Peach & Cherry Crisp
Sweet peaches and tart cherries come together in this comforting Peach & Cherry Crisp. Topped with a golden, buttery crumble, this dessert offers the perfect balance of juicy fruit and satisfying crunch. Serve it warm with a scoop of vanilla ice cream for a classic, crowd-pleasing treat.
Recipe - Welcome
Peach & Cherry Crisp
0
Servings6
Cook Time40 Minutes
Calories508
Ingredients
TOPPING: 1 cup all purpose flour
2/3 cup light brown sugar, packed
1/2 tsp kosher salt
1 stick cold unsalted butter, cut into pieces
FILLING: 1 Tbs unsalted butter, room temperature
6 medium peaches, pitted and sliced
2 Tbs fresh lemon juice
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 Tbs flour
1/2 tsp cinnamon
1/2 tsp kosher salt
1 cup sweet cherries, pitted and destemmed
Directions
- Preheat oven to 350Ëš F. Coat bottoms of 6 individual ramekins (1/2 cup capacity) with the room temperature butter.
- For the topping, combine flour, brown sugar and salt in medium-sized bowl. Work butter into flour with your hands until clumps form and no floury patches remain.
- Combine peaches and lemon juice in medium-sized bowl; toss to coat. Sprinkle with brown sugar, granulated sugar, flour, cinnamon and salt. Stir gently to combine. Divide peach mixture between prepared ramekins. Tuck the cherries around the peaches.
- Sprinkle with crumble topping, breaking up into large pieces. Bake for 20 to 30 minutes, or until topping is golden-brown and juices are thick and bubbling around edges. Serve warm, topped with ice cream.
Nutritional Information
Calories: 508, Fat: 18 g (11 g Saturated Fat), Cholesterol: 46 mg, Sodium: 523 mg, Carbohydrates: 85 g, Fiber: 3 g, Protein: 4 g.
0 minutes
Prep Time
40 minutes
Cook Time
6
Servings
508
Calories
Shop Ingredients
Makes 6 servings
King Arthur Baking All-Purpose Flour, Unbleached - 5 Pound
$5.99 was $6.99$1.20/lb
Brookshire's Pure Cane Light Brown Sugar - 2 Pound
$2.79$1.40/lb
Morton Kosher Salt, Coarse
$4.29$0.09/oz
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$4.97 was $5.99$1.24 each
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$4.97 was $5.99$1.24 each
Fresh Peach, Yellow Flesh
$0.93 avg/ea$2.49/lb
Fresh Lemon - 1 Each
$0.89
Brookshire's Pure Cane Light Brown Sugar - 2 Pound
$2.79$1.40/lb
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
King Arthur Baking All-Purpose Flour, Unbleached - 5 Pound
$5.99 was $6.99$1.20/lb
McCormick Ground Cinnamon - 2.37 Ounce
$2.29 was $3.99$0.97/oz
Morton Kosher Salt, Coarse
$4.29$0.09/oz
Not Available
Nutritional Information
Calories: 508, Fat: 18 g (11 g Saturated Fat), Cholesterol: 46 mg, Sodium: 523 mg, Carbohydrates: 85 g, Fiber: 3 g, Protein: 4 g.
Directions
- Preheat oven to 350Ëš F. Coat bottoms of 6 individual ramekins (1/2 cup capacity) with the room temperature butter.
- For the topping, combine flour, brown sugar and salt in medium-sized bowl. Work butter into flour with your hands until clumps form and no floury patches remain.
- Combine peaches and lemon juice in medium-sized bowl; toss to coat. Sprinkle with brown sugar, granulated sugar, flour, cinnamon and salt. Stir gently to combine. Divide peach mixture between prepared ramekins. Tuck the cherries around the peaches.
- Sprinkle with crumble topping, breaking up into large pieces. Bake for 20 to 30 minutes, or until topping is golden-brown and juices are thick and bubbling around edges. Serve warm, topped with ice cream.