Apple or Peach Crisp

  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 40m
  • Ready In : 1:20 h
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    6 oz. (170 g)

Apple and Peach Crisps are a popular American and British dessert that’s a simpler, healthier alternate to apple and peach pie.

Cook’s Tip

For individual crisps, divide filling between 9 6-oz. ramekins or custard cups, distribute topping and bake.

Nutrition information

Nutrition information is for a peach crisp. Add about 20 calories when made with apples.



  • Topping
  • 6 tablespoons (45 g) all-purpouse flour
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (50 g) packed brown sugar
  • 1/4 teaspoon (1 ml) ground cinnamon
  • 1/4 teaspoon (1 ml) ground nutmeg
  • 5 tablespoons (70 g) cold butter cut into 1/2 pieces
  • 1/2 to 3/4 cup (50 to 75 g) pecans coarsely chopped
  • Filling
  • 3 lbs. (1350 g) Granny Smith apples
  • 3 lbs. (1350 g) Macintosh apples or
  • 6 lbs. (2700 g) peaches
  • 1/2 teaspoon (2.5 ml) grated lemon zest
  • 1 1/2 tablespoons (22 ml) fresh lemon juice
  • 1/4 cup (50 g) granulated sugar

Method of Preparation

Step 1


Step 2

Place flour, sugars and spices in a food processer and process 2 to 3 seconds to combine. Add butter and pulse 8 to 10 times for 3 to 4 seconds each until the mixture resembles dry sand with chunks of butter.

Step 3

Add nuts and pulse 4 to 5 times for about a second each until topping resembles clumping wet sand. Do not over mix. Refrigerate topping while preparing the fruit.

Step 4

Adjust oven rack to lower-middle and preheat to 375°F (190°C).

Step 5


Step 6

For Apples, peel, quarter, core and cut into 1-inch (2.5 cm) pieces or 1/4 inch slices.

Step 7

For peaches, bring a gallon of water to a rapid boil. Score a shallow "X" into the bottom of each peach. Using a slotted spoon, add peaches to boiling water. Cook about 1 minute, stirring occasionally, to loosen the skin. Transfer peaches to a bowl of ice water and cool 1-2 minutes. Using a knife, beginning peeling each peach from the scored end. The skin should easily come off. Cut each peach in half to remove the pit and slice each half into 4 to 5 slices depending on size.

Step 8

Add lemon juice, zest and sugar to sliced fruit. Stir to coat.

Step 9

Transfer fruit to a 8x8 inch baking dish and spread to uniform thickness. Evenly distribute the chilled topping and bake, uncovered 35 to 40 minutes. Increase oven temperature to 400°F (205°C) and bake about 5 minutes or until topping is golden brown.

Step 10

Cool 20 to 30 minutes or until warm and serve.