Fresh Peach and Sweet Cherry Crisp

Name: Fresh Peach and Sweet Cherry Crisp
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving
Ingredients: 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; ½ cup light brown sugar; ¼ cup granulated sugar; 2 tablespoons flour; ½ teaspoon garam masala; ½ teaspoon kosher salt; 6 medium peaches or nectarines; 2 tablespoons fresh lemon juice; 1 cup pitted

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
6
Course
Dessert

Fresh Peach and Sweet Cherry Crisp

Brielle Kelley

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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!

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Ingredients

Servings

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

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Instructions

Preheat oven to 350˚F. Smear the bottoms of 6 individual ramekins or baking dishes (with approximately ½ 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.