Tuesday, September 20, 2016

A Crisp with a Twist

Early Fall Sunset
Apple Peach and Cranberry Crisp
Cook’s notes: Add a twist to your standard apple crisp by adding in peaches and cranberries. Try using both sweet and tart apples. Saigon cinnamon is a must for this recipe. It enhances the flavor making an irresistible dish.  Add a scoop of ice cream and it’s a piece de resistance. Substitute pears if peaches are not available.

Filling Ingredients:

  • ¼ cup sugar
  • 1 tsp. Saigon cinnamon 
  • 2 TB. flour
  • 3 cups sliced peeled fresh peaches, about 4 medium peaches
  • 3 cups sliced peeled apples (I used a combination of Granny, Honeycrisp and Jazz) 
  • ¾ cup dried cranberries, 1 cup fresh or frozen cranberries 
Topping Ingredients:
  • ½ cup old fashioned oats
  • ½ cup packed brown sugar
  • ¼ cup flour
  • 1 tsp. Saigon cinnamon
  • ¼ cup cold butter
  • 1/3 cup chopped walnuts
Filling Directions:
  • Preheat oven 375 degrees. Grease a 9 x 9 glass baking dish or 2 qt. oval dish.
  • In a large bowl mix the sugar, flour and cinnamon.
  • Peel and dice the apples and peaches. Add fruit to flour mixture and fold in cranberries.
  • Pour into baking dish. 
Topping Directions:
  • Mix oats, brown sugar, flour, cinnamon, cut in butter using pastry blender or a food processor (pulse 3 times) and stir in walnuts. 
  • Sprinkle over fruit and bake 40 minutes or until topping is golden, fruit tender but not mushy and bubbling. Cool 10 minutes. 


  1. I just made a peach-apple crisp this afternoon, before reading your post. I should have cut the apples smaller and baked the crisp longer. Apples are semi crunchy and I don't like that. :(

  2. well do you still have some Colorado peaches left? Try it again as this recipe is so good even worthy as a breakfast item :)