Enjoy this delightful blend of juicy peaches and tart cherries all year round with our easy-to-make Peach Cherry Crisp dessert. It is perfect for any season, features a crumble topping with oats, and uses fresh or frozen fruit, making it a simple and delicious choice for any occasion.
2cups fresh(about 4 medium fresh peaches) or frozen sliced peaches, peeled, pitted and cut into ¼-inch slices
2cups fresh or frozen cherriespitted, whole or sliced in half
2tablespoons(30g) lemon juicefrom 1 lemon
⅔cup(133g) granulated sugar
2tablespoons(16g) cornstarch
½teaspoonvanilla extract
⅛teaspoon(1/2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
For the topping
½cup(100g) packed light or dark brown sugar
½cup(71g) all-purpose flour
½cup(40g) old-fashioned rolled oats
1teaspoonground cinnamon
¼teaspoonnutmeg
¼teaspoon(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.
Notes
Frozen Fruit If using frozen fruit, you must thaw and drain its juices, or it will not set up properly. Make Ahead InstructionsIt's best not to assemble and refrigerate the unbaked crisp, as the filling may become overly juicy if it sits too long. However, you can prepare the topping up to 2 days ahead; cover and refrigerate it until you're ready to use it.For longer storage, the baked crisp can be frozen for up to 3 months. To enjoy later, thaw it overnight in the refrigerator and then reheat it in a 350°F (177°C) oven for about 20 minutes or until thoroughly warmed.Serving suggestion: Serve warm with a scoop of vanilla ice cream.