Apple and Peach Paradise
This recipe was adapted from The Joy of Cooking by Irma Rombauer and Marion Rombauer Becker. We make it with early apples because that is when the peaches are ripe in our orchard.
4 tart apples (such as Wealthy, Duchess or Alexander)
4 fresh peaches (peeling is optional)
2 Tbs lemon juice
½ cup all-purpose flour
½ cup packed brown sugar
¼ cup butter
½ tsp salt, if butter is unsalted
1 tsp cinnamon
Preheat the oven to 375°
Wash, core and slice the peaches and apples. Lay the fruit slices in alternating layers in a 9-inch baking pan or pie plate. Splash lemon juice over fruit slices after every layer.
To make the crumble, mix the dry ingredients in a shallow bowl. Cut the butter into the mixture with two forks, a pastry knife, or your fingertips. Work until the mixture resembles a dry meal—it should not become oily. Sprinkle the crumble over the fruit.
Bake for about 30 minutes til the juices are bubbling.