About the Dish

Per Serving
Calories 750
Total Fat 36 g
Saturated Fat 22 g
Trans Fat 1 g
Cholesterol 100 mg
Sodium 210 mg
Total Carbohydrates 105 g
Dietary Fiber 8 g
Sugar 67 g
Protein 7 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


MISE EN PLACE • Heat oven to 350° F. • Keep cream and butter chilled until ready to use. • Quarter and core apples. Thinly slice quarters crosswise.
• In a bowl, toss apples with granulated sugar and cinnamon. • Spread apples evenly in small (about 9x9 inch) baking dish.
• In the same bowl, combine brown sugar, oats, flour and apple crisp spice blend. • Use a pastry cutter or 2 forks to mash in cold butter until mixture resembles coarse crumbs.
• Sprinkle oat mixture over apples, taking care to spread all the way to the edges of the dish. Gently pat topping even. • Bake in oven until topping is golden-brown and juices are bubbling, about 40 minutes.
While crisp bakes: • Remove about half of cream from bottle. Save for another use. • To cream bottle, add vanilla sugar. Shake vigorously. You should hear and feel cream sloshing back and forth in the jar when you shake.
In 2-5 minutes, when the sound and feel changes and there is less sloshing, open the bottle to check the whip. It should be a softly whipped cream, about the texture of yogurt. Note: If desired, you can transfer whipped cream to a bowl and whisk to a firmer consistency.
Serve crisp topped with vanilla cream, and enjoy!