Maggie Valley Peach-Apple CrispFrom TIMBERWOLF CREEK BED & BREAKFAST
Cooking Time:30 minutes
- 6 Apples or 8 Peaches or any combination (peeled, pitted, cored, sliced)
- 2/3 Cup light brown sugar
- 2/3 Cup graham crumbs
- 2/3 Cup self-rising flour
- 1 stick of butter, melted (1/2 cup) *Not margarine!
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp each ground cloves and ginger
- Optional: 1/2 cup chopped nuts, or raisins, or dried cranberries, or fresh blueberries
Grease and flour pan (or pans). Preheat oven to 350 degrees.
If you're using fresh apples, put them in a microwavable dish and toss with 1/2 cup of water and 2 tablespoons of orange juice. Cover (with a plate, or plastic wrap) and microwave for 3 minutes. If your peaches are a bit hard, do this step with them. Drain completely.
Toss fruit in 1/4 cup of the flour. Evenly distribute in pan (or pans). Tuck in any optional items.
Stir together all the dry ingredients until well blended, pour in melted butter and mix (preferably by hand) until completely incorporated. Mixture will be mealy. That's good.
Spread topping evenly over fruit, pat down, and bake 30 minutes or until the top is bubbly and crisp.
You can really use any kind of fresh or frozen fruit, canned fruit, or pie filling and this works well. We just really like the combination of apples and peaches, using locally grown produce. Canned fruit and pie filling don't need to be dredged in flour. Let frozen fruit thaw and drain first. I make up the mixture of sugar/graham/flour/spices and keep it in a Tupperware bowl. Then when I'm ready to make the crisp, I prep the fruit, melt some butter and mix up just enough to top whatever size dishes I'm using. Having your fruit partially prepared just means it gets heated through while the topping cooks. VERY easy dish if you are using ready-to-go fruit.