Peach Cherry Crisp
Juicy peaches and tart cherries under a crunchy oat-crumble topping, an easy, year-round crisp that works with fresh or frozen fruit. Serve warm with a scoop of vanilla ice cream.
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 (113g) unsalted butter, softened
- ⅔ cup (95g) chopped pecans, optional
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. (Using frozen fruit? Thaw and drain it well first.)
Make the topping
- In a medium bowl, mix together the brown sugar, flour, oats, 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). Stir in the pecans, if using.
- 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 at least 20 minutes before serving, the filling thickens as it rests. Serve warm with vanilla ice cream if you like.
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Notes
- Fresh or frozen: both work. Thaw and drain frozen fruit well; for especially juicy fruit, bump the cornstarch by about ¼ teaspoon per cup so the filling still sets.
- Cooling: rest at least 20 minutes so the filling thickens — it'll still be warm. For clean squares, cool closer to fully.
- Storage: cool completely, then store airtight at room temperature or in the fridge for 3–4 days. Reheat in a 350°F oven to crisp the topping again (a microwave warms it but won't crisp it). Freeze for up to 3 months; the cornstarch filling can loosen slightly after freezing, which is normal.
- Pan size: a 9-inch square dish or any 2–2.5-quart baking dish works; a 10-inch cast iron skillet gives crispier edges.
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