Christine Yi of @cy_eats made this peach and cherry crisp, which is so easy to make and so yummy to eat that you’ll want to make it all summer long.
What You’ll Need:
2 pounds ripe peaches, cut into 1-inch pieces
1 pound cherries, pitted
1 cup granulated sugar
2 tablespoon cornstarch
12 ounces flour
4 ounces granulated sugar
4 ounces light brown sugar
4 ounces walnuts, chopped
1 teaspoon vanilla extract
1 tablespoon ground ginger
1 teaspoon ground cinnamon
10 ounces butter, melted then cooled
1 pint of Blue Marble vanilla ice cream,optional
What to Do:
In a large bowl, add fruit, sugar, and cornstarch and stir together until sugar and cornstarch are well distributed with the fruit. Macerate for minimum of 2 hours, preferably overnight, in the refrigerator.
In a medium bowl, add dry ingredients and mix together until combined. Add melted butter and mix with a wooden spoon until mixture becomes like clumpy wet sand.
Preheat oven to 350°. Mix fruits with its juices so everything redistributes evenly. Add all fruit with a slotted spoon to 3-quart shallow baking dish. Add fruit juices until they reach halfway up the baking dish.
Cover the fruit and juices with crisp topping evenly, about 1/2-inch thick.
Put baking dish on a sheet pan and put all in the middle rack of the oven for 30 minutes then reduce heat to 325° and bake an additional 25 minutes until it bubbles over and crisp is lightly browned on top.
Remove from oven and let sit for at least 10 minutes before serving.
Scoop out individual portions or eat straight out of the baking dish. Top with a scoop of vanilla ice cream. Best served the same day, but leftover crisp topping can be kept in the fridge for 2 weeks or in the freezer for 6 months.
Guess what? Fruits can be changed based on season and preference!