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crisp

Apple Crisp

One of our very first posts was a peach-raspberry crisp, which was an amazing summer dessert. Now that it’s fall, we’ve moved onto apple crisp. The topping is exactly the same, but the filling is different and perfect for autumn.

Topping:
4 tbsp. butter
3/4 c. flour
3/4 c. brown sugar
1/2 c. oats
1 tsp. cinnamon

Filling:
5-6 granny smith apples
2 tbsp. lemon juice
2 tbsp. flour
1 tsp. of pumpkin spice OR 1 tsp. of cinnamon and 1/4 tsp. ground cloves

In a small bowl, combine all topping ingredients. We found that cutting up the butter and then mushing it in with our hands was the best way to get the desired texture. It should be very crumbly and have small chunks, but no particularly large pieces.

Peel and chop apples into 1-inch sized pieces. In a separate bowl, add all filling ingredients and mix.

Pour the filling into an ungreased 8×8 pan. Spoon filling on top evenly. Make sure to get the edges and corners! Bake at 350 for 45-50 minutes, or until bubbling and golden brown.

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Peach-Raspberry Crisp

We’re starting with dessert – what can I say, we’re not traditionalists. One of our favorite recipes of all time is this delicious peach-raspberry crisp. We have found that using frozen raspberries works just as well as fresh ones and is often cheaper and more readily available. No need to let them thaw.

Topping:
4 tbsp. butter
3/4 c. flour
3/4 c. brown sugar
1/2 c. oats
1 tsp. cinnamon

Filling:
4 ripe peaches
2 c. raspberries
2 tbsp. corn starch

In a small bowl, combine all topping ingredients. We found that cutting up the butter and then mushing it in with our hands was the best way to get the desired texture. It should be very crumbly and have small chunks, but no particularly large pieces.

Chop the peaches into 1-inch size pieces. In a separate bowl, combine the filling ingredients and stir.

Pour the filling into an ungreased 8×8 pan. Spoon filling on top evenly. Make sure to get the edges and corners! Bake at 350 for 45-50 minutes, or until bubbling and golden brown.

peachrasp

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