This Fresh Peach and Sweet Cherry Crisp is amazingly easy and super delicious! Serve it warm with vanilla ice cream for a dessert everyone will love!
This Fresh Peach and Sweet Cherry Crisp is the dessert that I had prepared for a special family dinner recently. The recipe can be prepared in advance and rewarmed if desired. I love to serve them warm with a scoop of vanilla ice cream. It’s a super summery dessert that no one can seem to resist.
I love to make this delicious sweet treat in individual oven-safe ramekins (which are also great for little tarts, quiches, soufflés, breakfast dishes and pots de crème) but it can also be made in a larger oven-safe pan/serving dish. I really like these classy white baking pans made by Pillivuyt.
The fun thing about this summer dessert is that it’s super versatile. No peaches? Just sub nectarines. Don’t like cherries? Raspberries or blueberries would also be delicious. You could even use the recipe with sliced, peeled apples in the fall.
I adapted this recipe from Bon Appetit and they used a bit of garam masala mixed in with the peaches. That sounded a bit odd to me, but it’s amazingly delicious. You could omit that though, and add an equal amount of cinnamon, cloves or cardamon in the fruit mixture or in the crumbly topping.
The other great thing about this dessert is that it can be prepared well in advance and frozen – you’ll be thanking yourself when you’re having your next family get together or a dinner party with friends.
P.S. Wanna know a summer culinary lifesaver? It’s this inexpensive OXO Cherry Pitter. I love this thing – it makes a salad, sauce or dessert with cherries a breeze! It can also be used with olives. There are lots of kitchen gadgets I can do easily without, but this one is essential in my kitchen!
This Fresh Peach and Sweet Cherry Crisp is a quintessentially summer, amazingly easy and super delicious dessert! Serve this dessert warm with a scoop of vanilla ice cream for a sweet treat everyone will love!
- For the topping:
- 1 cup all-purpose flour
- ⅔ cup packed light brown sugar
- ½ teaspoon kosher salt
- ½ cup 1 stick chilled unsalted butter, cut into pieces
- For the filling:
- 1 tablespoons unsalted butter room temperature
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 tablespoons flour
- ½ teaspoon garam masala
- ½ teaspoon kosher salt
- 6 medium peaches or nectarines pitted and cut in slices
- 2 tablespoons fresh lemon juice
- 1 cup pitted sweet cherries
- Preheat oven to 350˚F. Smear the bottoms of 6 individual ramekins or baking dishes (with approximately 1/2 cup capacity) with the 1 tablespoon of butter
- For the crumbly topping, combine flour, brown sugar, and salt in a medium-size bowl. Rub butter into flour with your fingers until clumps form and no dry spots remain..
- Combine peaches and lemon juice in a medium size bowl and toss to coat. Sprinkle with the brown sugar, granulated sugar, flour, garam masala, and salt and stir gently to combine.
- Divide the peach mixture between the prepared ramekins. Tuck pitted cherries around the peaches.
- Sprinkle with the crumble topping, breaking up into large pieces. I like to allow some of the peaches and cherries to show through the crumbly topping. Bake crisps until topping is golden brown and juices are thick and bubbling around the edges, 20–30 minutes.
- Serve warm. If desired make up to 1 day in advance. Store in refrigerator, covered. Warm in oven for 10-15 minutes at 325˚F just before serving.
- Crisps can also be made in advance and frozen. Remove from freezer several hours in advance to thaw, then warm as directed above.