Sweet and summery, this cherry peach crisp is made with fresh or frozen peaches and cherries. With a brown sugar pecan topping, it's an easy dessert with seasonal fruit. This makes a large crisp so you can serve a crowd! Pitting the cherries takes a bit of time but it's quick with a pitter.
For some more summer sweets, try a batch of chocolate raspberry brownies, easy peach galette, or cinnamon and cardamom apricot pie.
Ingredients
Ingredient Notes and Substitutions
- Peaches: fresh or frozen peaches can be used. Canned won't work (they get far too soft).
- Cherries: fresh or frozen sweet cherries. Don't use canned or jarred cherries.
- Brown sugar: use light or dark brown sugar for this recipe.
- Pecans: if you don't want to use pecans, you can omit them or sub another soft nut like walnuts.
- Make it vegan: substitute a good vegan butter in stick or block form for the butter.
- Make it gluten-free: use a good GF flour blend in place of the plain flour, and make sure the oats are certified gluten-free.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Method
Step 1: slice the peaches and pit the cherries, then add to a bowl with the lemon juice and salt.
Step 2: add all the topping ingredients to another bowl.
Step 3: add the butter to the bowl.
Step 4: use your hands to mix until crumbly.
Step 5: transfer the fruit to a large baking dish.
Step 6: top with the crumble topping.
Step 7: cover in an even layer.
Step 8: bake until lightly golden, about 50 minutes.
Top Tips
- Reduce the size: this recipe makes quite a large crisp. You can halve it and make it in an 8-inch round or square baking dish.
- Pit with a chopstick: if you don't have a cherry pitter, you can use a chopstick to pop the pits out. Use the pits to make an easy cherry syrup. A metal straw is great too if you have one.
- Check for bubbling: this is the best way to see if a crisp or crumble is ready. The fruit will be boiling and bubbling up around the edges of the baking dish.
Recipe Notes
There is no sugar added to the fruit base, and that's on purpose. Peaches and cherries are so sweet as is – more sugar made it far too sweet, almost cloying.
Serve with ice cream, chantilly cream, or anything else you'd like. If you plan on keeping some leftovers, make sure to add anything like ice cream on the side rather than in the baking dish.
How to Store
Storage: keep in a sealed container in the fridge for 2-3 days. The topping will get a bit soggy over time as it absorbs moisture from the fruit.
Freezing: transfer the fully cooled crisp to an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
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Cherry Peach Crisp
Equipment
- Measuring cups and spoons or a digital kitchen scale
- 2 Mixing bowls
- Cherry pitter, chopstick, or metal straw
- Large baking dish
Ingredients
For the fruit filling:
- 2 pounds peaches
- 1 pound cherries
- 1 tablespoon lemon juice
- ¼ teaspoon salt
For the topping:
- 1 cup all-purpose flour
- 1 cup rolled oats , not quick oats
- ½ cup brown sugar
- ½ cup raw pecans
- ½ teaspoon salt
- ½ cup salted butter, plus extra for greasing the baking dish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter and set aside.
- Wash the peaches and cherries. Remove the cherry stems. Slice the peaches in half and twist the halves apart. Slice the peaches into thin wedges and place them in a large mixing bowl. Use a cherry pitter or a metal straw to remove the cherry stones, then slice the cherries in half and add them to the peaches. Add the lemon juice and salt to the fruit, stir well, and set aside.2 pounds peaches, 1 pound cherries, 1 tablespoon lemon juice, ¼ teaspoon salt
- If needed, roughly chop the pecans. In a second mixing bowl, combine the flour, oats, brown sugar, chopped pecans, and salt. Mix until well combined. Cut the butter into small pieces and rub it into the flour mixture with your hands until the mixture is coarse and crumbly.1 cup all-purpose flour, 1 cup rolled oats , ½ cup brown sugar, ½ cup raw pecans, ½ teaspoon salt, ½ cup salted butter
- Spread the fruit mixture evenly in the prepared baking dish. Top with the flour-pecan mixture.
- Bake in the oven for 50 to 55 minutes or until the topping is golden and the fruit is bubbling underneath. Transfer the dish to a wire rack to cool for 20 minutes before serving warm.
Notes
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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