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.