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+ servings
Sweet and gooey apples and peaches combined and topped with a cinnamon crisp topping is the perfect end of summer/early fall dessert! This Peach Apple Crisp recipe comes together so quickly and tastes like a big bowl of fall. Serve it warm right out of the oven with a scoop of vanilla ice cream and wait to be transported to the harvest season

Peach Apple Crisp

Servings 8


  • Candied Bacon optional, but not really
  • 12 strips thick cut bacon
  • 3 tablespoons brown sugar
  • Peach Apple filling:
  • 3 cups thinly sliced peaches about 3-4 medium peaches
  • 2 cups thinly sliced apples 2-3 apples
  • candied bacon recipe below
  • 1/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Topping:
  • 3/4 cup brown sugar
  • 2/3 cup all-purpose flour
  • 2/3 cup 65g old-fashioned rolled oats (or quick oats)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup 115g unsalted butter, softened to room temperature
  • vanilla ice cream for serving


  • Make the bacon: Preheat oven to 400 degrees (F) and line a baking sheet with foil. Lay bacon down flat and coat with half of the brown sugar. Flip bacon and coat the other side with the other half of brown sugar. Bake for 14-16 minutes, until it's starts to get crispy. Let cool on paper towel and chop into bite size pieces. When bacon is done, reduce oven temperature to 350 degrees (F) to bake the crisp.
  • Make the filling: In a large mixing bowl, combine the peaches, apples and bacon and stir to combine. Add the flour, sugar, salt and vanilla and mix gently with a rubber spatula to completely coat the fruit. Dump in an 8x8 inch glass or ceramic baking dish and set aside.
  • Make the topping: in a medium bowl, whisk the brown sugar, flour, rolled oats, cinnamon and salt together, making sure to get all the brown sugar lumps out. Add the butter to the mixture and stir with a rubber spatula until the mixture is crumbly. Evenly sprinkle the topping over the filling.
  • Bake for 40-45 minutes until the top is golden brown and the filling is bubbling on the sides of the pan. Remove crisp from the oven and place on a wire rack to cool slightly, about 10-15 minutes. Serve warm with a scoop of ice cream.
  • Tip: finished baked crisp freezes well for up to 2 months. Just thaw overnight and bake on 350 for about 20-25 minutes to warm.
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