Peach-Cherry Crisp


Sweet peaches and tart cherries work in harmony in a bubbly baked treat complete with a crispy-crumbly oat streusel topping.

Peach-Cherry Crisp
Makes 6 to 8 servings
  • ⅓ cup plus ¼ cup all-purpose flour, divided
  • 3 tablespoons quick-cooking oats (not instant)
  • 3 tablespoons firmly packed light brown sugar
  • 1¼ teaspoons ground cinnamon divided
  • ¼ teaspoon kosher salt
  • 3 tablespoons cold unsalted butter cubed
  • ⅓ cup sliced almonds
  • 1 cup granulated sugar
  • ½ teaspoon ground nutmeg
  • 6 cups sliced peeled fresh peaches (6 to 7 large peaches)
  • 6 cups pitted fresh cherries
  • ½ teaspoon vanilla extract
  • Cherry ice cream, to serve
  1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with cooking spray.
  2. In a medium bowl, stir together ¼ cup flour, oats, brown sugar, ½ teaspoon cinnamon, and salt. Using a pastry blender or fork, cut in butter until mixture is crumbly; stir in almonds. Refrigerate.
  3. In a large bowl, whisk together granulated sugar, nutmeg, remaining ⅓ cup flour, and remaining ¾ teaspoon cinnamon; stir in peaches, cherries, and vanilla until well combined. Pour fruit mixture into prepared skillet. Sprinkle oat mixture in large clumps all over fruit.
  4. Bake until topping is golden brown and filling is hot and bubbly, about 40 minutes. Let cool on a wire rack for 30 minutes. Serve with ice cream.
If you can’t find fresh cherries in your area, you can use 2 (16-ounce) bags of frozen cherries that have been thawed and drained.