Patty’s peach-apple crisp

A golden blend of succulent fruit, crunchy oats, and sugar. But after a month of kitchen failures, can I possibly succeed?

I purchased a bag of apples recently, and left them on the kitchen counter as bait.  I was hoping to lure Boyfriend into the kitchen, and expected that once he saw those lovely apples, he would be overcome with the urge to make me an apple crisp. He hasn’t made one in forever, and I think I am overdue to receive one!

Alas it was not to be.  The apples ended up in the living room somehow, and I only just discovered them yesterday, and it was time to face the cold hard truth; if I wanted an apple crisp, I would have to make it myself.

I’ve never made my own apple crisp before, but I helped Boyfriend make one, two years ago. And by “helped” I mean I peeled the apples. Here goes!

Good to know before you start:

Apples collapse quite a bit during baking, so make sure they pile up nice and high above the edge of the dish or you’ll have a sunken crisp.

Adding water to a crisp will result in a softer topping. I prefer it to be crunchy as possible so I didn’t add water.

Preparing fruit for baking always takes forever.  The sugar and heat will brown the fruit any way so no need to add lemon juice.

Time required: 2 hours

Yields: 12 portions

Cost per serving: $2.58

Total cost if you have none of the ingredients: $31.00

Special kitchen implements I used:

  • glass baking dish, 8″ x 11.5″
  • cookie tray (to catch the overflow)
  • apple peeler & apple corer
  • pastry blender

Ingredients:

  • 8 apples
  • 4 peaches
  • 1/2 C granulated white sugar
  • 1 TBSP flour
  • 1 TSP ground cinnamon
  • 1 C quick rolled oats
  • 1 C flour
  • 1 C dark brown sugar, packed
  • 1/4 TSP: ground cinnamon, ground nutmeg, ground cloves
  • 8 TBSP butter (one stick)

Instructions:

1. Pre-heat oven to 191°C / 375°F.  (I waited until the fruit was sliced to do this.)

2. Peel and core fruit. Cut each apple slice in half, cut peaches to similar size. Place in baking dish for now.

3. In a large bowl combine: white sugar, flour, and cinnamon.  Add fruit to bowl, and toss until thoroughly coated, then transfer back to baking dish.

4. In a medium bowl, combine: oats, flour, dark brown sugar, cinnamon, nutmeg, and cloves. I may have mentioned this before but I REALLY LOVE BROWN SUGAR.

5. Cut in butter until coarse crumbs form.

6. Place baking dish onto cookie tray, and sprinkle crumbly mixture over fruit.

Yes. It's impossible to take a picture of your own thumb without looking like dweeb making obscene gestures.

7. Bake 40 min.

In which I discover the hard way that the oven mitts have a hole in them and almost dropped the dish on the floor. Owch.

8. Cool 1 hour and serve.

Verdict:

“Hmm. Pretty good,” I said around my spoon.

Boyfriend shook his head. “Not pretty good. Damn good!”

I read several recipes and saw that they all have pretty standard ingredients, so I just added another fruit and picked a sugar and spice ratio that seemed appealing to me. You could probably cut down the sugar, especially if you’re not going to use tart apples. I was really happy with this.

I chose peaches because I just re-watched Labyrinth for the millionth time and have them on the brain. Jareth, you can give me a peach any day.

You can use lots of different fruit in a crisp. What would you use?

Playlist: Labyrinth soundtrack

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Apple cake with cream cheese frosting

This was a delicious accident. It was supposed to be my first carrot cake, but instead became my first apple cake, with cream cheese frosting.

apple cake with cream cheese frosting

Back in November I purchased Betty Crocker Baking Basics – recipes and tips to bake with confidence, which is available on Amazon.com and Amazon.ca. It’s been a very useful book.

I planned to make the carrot cake recipe but didn’t have any carrots, so I went to the store, and was promptly distracted by the shiny apple display. I came home and emptied my shopping bag, perplexed with what to do with a bag of Granny Smith apples and cream cheese.

Not to worry! A spice cake can be made with either apples or carrots, and all the other ingredients remain the same

Good to know before you start:

This cake is perfectly delicious without frosting at all, however if you intend to frost this, take the cream cheese out of the fridge now.

After frosting cake must be refrigerated. Let frosting set before cutting.

getting started

(Here is the moment I realized I bought apples instead.)

Time required: 2 hours

Yields: 32 squares

Cost per slice: $1.63

Total cost if you have none of the ingredients: $52.00

Kitchen implements I used:

  • apple peeler & apple corer
  • spatula (do not use a flexible one)
  • baking pan: 9″ x 13″
  • electric beaters

Cake ingredients:

  • 3 tart apples (or 6 medium carrots)
  • 1½ C granulated white sugar
  • 1 C vegetable oil
  • 3 eggs, room temp
  • 2 C flour
  • 1½ TSP ground cinnamon
  • 1 TSP baking soda
  • 1 TSP vanilla
  • ½ TSP salt
  • ¼ TSP ground nutmeg

Frosting ingredients:

  • one package (8 oz) cream cheese, room temp
  • ¼ C butter (half a stick or 4 TBSP), room temp
  • 1 TBSP milk
  • 1 TSP vanilla
  • 4 C icing sugar

Step 1 – preheat oven to 176°C / 350°F, centre rack. Grease and flour baking pan.

Step 2 – peel apples, core apples, and dice into small pieces. Set aside.

apple peelers are GREATso are coring devices

Step 3 – in medium bowl combine:  flour, cinnamon, nutmeg, baking soda, and salt. Set aside.

Step 4 – in large bowl, beat on Low for 30 seconds: sugar, oil, vanilla, and eggs.

Step 5 – beat dry ingredients into wet, adding a third at a time until blended. Once all dry mixture is added, beat on Low for 1 min, frequently scraping the sides.

adding dry to wet

Step 6 – using a hard spatula, stir apple pieces into batter

never using a flexible spatula again

Step 7 – “pour” (hah!) batter in greased pan, use spatula to smooth batter down. Shake pan and let it settle for a few minutes, then place in oven.

Step 8 – bake 40-45 min, it’s done when toothpick inserted in the centre comes out clean. Cool cake in pan, on rack, at least 1 hour.

Step 9 – remove cake from pan and make your frosting.

Step 10 – forgot to take pictures of making the frosting but it wasn’t that exciting anyway:

  • In medium bowl on High, beat the cream cheese until smooth.
  • Add butter, milk, vanilla, and beat on Low until smooth.
  • Still on Low, beat in icing sugar, one cup at a time, until mixture is smooth and spreadable.
  • Store frosted cake in fridge, covered.
  • Let frosting set before cutting cake. Oops.

You can’t tell, but before frosting this I cut off a piece to try the cake on its own. Yum.

mmm I love creamcheese frosting

apple cake with cream cheese frosting

Verdict: I loved this. Boyfriend’s reaction was lukewarm.

Two things I’ll change next time; use apple sauce instead of vegetable oil, and instead of frosting the cake after it cools, I’m going to make the frosting and put it in the fridge, and just frost pieces as they are served because storing a frosted cake in the fridge was irritating.

My favourite part of making this dessert was that while baking, it perfumed my whole home with spiced apple goodness.