The wait is over…you will now find out what I decided to make with all of those peaches (well, most of them anyway).
Do you have a bunch of peaches that going bad on you before you have a chance to eat them? Are you looking for a delicious and healthy (sort of) dessert for a summer meal? Well, I’ve got a recipe for you. This recipe is for Peach & Cherry Crisp. This recipe is very flexible, so if you only have peaches, that’s fine. Be creative and add your own twists to this recipe. However, I will say that I really enjoyed the combination of peaches and cherries. I based this crisp off of the Peach Crisp recipe from Food & Wine Magazine. This recipe takes no time at all to prepare and you can assemble everything ahead of time and stick it in the fridge until you’re ready to bake it off. This makes life so much easier when you are entertaining.
As I said above, this recipe is sort of healthy. The fruit makes up the majority of this dessert and the crisp topping only makes up a small portion of the dessert–plus, it has oatmeal in it…so it’s gotta be healthy! But really, Food & Wine lists it as a “healthy” recipe and I’d say it’s healthy too…as long as you don’t eat almost the whole thing like we did….or top it with Homemade Vanilla Bean Ice Cream. It’s just so much better that way. There’s just something about the contrast between the warm crisp and cold, melting ice cream that I just love.
Jersey Peach & Cherry Crisp
Serves 6
Ingredients
Topping
- 1 cup all-purpose flour
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup plus 2 tablespoons light brown sugar
- 1/2 cup rolled oats
- 7 tablespoons cold unsalted butter, cut into small pieces
- 1/4 teaspoon salt
- ~9 peaches
- ~2 cups of cherries, whole
- 1/4 cup cornstarch
- MAKE THE TOPPING: In a food processor, combine the flour, sugars, oats, butter and salt and process until the mixture resembles coarse meal.
- MAKE THE FILLING: Wash and cut the peaches into 1 inch pieces. Wash and pit the cherries, cut in half. Mix in a large bowl with the cornstarch and let stand for a few minutes.
- Preheat the oven to 325°. Butter and sugar a 9 x 13′ baking dish or place into individual ramekins.
- Spoon the peaches into a and sprinkle with the topping.
- Bake the crisps for about 1 hour, until the filling is bubbling. Remove the dish or ramekins from the oven and increase the temperature to 400°. Bake the crisps on the upper rack for about 8 minutes, until the topping is browned. Serve warm or at room temperature with ice cream, if desired.
I highly recommend serving this crisp with our Homemade Vanilla Bean Ice Cream (which is so creamy and delicious) or any Vanilla Ice Cream for that matter. However, if you are looking for a healthier alternative, you can serve this with Greek Yogurt, like I did…for breakfast the next morning…
a layer of crisp, greek yogurt, & topped with more crisp.
…either way, you won’t be sorry you made this.
{ 5 comments… read them below or add one }
Oooh this sounds awesome! Jersey fresh fruit is the best for one thing, I mean, the filling doesn’t even need added sugar because it’s so good! I bet my grandma would love this — she has a thing for cherries. I’ll be sure to share this recipe with her!
Hmmm…I have a peach that needs to be used for something ASAP. Maybe i’ll make a mini one tomorrow
And yes, crisps NEED the cool creamy deliciousness of ice cream on top.
oh man! this looks amazing. i remember a few years ago when my friend made blueberrypeach crisp and it was ah-mazing! probably best dessert ever
mmmm this looks ah-maz-ing. make it for me lol
I LOVE a good crisp, and have surprisingly (to me anyway) never cooked with peaches. Maybe I should stock up before the season slips away. Super impressed that you paired it with homemade ice cream too. That must have been divine!!