20 September 2010

Peach Apple Crisp with Maple Whipped Cream

I love crisps and cobblers. Unpretentious, simple dishes that showcase the flavors of the fruits they top. With a bounty of apples this fall and a few peaches imported from warmer climates I couldn't resit making this peach apple crisp for a recent dinner. The topping is drier, a little less sweet and more crumbly than most, but it works perfectly when topped with maple whipped cream. 

Peach and Apple Crisp
4 large firm apples peeled, cored and sliced
2 large peaches peeled, pitted and sliced
1 cup granulated maple sugar
1 cup all purpose flour
1 cup whole rolled oats
1/2 cup butter

Pre-heat oven to 350 degree F. Place the sliced peaches and apples into the baking dish. In a mixing bowl combine the flour, sugar, oats and butter. Mix until the butter is evenly distributed and the ingredients resemble a coarse meal. Spread evenly over the sliced fruit. Place in oven and cook for 45 minutes to 1 hour. Remove from oven and let cool for 10 minutes. Serve with maple whipped cream. 

Maple Whipped Cream
1 cup heavy cream 
2 tablespoons maple sugar

Whisk maple sugar into the heavy cream. Continue whisking the mixture until it forms peaks. 

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