📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial to ensure the fruit cooks evenly and the topping becomes perfectly golden brown.
2. Prepare the fruit: Peel, core, and slice 3 medium apples (like Honeycrisp or Granny Smith) and 2 ripe peaches. Aim for slices about 1/4 inch thick.
3. In a large bowl, combine the sliced apples and peaches. Add 2 tablespoons of all-purpose flour, 1/4 cup of granulated sugar, 1 teaspoon of ground ginger, and 1/2 teaspoon of ground cinnamon. Toss everything gently until the fruit is evenly coated. The flour helps to thicken the juices as the crisp bakes.
4. Spread the fruit mixture evenly into an 8x8 inch baking dish. A little buttering spray helps, if you're worried about sticking.
5. Make the crisp topping: In a separate bowl, combine 1 cup of all-purpose flour, 1/2 cup of rolled oats, 1/2 cup of packed brown sugar, 1/4 teaspoon of salt, and 1/2 cup (1 stick) of cold unsalted butter, cut into small cubes.
6. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. This is key for that perfect, crumbly texture! Don't overmix – you want small pieces of butter remaining.
7. Sprinkle the crisp topping evenly over the fruit mixture in the baking dish. Lightly press the topping down to make sure it doesn't slide off during baking.
8. Bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbling. Keep an eye on it – ovens can vary!
9. Remove from the oven and let it cool for at least 15 minutes before serving. This allows the juices to thicken slightly and prevents burning your mouth. Patience is a virtue, especially when dessert is involved!
10. Serve warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of extra cinnamon or a drizzle of honey adds a nice touch, too.