I’m not a huge fruit-eater. I like it, but I never feel motivated to eat it. Thanks to my Farmer’s Market Basket, I find myself with an overabundance of it a lot. Last week, it was peaches. I love peach desserts, but I don’t really like to just eat peaches. I also had some cherries that miraculously had not been devoured by my kids and were just starting to get a little soft. I wondered what I could do with all this fruit. So I found various peach crisp recipes online, and thought, what’s always missing in these recipes is TOPPING. So I pulled this together, and doubled the topping in a standard crisp recipe, which made it twice as delicious.
I can’t claim that this recipe is healthy. But as far as desserts go, it’s only moderately sinful. Yeah, that’s a lot of butter. Peaches are high in vitamins A & C, dietary fiber, niacin, and potassium. I’m not really sure how much of that you strip out when you cook them, but it’s still better than a Krispy Kreme. Enjoy!
Fresh Peach & Cherry Crisp
1 C rolled oats (I used Quick Oats)
1/2 C brown sugar (I didn’t double this)
1/2 cup flour
1 tsp cinnamon
1/2 cup butter
8 peaches, pits removed & sliced
1/2 pound cherries, pits removed & quartered
Combine the oats, brown sugar, flour, & cinnamon
Stir in melted butter and mix until it becomes crumbly and moist
Place peaches & cherries into a baking dish
Spread oat & brown sugar topping on top
Bake at 350 degrees for about 40 minutes