Peach Cherry Crisp

When I was a kid if you asked me what my favourite fruit was I would answer with zero hesitation: cherries.

Today the answer is a little more complicated. It varies from month to month. In June I think strawberries are the greatest thing ever. Once July comes around my attention is divided between raspberries and cherries. In August I eat Lac St Jean Blueberries by the handful.

I’d like to say that peaches are on my list, but I’ve found it increasingly difficult to find good peaches in the last few years. I remember eating Niagara peaches from those pretty little baskets when I was young that were incredibly sweet and bursting with flavour. Lately I’ve found them to hard and tasteless; so disappointing I would rarely buy them. This weekend I had a peach that brought me back to my childhood. It was exactly the flavours I remembered. These weren’t from Niagara; I don’t know where they were from (unless Costco is a country).

Fruit that good cannot be allowed to go to waste so I used a few in a crisp. I decided to add a few cherries to please my inner child as well.I flavoured the fruits with almond extract and added some almond meal to the crisp topping. If you can find oats that haven’t been in contact with wheat this dessert is a great gluten free treat.

Peach Cherry Crisp

  • 3 large peaches, sliced
  • 1 cup cherries, pitted and halved
  • 1/4 cup plus 1 tbsp sugar
  • 1/2 tsp almond extract (or 1 tbsp amaretto)
  • 2 cups oats
  • 1/3 cup almond meal
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/3 cup butter, cold and cut into cubes
  1. Preheat the oven to 375 F
  2. In a bowl toss the fruit with 1 tbsp sugar and the almond extract. Set aside.
  3. In a separate bowl, mix the oats, almond meal, cinnamon and salt together. Add the butter, then using your fingers tips cut the butter into the oat mixture. It should clump together when combined
  4. Pour the fruit into a baking dish or pie plate, top with the oat mixture.
  5. Bake for 35 to 40 minutes.
  6. Serve warm or cold.