By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 8
157 cal · 35 min
Peach Apple Crisp
Recipe GLPRb18627f0ea88e7
A warm and comforting dessert combining tender sliced peaches and tart apples with a cinnamon vanilla filling, topped with a buttery crumb topping. Baked until golden and bubbly, this crisp is perfect served warm, optionally with vanilla ice cream or whipped cream.
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Ingredients
20 ounces Canned peaches in light syrup, drained and sliced
2 Medium tart apples, peeled and sliced
½ teaspoon Vanilla extract
¼ teaspoon Ground cinnamon
¾ cup All-purpose flour
¼ cup Packed brown sugar
3 tablespoons Chilled margarine
Directions
Preheat your oven to 350°F. Lightly grease a 9x9x2-inch casserole dish with cooking spray or oil.
Drain the canned peaches, reserving the light syrup if desired. Slice the drained peaches into bite-sized pieces.
Peel and slice the tart apples into even pieces, removing the core.
In a medium bowl, combine the sliced peaches, sliced apples, vanilla extract, and ground cinnamon. Toss gently until all fruit is evenly coated with the spices.
Spread the fruit mixture evenly across the bottom of the greased casserole dish.
In a small bowl, whisk together the flour and packed brown sugar.
Cut the chilled margarine into small cubes and add to the flour mixture. Using two knives or a pastry cutter, work the margarine into the dry ingredients until the mixture resembles coarse meal with pea-sized crumbs.
Sprinkle the crumb topping evenly over the fruit layer, covering the surface completely.
Bake in the preheated oven for about 20 minutes, until the topping is lightly golden brown and the fruit filling is bubbling at the edges.
Remove from the oven and let cool for 5-10 minutes before serving. Serve warm, optionally with vanilla ice cream or whipped cream.
Comments
Peach Apple Crisp hits a sweet spot for Charlotte weeknight cooking. All seven ingredients are standard pantry and produce staples available at every major chain—peaches and apples are broadly available year-round in North Carolina, and cinnamon, flour, brown sugar, margarine, and vanilla are shelf constants. The stated 35 minutes is reasonable but slightly optimistic; realistically add 5-10 minutes for peeling and slicing fruit, putting actual hands-on time closer to 40-45 minutes. At roughly $1.50 to $2.50 per serving depending on peach and apple prices, this is a solid budget dessert, and it reheats well in a low oven or even at room temperature, making it forgiving for family meals. The main friction is that summer peaches (June through August) hit peak flavor and price advantage, so winter versions use either stored or imported fruit at higher cost.
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