Spiced Peach & Apricot Crisp
DATE: July 02, 2025
- Time 1 hour
- serves: 8
Featured product
Spice Spice Baby
Asian 6 Spice
Spice Spice Baby Refill
Asian 6 Spice
- 6 firm, medium-ripe peaches, pitted and cut into 1" cubes
- 2 firm, medium-ripe apricots, pitted and cut into 1" cubes
- 1 tsp Spice Spice Baby Asian 6 Spice Blend
- ¼ cup cane sugar
- 1 tbsp cornstarch
- 2 tbsp lemon juice
- pinch of sea salt
Topping
- 1 cup flour (gluten-free if preferred)
- 1 tsp Spice Spice Baby Asian 6 Spice Blend
- ½ cup light brown sugar
- ½ cup organic rolled oats
- ½ cup unsalted butter, cold and cut into chunks
Directions
- Preheat the oven to 375˚F (190˚C)
- In an 8x8-inch baking dish, combine the peaches, apricots, Spice Spice Baby blend, cane sugar, cornstarch, lemon juice and sea salt. Toss gently to coat evenly
- In a medium bowl, combine the flour, brown sugar, rolled oats, and sea salt.
- Add the cold butter chunks to the dry ingredients. Using a wooden spoon and your hands, work the butter into the mixture until it forms small clumps and resembles coarse crumbs.
- Sprinkle the topping evenly over the fruit mixture.
- Bake for 45–50 minutes, or until the topping is golden brown and the fruit is bubbling.
- Remove from the oven and let cool slightly before serving.
Serve on its own or with a scoop of vanilla ice cream or whipped cream. Enjoy!
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