I’m going all in on cherries — and peaches too. This cherry-peach crisp with an oatmeal cookie crumble is the perfect way to kick off summer.
Not just any crumble: my favorite oatmeal cookie crumble. It’s crunchy, caramel-y and tastes exactly like a cookie — the ideal topping for roasted fruit.
Cherry season is one of my favorites. I may say that about everything, but cherries really are something special: sweet, tart and full of summer flavor. And while I adore fresh fruit, sometimes the peaches you find early in the season need a little help. When peaches are underripe or mealy, roasting them with a little sugar until they caramelize makes all the difference.
If your peaches aren’t ideal for eating raw, roast them. Add sugar and roast until they soften and caramelize — then use them in a crisp. That’s exactly what I did here, combining roasted peaches with juicy, pitted cherries and topping everything with my beloved oat crumble.
The crumble is the star: old-fashioned oats, brown sugar, a bit of flour and cinnamon, and plenty of softened butter worked together until the mixture resembles wet, sandy oats. It bakes up golden and crispy, with a buttery, cookie-like flavor that pairs beautifully with roasted fruit.
I can’t wait to make this crumble with other fruits, too — blackberries, raspberries or any summer berries would be incredible. Served warm with a scoop of vanilla ice cream and a few mint leaves, this crisp is simple, comforting and exactly the kind of summer dessert I want to be eating all weekend.
What else is on the menu this weekend? I’m thinking fruit pizza, s’mores, maybe a milkshake and pizza — lots of reasons to enjoy more fruit-driven treats. Tell me what you’re planning and what fruit you’ll be roasting or baking with.
Cherry Peach Crisp with Oatmeal Cookie Crumble
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Ingredients
- 2 cups bing cherries pitted
- 4 peaches thinly sliced
- 1/4 cup brown sugar
- 1 tablespoon flour
- 1/2 teaspoon salt
- pinch of cinnamon
- 4 tablespoons unsalted butter cut into pieces
- vanilla ice cream for serving
- fresh mint for garnish
oatmeal cookie crumble
- 1 1/2 cups old-fashioned oats
- 3/4 cups loosely packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter softened
Instructions
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Preheat the oven to 375 degrees F.
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Place the cherries and peaches in a 9×13 inch baking dish. In a bowl, toss together the brown sugar, flour, salt and cinnamon. Add the mixture to the fruit and toss to coat. Scatter the butter pieces over the fruit.
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To make the oatmeal crumble, stir together oats, brown sugar, flour, cinnamon and salt. Add the softened butter and use your hands to work it in until the mixture is crumbly and mostly resembles wet oat-y sand — about 5 minutes. Sprinkle evenly over the fruit.
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Bake for 35 to 45 minutes, until the fruit is caramelized and the crumble is golden. Let cool slightly before serving with vanilla ice cream and a sprig of fresh mint.
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Lots of ice cream required, obviously.