No-fuss Peach Cherry Crisps are made with fresh sliced peaches and cherries topped with a simple buttery oat topping. Serve this à la mode for the perfect summertime treat for everyday occasions!
I’m all about sharing no-fuss desserts for any occasion! Whether you are a busy mom like me and don’t have much time to prepare elaborate desserts or are looking for a quick treat, peach cherry crisps is the dessert for you.
When paired together, peaches and cherries make a heavenly combination. With a bit of sugar, a crispy topping, and a hint of coconut, peach cherry crisps will surely be a hit!
Why You'll Love This Recipe
- Quick and easy dessert. I love sharing recipes that even beginner bakers feel like a pro. This simple summer dessert is prepped in 15 minutes with minimal tools.
- Simple ingredients. This recipe calls for staple baking ingredients. Shredded coconut might not be stocked in your pantry, but it’s easily accessible. And if you’re not a fan, you can omit it.
- Perfect for entertaining. Whether you make this peach cherry crisp in individual serving dishes or one large pan like strawberry apple crisp, it’s a simple dessert that can be eaten with a fork or spoon and served on a plate. There’s no fuss with this dessert, just bold flavors!
Ingredients You'll Need
Ingredients for the Crisp Topping
- All-purpose flour. The key ingredient for holding everything together and giving the crisp its crumbly texture.
- Light brown sugar. Adds sweetness and with its higher moisture content compared to granulated sugar, brown sugar helps prevent the topping from drying out. You can also use dark brown sugar.
- Oats. Adds a slightly chewy texture and a nutty flavor. Old-fashioned oats provide the ideal texture, whereas quick oats produce a softer texture.
- Coconut. Adds a hint of coconut flavor to the crust, which pairs well with cherries.
- Cinnamon and nutmeg. Add a warm spiced flavor. Feel free to add more or less according to your preference.
- Salt. A pinch added to the topping enhances the flavors of the other ingredients.
- Butter. Adds moisture and a delicious rich flavor to the topping. When mixed with the rest of the ingredients, butter brings everything together. Cold butter slows the melting process during baking, which helps keep a crisp texture while the filling bakes.
Ingredients for the Peach Cherry Filling
- Peaches. For the best flavor and texture, use fresh seasonal peaches. Select ones that have some give when gently squeezed and have a sweet aroma. Ensure the peaches are not overripe and mushy (or you can end up with a soggy crisp). If peaches are out of season, use frozen ones but completely thaw and strain any excess liquid.
- Cherries. Select your favorite cherries (tart and sweet cherries work well!).
- Granulated sugar. Adds sweetness to the fruit filling. Adjust the amount of sugar based on how sweet your fruit is.
- Cinnamon. Adds a warm spice flavor.
- Cornstarch. Used as the thickening agent. For it to work properly, ensure your fruit is bubbling.
- Stone-fruit. If you have plums, nectarines, or apricots, substitute them for the peaches. A crisp is truly a no-fuss dessert.
- All-purpose flour. No cornstarch? You can use flour as the thickener for the fruit filling. Replace the cornstarch with 3 tablespoons of flour.
- Extra oats. Not a fan of coconut? Substitute the coconut with 30 g (¼ cup) of old-fashioned oats.
Equipment & Tools
- Digital kitchen scale or measuring cups. Using a scale will give you the most accurate measurements.
- Measuring spoons.
- Cherry pitter. Useful for removing the pits from the cherries.
- 6-ounce ramekins. You can also use shallow ramekins like creme brulee dishes.
- Food processor. If you don’t have a food processor, you can use a pastry cutter or your fingers to work the butter into the dry ingredients for the topping.
- Large bowl. To combine your filling ingredients.
- Rubber spatula. To mix your filling ingredients.
Here are the steps to make peach cherry crisps. Before you begin, read the directions from start to finish in the recipe card. Preheat the oven to 350°F/177°C and set aside eight 6-ounce ramekins.
Mix dry ingredients. Whisk the flour, brown sugar, oats, coconut, cinnamon, and salt in a bowl.
Add butter. Beat the butter into the dry ingredients until a crumbly mixture forms.
Combine fruit and flavorings. Mix the peaches, cherries, sugar, cornstarch, and lemon juice in a large bowl.
Divide filling. Spoon the filling into the individual ramekins, dividing evenly. Evenly sprinkle the topping over the filling and bake until golden brown.
Recipe Tips & Tricks
- Use seasonal fruit. In the summer, we love picking peaches and cherries. Whether you pick it fresh or select it from the produce department, fresh fruit makes the best crisp!
- Taste the filling. Before adding the peach cherry filling to the ramekins, taste for sweetness and adjust with more sugar if needed. If using tart cherries or cherries in the early season (when fruit is not as sweet), you may prefer to add more sugar.
- Evenly distribute the filling. Spread the filling and sprinkle the crisp topping into even layers to promote even baking.
- Chopped nuts. Mix your favorite chopped nuts into the crisp topping similar to rhubarb pear crisp.
- Granola. For a tasty alternative with an extra crispy texture, substitute the oats with ¾ cup granola.
- À la mode. My favorite way to serve crisps is warm with vanilla ice cream.
Storage & Freezing Tips
- In the refrigerator. Store any leftover crisp individually covered in the fridge for up to 3 days.
- In the freezer. Place the leftover fruit dessert into a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Make ahead. Make the crisp topping ahead of time. Store in an airtight container in the refrigerator for up to 3 days, or store in a freezer-safe bag and freeze for up to 3 months. Add the topping to the filling and bake without thawing.
Reheat: Place the peach cherry crisp on a sheet pan and re-warm in a preheated 350°F/177°C oven so the topping is crispy and not soggy. Bake until the cherry filling is warmed through and bubbly.
Frequently Asked Questions
Yes, add the filling into a 3-quart baking dish (8x11-inch) and sprinkle with the topping. Bake in a preheated 350°F/177°C oven for 35-40 minutes.
I prefer peeling the skins off the peaches, but you can leave the skin on if you prefer.
You can substitute fresh peaches with canned sliced peaches in 100% juice. Drain the liquid and lightly rinse the peaches under cold water.
If you’d like to prepare the crisp ahead, make it as directed. Before baking it, cover it tightly with plastic wrap and aluminum foil and store it in the freezer for up to 3 months. Remove the plastic wrap and bake frozen covered with foil in a preheated 350°F/177°C for 20 minutes. Remove the foil and bake for an additional 35-40 minutes.
Please leave a starred rating and comment below if you make these Peach Cherry Crisps. I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!Print