Peach Cherry Crisp
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.
Equipment
- 9-inch square baking dish 10 inch cast iron skillet, or similar size dish
- glass bowls
- Cooling Rack
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.
Notes
Frozen Fruit
If using frozen fruit, you must thaw and drain its juices, or it will not set up properly.
Make Ahead Instructions
It'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.
