Apple Peach Crisp

This isn't a traditional sweet, gooey crisp. The inside is more custard-like and not too syrupy sweet. Although I used regular sugar in this recipe, I would try it with Splenda (both white and brown sugar, where called for). The results shouldn't be much different and it would cut carbs for anyone watching their carb intake.

Grease a pyrex baking dish (or glass, ceramic or metal) approx. 7 X 11". Preheat the oven to 375 degrees ( 15-20 degrees lower if you're using a glass dish or dark/black teflon coated pan).

For filling: In a mixing bowl, put:

8 cups of peeled, sliced fruit: 4 Cups peaches and 4 cups apples (I used Gala)

Sprinkle with:

1/3 C. flour

1/2 C. white sugar

1/4 tsp. cinnamon

Stir to coat the fruit and spoon it into the baking dish.

In another bowl, combine:

1 C. creme fraiche (or sour cream)

2 large eggs

1 teasp. vanilla extract

1/4 C. white sugar

beat together well - pour this mixture evenly over the fruit.

For topping- combine:

1/4 Cup (1/2 stick) butter, MELTED

6 Tblsp. golden brown sugar

1 teasp. vanilla extract

1 C. flour

Mix ingredients together until crumbly. With fingers, crumble topping over the fruit, distributing evenly.

Bake until the custard is set, about 50 minutes. Check 5 minutes sooner- it may be golden brown enough or may need to bake another 5-10 minutes. Let cool at least 10 minutes before serving. (Try using berries or other fruit!) Serve the crisp plain or over scoops of ice cream.