On Friday the girls and I headed to the apple orchard with my moms’ club to pick some apples and enjoy some cider and donuts.
Annabelle had a blast. Autumn was less than thrilled to be sitting in the grass waiting while I picked apples. I picked a peck of apples, and while I love eating them, I knew some of them would go to waste if I didn’t do something with them.
Well on Saturday the girls and I headed to the Farmer’s Market (finally! I had been wanting to go all summer long) and I picked up some peaches.
So, I thought to myself, you know what would taste delicious! An apple-y, peach-y crisp. So I got home and created this yummy desert.
This really is an easy desert to make.
First up take your apples and peaches (about 5 total) and slice them up, then mix with the spices, sugar and flour. Put in a 9×13 pan.
Then make the crumb topping. Make sure the butter is cold.
Use a pastry cutter, of if you don’t have one (like me) two forks will do, and cut in the butter. By the end I also used my hands. You want something that resembles this:
Put that over the apples and bake at 350 degrees for about 30 minutes.
Serve in ramekins, and drizzle salted caramel sauce over it.
And then gobble that yummyness up.
- 2-3 apples
- 2-3 peaches
- 2 tablespoons flour
- 3-4 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 2 tablespoon melted butter
- 6 tablespoons cold butter cubed
- 3/4 cup brown sugar
- 1/2 cup flour
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees.
- Mix the apples, peaches and all the ingredients from the apple group together. Spread in a 9 by 13 inch pan.
- Mix the dry ingredients from the crumb topping together. Cut the butter into the mix.
- Spread the crumb topping over the apples. Bake for 30 minutes.
- Drizzle salted caramel sauce over the peachy apple crisp.
Lining up with Tuesday Talk
