Peach and Tart Cherry Crisp

Peach and Cherry Crisp

Peach and Cherry Crisp

On our way to the farm stand before our Saturday night dinner, my good friend Emily and I agreed that fruit crisp is a far superior dessert to fruit cobbler.  With cobbler, you have too much cake that doesn't really complement the fruit.  With a crisp the fruit is the star, with a crispy cinnamon and oat topping that plays off the soft fruit.  After congratulating ourselves on sharing a similar (and no doubt correct) opinion about cobbler vs. crisp, we settled on sour cherry and peach for our dessert.  The farm stand had beautiful cherries and peaches that looked pretty good, but turned out to be only OK.  No problem though, with fruit desserts, sometimes adding a big of sugar and baking can bring life to a piece of fruit that you wouldn't want to eat raw.  The crisp turned out beautifully!  We served it with some vanilla ice cream - a classic combination that nobody can resist.  Try this crisp recipe this summer.  Choose any fruit combo that sounds good to you - but definitely consider peaches and sour cherries, they are a hot item. 

Yield:  Serves 8
  • 4-5 cups fruit
  • 2 tbsp sugar
  • juice from 1/2 lemon


  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 cup flour
  • 1 cup rolled oats
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 cup chopped pecans
  • 3/4 cup soft butter

Preheat oven to 350 degrees.  Cut the fruit and place into a baking dish along with the sugar and lemon juice.  In a large bowl mix the ingredients for the topping together.  Use your hands to incorporate the butter into the dry ingredients.  Once the topping is well mixed and is in pea size crumbles, layer on top of the fruit.  Bake for 45 minutes.  Let cool before serving.