Recipe: Peach and Cherry Crisp

When time is short, and you need to make a dessert, whip up this quick and easy stone fruit crisp. The combination of fruit, walnuts, oats, and cinnamon packs a punch of antioxidants and fiber. Use fresh fruit in the summer when cherries and peaches are at their peak and simply decrease the baking time.

Prep Time

15 minutes

Cook Time

45 minutes

Makes

6 servings

Ingredients

Filling

1 tablespoon granulated sugar

1 tablespoon cornstarch

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon salt

10 ounces frozen or fresh peaches, pitted and sliced

10 ounces frozen or fresh cherries, pitted

Topping

¼ cup walnuts

¼ cup old fashioned oats

¼ cup whole wheat flour

3 tablespoons butter

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

¼ teaspoon salt

Non-stick cooking spray

Equipment

Food Processor

9-inch pie plate

Preparation

Preheat the oven to 375 degrees Fahrenheit.
For the filling, combine all the dry ingredients in a medium sized bowl. Add the peaches and cherries to the bowl and toss to coat. Set it aside.
For the topping, add all the ingredients into a food processor and pulse until combined. The mixture should be crumbly and moist.
Spray a 9-inch pie plate with non-stick cooking spray. Pour the filling mixture into the pie plate. Spread the topping evenly over the fruit.
Bake for 35 to 45 minutes or until the topping is lightly browned and toasted. Decrease the cooking time to 25 to 35 minutes if using fresh fruit.
Serve warm. Store leftovers, covered in the refrigerator for 1 week. Freezing this recipe is not recommended.