Peach and Cherry Crisp

Filling

• 750–800g sliced peaches (peeled or unpeeled)

• 200–250g dark cherries (chopped)

• 35g all-purpose flour

• 100g granulated sugar

• 1 Tablespoon lemon juice

• 1/8 teaspoon salt

• 1/2 teaspoon pure vanilla extract

Topping

• 100g brown sugar

• 85g all-purpose flour

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 120g unsalted butter, very cold and cubed

• 60g old-fashioned whole rolled oats (or quick oats)

• 100g chopped unsalted pecans or walnut

Instructions

1. Preheat the oven to 350°F. Lightly grease a deep-dish 9-inch pie dish, 9-inch square pan, 10-inch cast iron skillet, or any 2–2.5-quart baking dish. Set aside.

2. Gently mix all of the filling ingredients together in a large bowl, then spread into the greased baking dish.

3. Make the topping: Whisk the brown sugar, flour, cinnamon, and salt together in a medium bowl. Cut in the butter using a pastry cutter or forks until the mixture is crumbly. Fold in the oats and pecans. Sprinkle evenly over filling.

4. Bake for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm. You can also serve at room temperature or cold.