Cherry Peach Crisp with Oatmeal Cookie Crumble.
I’m taking a chance and going all in with the cherries.
And the peaches too! Our first crispity crumbly dessert just in time to kick off summer this weekend! Not with just any crumble… but my favorite oatmeal cookie crumble. YES.
Gosh, I freaking love cherry season. They might be my favorite fruit. Just so good. I realize that I say that about EVERYTHING but I mean… are you surprised? No. Will I ever grow out of this “everything is my favorite, omg!” phase? Probably not.
But! I will say that last night I did an instantaneous huuuuge purge of my makeup/cosmetics closet and it felt so.freaking.good. I was ruthless in my choices to toss things. I mean, this has nothing to do with cherries and peaches but everything to do with maybe my thoughts of “favorite everythings, yay!” sliiiiightly changing. I’m becoming a bit more discriminating in my beauty product choices, if you will.
When it comes to fruit though, I love it alllll.
It might be a leeeeettle early for peach season where you are, I know it. It definitely is here. Our grocery store is stocked with peaches but they resemble orange rocks. I ended up with a bunch of them leftover from one of the final book shoots I did and I just didn’t want to toss them. But eating them raw could NOT happen at the moment.
Ick. Uck. No.
For ages, I’ve said that if you have some fruit that just isn’t oh-so great yet, ROAST THE HECK OUT OF IT. Add some sugar and roast it until caramely and delicious. That’s what we are doing here!
Plus. This is topped with my favorite oat-y crumble topping that is tastes JUST LIKE A COOKIE! In the best way possible, I swear. I use this topping on nearly every crisp and crumble I make. It’s crunchy but caramely and overall the most perfect topping for ANY roasted fruit.
Speaking of loving all sorts of fruit, my mom has had some black raspberries frozen since late last summer in her freezer, and this morning I told her to remove those babies and defrost them so I can make this exact topping for blackberries. AHHHH I can’t wait. That is the start of my weekend plans.
So what delicious things are you cooking up this weekend? If you need some burger or appetizer inspo, I am here for you! I think I might be making this old-school fruit pizza this weekend too. Just to realllly soak up my fruit obsession. And probably s’mores. And maybe a milkshake? And definitely pizza.
Talk to me about your plans!
Cherry Peach Crisp with Oatmeal Cookie Crumble
- 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
- Preheat the oven to 375 degrees F.
- Place the cherries and peaches in a 9×13 inch baking dish. In a bowl, toss together the sugar, flour, salt and cinnamon. Add it to the fruit and toss well to coat. Sprinkle the butter pieces on to the fruit.
- To make the oatmeal crumble, stir together the oats, sugar, flour, cinnamon and salt. Add the softened butter and use your hands to crumble it up and toss it in the mixture – I combine it for a full 5 minutes until it is really incorporated and crumbly – almost the whole mixture is like wet oat-y sand.. Sprinkle it evenly over the fruit.
- Bake for 35 to 45 minutes, until the fruit is caramely and the crumble on top is golden. Let it cool slightly before serving with ice cream. Garnish with fresh mint!
Did you make this recipe?
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Lots of ice cream required, obviously.
34 Comments on “Cherry Peach Crisp with Oatmeal Cookie Crumble.”
Speaking of ice cream… if you’ve never had Jeni’s Goat Cheese and Cherries ice cream, you MUST!
ohhhh i’ve had and it’s so good! love you girl!
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before you discard everything from the purge you should probably let me examine and pilfer… not kidding
Thoughts on sour cherries (pie cherries) here? I have some already pitted and in the freezer, and thought they might be good here too??
i have SUCH a hard time finding sour cherries!! i so wish i could. but yes, i think they could definitely work here… or jam too!
crisps always remind me of my parents for some reason – they’re so nostalgic! especially with that big scoop of ice cream, my dad would go crazy for this!! xx
I bought a container of cherries the other day, but they have no taste. I keep eating a few to see if the flavor will change (??) because I was so excited when I bought them. I hadn’t considered roasting them! I may be doing that this weekend. I have an indeterminate number of people coming over to my lake house for Memorial Day which is driving me crazy. I don’t know if I should plan on cooking up a big spread or simply order pizza. They aren’t getting my roasted cherries though, I can tell you that much.
ugh that is such a bummer!! i definitely think you can roast them to make them taste better. also, i suggest ordering pizza, but making a veg/cheese board for before. :)
I have recently discovered in the last few years, how much I like cherries.
Maraschino, cough syrup or canned cherries had tainted my taste for them.
I bought a sour cherry tree 2 years ago and have been waiting for cherries to pick and use them.
Thanks to a very good winter and wet rainy spring there should be enough cherries to
get 3-4 quarts this year! I am so excited to try some cherry recipes!
so jealous of your sour cherry tree! AHH!
If you used frozen berries, would you defrost them first or put them in frozen (tossed in some flour)? Thank you!!
i’m planning on defrosting the black raspberries i use first here – i think i’d thaw a little bit just so you don’t end up with a ton of liquid?
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Sounds wonderful, but I can’t find the temperature anywhere
Cherries and peaches and cookie and oatmeal and crumble!! Oh my!!! So many good things in that title! On the list of things to make for sure! This will make yogurt way more enjoyable!!
I loved this combination so much that I made another batch of only the filling and cut the sugar slightly to top steel cut oats for breakfast (only because the crumble was completely devoured!)
love that!! xo
looks like i got something to make at my home.thanks
Your recipes are amazing! Your photos make me drool! Just checking, if I was going to use different fruit in the crisp would I just sub fruit and use the same amount of sugar etc? The only other crisp I’ve made is cranberry apple and that’s awesome! Thanks!
Most likely, yes!! Unless you have some SUPER sweet strawberries, you could try decreasing it, but most likely you can use the same amount of sugar!
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This looks so delicious!!!
If I wanted to freeze this and save it for a dinner down the road, would you recommend baking it first and then putting it in the freezer? Or could I freeze it unbaked?
Jessica, if I am subbing frozen peaches for fresh, what is the proper amount to measure? Hard to gauge the equivalent of 4 fresh peaches. Thank you!
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YUM! The only change I would make is to cut the cherries in half. But man, was this good!
With peaches and cherries in season, we made this for Fourth of July weekend. This is a crisp with actual crunch. Not overly sweet either and just enough cinnamon. Not hard to make. Definitely recommend.
If I use frozen cherries, do I add flour or cornstarch so there is less liquid? If so, how much would you recommend? thank you.
I know the title says oatmeal cookie crumble, but it 100% REALLY tastes like oatmeal cookies! Easy recipe, was delicious! Will definitely make again, perhaps with less sugar as the fruit was already sweet. Thanks so much!