About the Dish

Per Serving
Calories 610
Total Fat 30 g
Saturated Fat 18 g
Trans Fat 1 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 6 g
Cholesterol 80 mg
Sodium 200 mg
Total Carbohydrates 87 g
Dietary Fiber 8 g
Sugar 66 g
Protein 4 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.


Heat oven to 350° F. Keep cream and butter chilled until ready to use. MISE EN PLACE Quarter apples through stem end. Cut away core and seeds, and discard. Thinly slice apple quarters crosswise.
In a mixing bowl, toss apples with granulated sugar and cinnamon. Spread evenly in an oven-safe 2-quart dish (9-inch square baking dish, or 10-inch cast iron pan).
In the same mixing bowl, combine brown sugar, oats, flour and apple crisp spice blend. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs.
Gently spread oat mixture evenly over apples, taking care to cover apples all the way to edges of baking dish. Pat topping gently until even.
Bake until topping is golden brown and juices are bubbling to the surface, about 40 minutes. While crisp is baking, make vanilla cream: To cream jar, add Pocketful of Starlight Vanilla Sugar.
Close the jar, and shake vigorously. You should hear and feel the cream sloshing back and forth. In 2-5 minutes, when the sound and feel changes and there is less sloshing, open the jar to check on the whip. It should be a softly whipped cream, about the texture of yogurt. You may enjoy the whipped cream just like this, or re-cover the jar and shake an additional 1-2 minutes for a firmer whip – just take care not to shake it too much, or you’ll end up with butter. Refrigerate vanilla cream until crisp is ready to serve.
Serve crisp topped with vanilla cream, and enjoy!