Peach Cherry Crisp
Summer in a bowl, all year round! ☀️ This Easy Peach Cherry Crisp features juicy peaches and tart cherries with a crunchy oat crumble (fresh or frozen fruit works!). Simple, delicious, and perfect for any occasion.
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This crisp recipe came from my bounty of peaches from a local farm, which I peeled, sliced, and froze last year. This recipe and this cherry and peach cobbler came from those peaches sitting in my freezer. Why add cherries? First, my husband loves cherries! I mean, cherry pie is his absolute favorite. So, here we are: I love peaches, and he loves cherries, and they happen to make a great combo!
Do cherries and peaches go together?
Yes, peaches and cherries go together wonderfully! Combining them in pies, crisps, and salads creates a delightful mix of flavors and textures. The peaches’ sweetness complements the cherries’ tartness, creating a vibrant and balanced taste profile. This pairing is especially popular in desserts, where the contrasting flavors can shine, enhanced by additional ingredients like vanilla, cinnamon, or almond extracts.
For those who adore peach-based desserts, don’t miss out on these incredible recipes: Peach Cobbler Pound Cake and Cast Iron Peach Cobbler. These are sure to bring a touch of sweetness to your table!
Here’s Why You’ll Love This Crisp:
Ingredients you’ll need
- Peaches – Fresh or frozen peaches can be used for this crisp, making it a flexible recipe perfect for any season. Whether you opt for summer’s ripe stone fruit or frozen slices, ensure they are thawed and drained if using frozen.
- Cherries – I have found that frozen cherries have more flavor than most fresh cherries from the grocery store. Of course, if you can find good fresh, then they can be used here. If using frozen, you must make sure they are thawed and drained to maintain the consistency of your cherry crisp. If using fresh, a cherry pitter can make the prep process easier and quicker. I left mine whole, but you can also cut them in half.
- Oats – Be sure to use old-fashioned rolled oats, rather than quick oats or steel-cut oats. Quick oats tend to disintegrate, while steel-cut oats won’t provide the desired texture.
- All-Purpose Flour – Essential for the crumble topping, providing structure. Do not substitute with self-rising flour as it could affect the texture of the crisp topping.
- Brown Sugar – Adds a rich, caramel-like sweetness to the topping, blending wonderfully with the natural sugars of the peaches and cherries.
- Granulated Sugar – Used within the fruit mixture to enhance the sweetness of the fresh peach and sweet cherry, balancing the tartness perfectly.
- Cornstarch – Helps thicken the juice released by the peaches and cherries during baking, ensuring the filling is not too runny and spreads evenly over the fruit.
- Lemon Juice – A splash of lemon juice adds brightness and enhances the flavors of the peach and cherry.
How to make Peach and Cherry Crisp
- Prepare Oven and Pan: Preheat your oven to 350°F, placing a rack in the middle position. Butter a 9×9 or 2 1/2 qt baking dish.
- Prepare Peach & Cherry Filling: In a large bowl, combine peaches, lemon juice, granulated sugar, cornstarch, vanilla, and salt. Stir together until peaches are evenly coated.
- Make Streusel Topping: In a medium bowl, whisk together brown sugar, flour, oats, pecans, cinnamon, nutmeg, and salt. Add softened butter and use your hands to mix until crumbly.
- Assemble: Transfer peaches to the prepared dish, creating an even layer. Sprinkle streusel topping over the peaches and cherries.
Bake: Bake for 40-45 minutes, until topping is golden and edges are bubbling. Cool for at least 20 minutes before serving. Top with a scoop of vanilla ice cream if desired.
Tips
- Cool Before Serving: Allow the crisp to cool for at least 20 minutes before serving. This helps the fruit filling set and makes it easier to serve neatly.
- Thawing Fruit: If using frozen peaches or cherries for this crisp, thaw and drain out the extra juices.
- Ripen Peaches for Enhanced Flavor: If you are using fresh peaches and they are underripe, postpone your baking plans. Ripen the peaches in a brown paper bag for 1 to 2 days to enhance their sweetness and juiciness before using them.
- Proper Peach Slicing: When slicing your peaches, avoid cutting them too small, as they tend to shrink during baking.
- Boost the Crunch: Enhance the topping by adding a handful of nuts like pecans or almonds for extra crunch.
Storage Tips
- Cool Completely: Allow the crisp to cool completely at room temperature before storing. This prevents condensation from forming inside the container, making the topping soggy.
- Refrigerate: Transfer the cooled crisp into an airtight container. You can also cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate the crisp; it will keep well for about 3-4 days.
- Reheat: To restore some of the crisp’s original texture, reheat it in the oven. Preheat your oven to 350°F (175°C) and warm the crisp for 10-15 minutes or until heated through. This helps crisp up the topping, which might have softened in the fridge.
- Freezing: If you need to store the crisp for longer, you can freeze it. Wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe container. Frozen crisp can last for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven as described above to serve.
- Serving from Refrigeration: If you prefer not to reheat the whole dish, you can serve chilled crisp straight from the fridge or reheat individual servings in the microwave for a quick treat.
Recipe Variations
- Different Fruits: Mix up the fruit combinations according to what’s in season or your preferences. For a twist, try apple and blackberry, pear and raspberry, or blueberry.
- Nutty Addition: Add chopped nuts like almonds, walnuts, or pecans to the topping for added texture and flavor.
- Spice It Up: Experiment with different spices in the fruit mixture or topping. Cardamom, nutmeg, and allspice can complement the typical cinnamon.
- Citrusy Flair: Add some citrus zest to the fruit mix or topping for a bright, fresh flavor. Lemon, lime, or orange zest can really enhance the overall taste.
FAQ’s
Absolutely! Frozen or canned peaches are great alternatives, especially when fresh peaches are out of season, and you’re craving this crisp all year round. For frozen peaches, make sure to thaw and thoroughly drain. If you opt for canned peaches, drain them thoroughly and pat dry. I recommend choosing peaches canned in peach juice rather than syrup for the best results.
If your crisp turns out too soggy, it may be due to excess liquid in the fruit or insufficient cooling time. If your peaches are particularly sweet, consider increasing the cornstarch or reducing the quantity of peaches
Crisp: A crisp features fruit that’s covered with a topping made from a mixture of oats, flour, butter, sugar, and sometimes nuts. The topping is designed to become crisp and crunchy as it bakes, hence the name. It’s known for its textured, granola-like topping that offers a satisfying contrast to the soft, cooked fruit beneath.
Cobbler: A cobbler is made with fruit topped with a batter or biscuit dough before baking. The dough is usually dropped in spoonfuls over the fruit, giving it a bumpy, cobblestone-like appearance, which is where the name comes from. When baked, the topping becomes cake-like or biscuity, depending on the recipe.
Crumble: Similar to a crisp, a crumble involves fruit covered with a topping made from flour, butter, and sugar, but unlike a crisp, it typically does not include oats or nuts. The result is a streusel-like texture that’s more uniform and less crunchy than a crisp.
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Peach Cherry Crisp
Equipment
- 9-inch square baking dish 10 inch cast iron skillet, or similar size dish
Ingredients
Filling
- 2 cups fresh (about 4 medium fresh peaches) or frozen sliced peaches, peeled, pitted and cut into ¼-inch slices
- 2 cups fresh or frozen cherries pitted, whole or sliced in half
- 2 tablespoons (30g) lemon juice from 1 lemon
- ⅔ cup (133g) granulated sugar
- 2 tablespoons (16g) cornstarch
- ½ teaspoon vanilla extract
- ⅛ teaspoon (1/2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
For the topping
- ½ cup (100g) packed light or dark brown sugar
- ½ cup (71g) all-purpose flour
- ½ cup (40g) old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- ½ cup cup (113g)unsalted butter , softened
Instructions
- Preheat the oven to 350°F and set a rack in the middle position. Lightly grease a 9-inch square baking dish, a deep-dish 9-inch pie dish, 10-inch cast iron skillet, or any 2–2.5-quart baking dish. Set aside.
Make the Peach Filling
- In a large bowl, combine the peaches, cherries, lemon juice, granulated sugar, cornstarch, vanilla, and salt. Mix well to coat the peaches and cherries evenly.
Make the topping
- In a medium bowl, mix together the brown sugar, flour, oats, pecans, cinnamon, nutmeg and salt, using your fingers to rub out any lumps of brown sugar. Add the soft butter and mix with a spoon until the mixture is crumbly (go ahead and use your hands if it's easier).
- Transfer the peaches and cherry mixture to the prepared baking dish and spread into an even layer. Sprinkle the streusel evenly over the filling.
- Bake the crisp for 40 to 45 minutes, until the topping is golden brown and the filling bubbles around the edges.
- Remove from the oven, and cool for at least 20 minutes before serving.
