Before our trip to Greece we were sitting in our backyard with a few friends having drinks and I looked over and realized our
neighbor both of our neighbors had cherry trees. The first cherries were just ripe and begging to be picked! How convenient for us, well me, really, since cherries are one of my very favorite fruits (Michigan girl!) We picked a few to nibble on that afternoon and they were just a bit tart, but wonderful.
(our neighbors are totally cool with us sharing the abundance of the cherry trees FYI)
About a week later we had an invite for a dinner and drinks movie night at a friend’s house. We were in charge of bringing a dessert. Gluten free. All I could think about was how perfectly ripe those cherries were and what to turn them into for an easy dessert. I had a few fresh peaches from the market that also needed to be used. I thought an easy, flavorful, crunchy, crisp would be a wonderful way to turn those sweet juicy fruits into an amazing treat. And it was simple to make gluten free. Done and done.
I didn’t want to take a pan of boiling hot molten fruit goodness on the train all the way to our friend’s place so I got things ready before hand. I then assembled and cooked it at their place when we arrived. I prepped the filling in one container, and mixed all the dry ingredients for the topping in another container, plopped the 4 tbs of butter on top and transported it that way. When we got snacks out of the way, I dumped the fruit mixture into a pan, mixed the butter into the oat crisp mix, topped the fruit, and baked.
I pitted the cherries with a very fancy device….a paperclip. Just bend it by pulling the middle loop out 180 degrees so the big loop and small loop are opposite one another. It should lay flat on a table still. Poke either end into the cherry and pop the pit right out. Super simple. FYI, don’t wear white.
I wanted to add in a bit of POP so I added in just a bit of peach liquor for fun. Just a touch of honey as my cherries were not peak-season sweet yet, and a little cornstarch to create a nice thickened sauce to hold the peaches and cherries together a bit.
This is good warm from the oven with vanilla ice cream. Or room temp, perhaps for breakfast the next day with some yogurt….if there is any left. I didn’t get pictures of the finished dish the day I made it, but that little bit of leftover was my breakfast with said yogurt the next day. yum!
Cherry Peach Crisp
3 peaches diced (about 2 cups)
3 cups pitted fresh cherries
2 tbs peach liquor
2 tbs corn starch
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp lemon juice
1.5 tbs honey
1 cups old fashioned oats
1/2 cup almond meal (I just ground whole almonds until fine)
1/2 c coarsly chopped walnuts and almonds
1/4 tsp cinnamon
1/4 cup brown sugar
pinch of salt
4 tbs butter
Pre-heat oven to 375F. Grease a casserole dish or 8 inch square pan. In a large bowl add all ingredients for the filling and mix gently until combined then spread evenly in greased dish.
In a smaller bowl combine all topping ingredients and combine using a fork or your fingers until it forms coarse crumbs. Sprinkle over fruit in greased dish. Bake for 25-30 minutes until the top is brown and crisp.