Snickerdoodle Apple-Peach Crisp

 

Snickerdoodle Apple-Peach Crisp

Ingredients

• 1/2 c. unsalted butter
• 1 1/4 c. flour
• 1/2 tsp. baking soda
• 1 tsp. cream of tartar
• 1/4 tsp. cinnamon
• pinch of kosher salt
• 1 c. + 2 tbsp. dark brown sugar
• 1/4 c. granulated sugar
• 1 large egg
• 1/2 tsp. vanilla
• 1 1/2 tsp. buttermilk or plain yogurt
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• 3 apples
• 3 peaches (or about a pound sliced frozen, thawed)
• 2 tbsp. fresh lemon juice
• 1/4 c. granulated sugar
• 2 tbsp. flour
• 1/2 tsp. cinnamon
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• 3/4 c. flour
• 3/4 c. dark brown sugar
• 1/4 tsp. kosher salt
• 1/2 c. old fashioned oats
• 1/2 c. unsalted butter

Instructions

1.     Preheat oven to 350º.

2.     Melt the butter in a large saucepan over medium-high heat. Cook several minutes until it starts to turn golden, whisk for about a minute, then remove from the heat. Let cool slightly.

3.     Whisk flour, baking soda, cream of tartar, cinnamon, and salt in a medium bowl to blend.

4.     Using an electric mixer, beat the browned butter and sugars until well combined. Add the egg, vanilla, and buttermilk and beat until blended. Add the dry ingredients and mix until just combined.

5.     Press onto the bottom of a square metal baking pan and bake for 40 minutes. Remove from oven.

6.     Meanwhile, peel and seed the apples and peaches, cut into medium chunks, and add to a large bowl with the lemon juice, granulated sugar, flour, and cinnamon. Stir to combine.

7.    In a separate bowl, stir the remaining flour, dark brown sugar, salt, and oats. Cut the cold butter into cubes and use an electric mixer to stir until large clumps form.

8.     Pour the fruit mixture over the cooked snickerdoodle cookie crust and top with the oat mixture.

9.     Return to the oven for another hour, until the fruit is bubbling and the topping is golden.