I never would have thought slurping on Go-Gurts, eating Toaster Strudels, and bouncing on moon shoes that my generation would somehow give a peach such a sexual meaning. We've come a long way from phrases like “peachy keen” to texting “Netflix and chill” with a peach emoji. My generation isn't wrong, there's something seductively satisfy when it comes to Peach...Crisp that is. Peaches simmering away in there own juices; mingling with sugar and butter to create a luscious sauce; blanketed under the crisp crunch of a lightly browned streusel topping.
Crisps and Crumbles have always been served at holidays and picnics in and around South East Pennsylvania; and not a crumb of the crisp is left behind. My grandmother on my father's side made the most phenomenal apple crisp North of Mason Dixon line, but that's for another season, and recipe. I was inspired to make a peach dessert by a peach cobbler recipe my grandmother (on my moms side) created for the Pomeroy Methodist Church “Personal Recipes” Cookbook. Now you might be wondering “Dylan… crisps, crumbles, cobblers, what the heck is the difference?”. OK-OK, let me ease your frustration. The difference is that a cobbler is a biscuit dough dolloped onto, and a crisp and crumble tends to be more of a “streusel like” topping. Althought crisps usually contain oats and or nuts. The recipe that I created has a thick streusel topping, so even the last guest at the party will get a good streusel to fruit ratio (because no one wants just the fruit...). I decided to mix both fresh peaches, and cherries to give it a balance of both tart and sweet. This recipe is perfect for a small dinner party, picnic or to even enjoy entirely alone (I don't judge) with a big scoop of ice cream (or the whole carton; again no judgement).
Peach and Cherry Crisp TIME: 1 hour 15 Mins YIELD: 8”, #5 cast iron pan or “8x8” baking dish
Temp: 375
Ingredients:
Streusel topping:
5.30 oz. light brown sugar
1 ½ teaspoons ground cinnamon
4 oz all purpose flour
2 ½ oz rolled oats (not instant)
¼ teaspoons salt
1 ½ teaspoons honey
½ teaspoons vanilla extract
8 oz (1 stick) diced, room temperature butter
Filling:
15 oz (roughly 3 ea.) fresh peaches, seeds removed, wedges cut in half
8 oz fresh dark cherries, seeds and stem removed
3.5 oz light brown sugar
2 tablespoons unsalted butter, small dice
1 Tablespoon lemon juice
Streusel topping:
Preheat oven to 375F. Combined all ingredients in a large bowl, and mix together with your hands till the mixture resembles a crumbly texture, and no big clumps of butter remain. Set aside.
Filling:
Combined peaches and cherries in a large bowl. Add brown sugar, lemon juice, butter and lightly toss together. Transfer the filing to baking dish or cast iron pan, and sprinkle over the streusel topping. Bake for 40-45 mins or until streusel is brown, and filling is bubbling on the edge. Serv hot, and enjoy.
*can be assembled the night before, and baked the next day.