening or cooking spray.
• In large bowl, toss apples, peaches and granulated sugar. Pour into baking dish. In same bowl, mix oats, brown sugar, flour and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in walnuts. Sprinkle over fruit.
• Bake 30 minutes or until topping is golden and fruit is tender. Cool 15 minutes. Serve warm.

APPLE PEACH CRISP

Steps:

• Preheat oven to 350°F
• In a bowl, combine apple slices, peaches, vanilla, and cinnamon.
• Toss well and spread evenly in a 9 x 9 inches casserole dish.
• In a separate bowl, combine flour and sugar.
• Slowly mash in margarine or butter. Sprinkle this mixture slowly on top of the fruit mixture.
• Bake at 350° F until lightly browned and bubbly, about 20 minutes.
• Serve warm.

CLASSIC APPLE CRISP

Steps:

• Preheat oven to 350°F (177°C). Lightly grease a 9×13 inch baking pan. Any 4 quart baking dish works.
• Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.
• Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling.
• Bake for 45 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for at least 5 minutes before serving. Serve warm, room temperature, or cold- plain or with salted caramel and/or vanilla ice cream.
• Cover leftovers and store in the refrigerator for up to 5 days.

BLUEBERRY / APPLE / PEACH CRISP

Steps:

• -place fruit in 2 qt. casserole dish -combine oats, flour, brown sugar, salt and cinnamon - cut in butter until mixture is crumbly -sprinkle evenly over fruit - bake 350F for 40

YANKEE APPLE CRISP

Steps:

• Preheat Oven to 375 degrees.Lightly grease or spray a 9x13 pan (pyrex is good) or any other 2 qt baking dish.
• Melt butter in medium pot or bowl, remove from stove or microwave and stir in oats, brown sugar, flour, spices and nuts if using.
• Peel, core and slice apples (thin or a little thicker - I use my corer/peeler/slicer which makes them pretty thin), then place in pan - I like to sprinkle the apples with a little cinnamon.
• Sprinkle crumbs over tops of apples covering as much as possible but a few gaps are ok.
• Bake for 45 minutes, if crumbs start to get too brown before the apples are done, you can float a piece of foil loosely over the top. Apples should be very soft when poked with a thin knife.
• Serve warm or at room temperature, wonderful with fresh whipped cream or vanilla ice cream.
• NOTES:.
• You can use other apples, Granny Smiths are pretty tart but that makes a nice contrast with the sweet topping. You can add a couple of teaspoons of sugar if you think they might be too tart for you or use a combo of apples - you can use your favorites, but avoid ones the go to total mush when baked.
• I often stir 2-3 tsp of flour into to the apples to avoid watery juice in the bottom of the pan after baking.
• I like to use whole wheat pastry flour (not regular whole wheat) for added flavor and nutrition, or a little wheat germ in with the white flour is good too.
• You can use this for other fruits also - sometimes I add in some frozen raspberries or sub peaches for the apples, they like blueberries and raspberries too. Peaches will probably need the extra sugar and flour added to them and a little ground ginger and/or cloves added to the topping is delish!