Prep 25 mins
Cook 30 mins
This makes a nice dessert for that late summer into fall transition. The cinnamon and nutmeg complement both fruits, and a little orange zest gives this crisp a nice fresh flavor.
- 1 tablespoon butter
- 1 1⁄2 lbs peaches, peeled and chopped
- 2 apples, peeled and chopped
- 1 tablespoon finely grated orange zest
- 3 tablespoons brown sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄2 cup flour
- 1⁄4 cup brown sugar
- 1⁄4 cup butter, cut into small pieces
- Preheat oven to 375 degrees.
- Place tablespoon of butter in an 8x8 baking dish and place in oven while preheating to melt butter; take out and wipe it around the dish thoroughly; set aside.
- Toss together the peaches, apples, orange zest, 3 tablespoons of brown sugar,and the cinnamon and nutmeg; layer mixture in the buttered dish.
- Combine flour, 1/4 cup brown sugar and 1/4 cup butter until mixture looks crumbly.
- Sprinkle on top of the fruit mixture and bake uncovered at 375 degrees F for about 30 minutes or until fruit is tender and topping is browned a bit.
I totally agree that would be a great late summer early fall desert but I had peaches and and apples that needed to be used so I tried it. It isn't something I want to eat all the time but it is bursting with personality. I made a double batch and reduced the brown sugar by a quarter. My fruit was so ripe I should have cut it in half but a little ice cream fixed that. Thanks for the fun recipe, it's a keeper.
It's rare that I find a dessert DH and I both like. (I like sweet, he likes milder desserts). This worked for both of us. I came into it because while it's not quite cold here yet, fall is approaching. This really is a perfect transitional dessert. The orange (which I increased a tad) made this dish. I also froze the remainder and heated it at 400F for 20 minutes, stirred and used as a fantastic topping over vanilla ice cream!