I raided Costco the other day and bought a whole case of peaches… and a case of cherries. All, just for myself. Well, I did share some with my mom when she came over to visit, but before she came over I was puzzled on what would I do with a case of peaches all for me.
I have made already this plum and blueberry crisp… so I tried the same concept with peaches and cherries to see if it would work. The results??? It DID!!!!
When I asked a bunch of you on FaceBook what should I make with these peaches, Adriana recommended a peach pecan something… that gave me the idea to add pecans to the crisp topping. A hit!!!
PEACH CHERRY CRISP
2 medium peaches, peeled and cut into pieces About 14 cherries, pitted and cut into pieces 3 tsps cornstarch ¼ cup raw sugar The juice of ¼ lemon Pinch of ground cinnamon For the crisp topping ¼ cup whole wheat pastry flour ¼ cup rolled oats 3 tbs butter ¼ cup raw sugar 2 handfuls of pecans… about ¼ cup Butter Spray
- In a glass baking dish, sprayed with butter spray, add the cut fruit. Add the cornstarch, sugar, lemon zest and juice and finally the cinnamon. Stir well to combine.
- Pre—heat oven to 350F.
- In the bowl of a food processor combine the crisp topping ingredients – flour, oats, butter, sugar and pecans. Pulse a few times for all the ingredients to combine and form a sand-like consistency. If you want to make this crisp gluten-free or even dairy free, just follow the instructions for the crisp topping I use here. It’ll work all the same.
- Place crisp topping over the fruits in the glass dish. You can be generous.
- Bake in oven for about 45 minutes, until the topping is golden and you see the fruit juices starting to bubble a bit. If you would like to avoid spills in your oven or toaster over, place the glass dish over a sheet pan to catch any drippings.
I did this the other night for a dinner with my friend Walter… he is not into sweets and he had seconds. I hope that meant it tasted awesome!!!!