Sweet, juicy peaches and cherries baked under a buttery oat topping — this Peach Cherry Crisp is the easiest summer dessert! Perfectly crisp on top, bubbling underneath, and made with ripe summer fruit, it’s a celebration of peak summer flavor in every bite.

Let’s talk about crisps. As much as I love pie, when fresh fruit is at its prime, crisps and crumbles are always my go-to. It’s less fuss, more fruit, and honestly? Just as good. This Peach Cherry Crisp comes together in minutes (no chilling, rolling, or fancy equipment!) and is still fancy enough for any summer gathering.

The tart cherries balance the sweetness of the peaches, and if you want to take it even further, try adding a splash of bourbon in the filling. Serve this crisp warm with a scoop of vanilla ice cream or whipped cream, or even a dollop of Greek yogurt, making this a perfect breakfast-for-dessert option.

And if peaches and cherries aren’t what you have on hand? No problem! This is a flexible recipe – nectarines, plums, apricots, berries – pretty much any fruit that’s juice and ripe will work. (I made a blueberry cherry version to bring to dinner with friends last weekend!).

The best part? You don’t even need to peel the fruit! This is a dump-and-bake recipe you’ll want to make on repeat all summer long.

Ingredients and Substitutions

• Peaches: Use ripe, slightly firm peaches. No need to peel! Nectarines or plums are great substitutes.
• Cherries: Fresh cherries are ideal (pitted, of course), but frozen cherries work too.
• Sugar
• Cornstarch: Thickens the fruit juices so the filling isn’t too runny. You can substitute with arrowroot powder or flour.
• Lemon: Both the juice and the zest are used in the recipe.
• Cinnamon: Any warm spice that pairs well with fruit works here – cardamom is a personal favorite!
• Old-Fashioned Rolled Oats: Avoid quick oats, which can turn mushy.
• All-Purpose Flour: To keep this recipe gluten-free, use a 1:1 gluten-free flour blend.
• Brown Sugar: Light or dark both work.
• Butter: Cold, cubed butter helps create that crisp crumbly topping. Substitute vegan butter for a dairy-free version.
• Sliced Almonds: Try chopped pecans, walnuts, or leave out for a nut-free crisp.

How to Make Peach Cherry Crisp

1. Make the Filling: Toss sliced peach and pitted cherries with sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt.

2. Mix the Topping: Combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a bowl. Cut in the butter until crumbly, then stir in the oats and sliced almonds.

3. Add to Baking Dish: Spread the fruit mixture evenly in the bottom of the dish and sprinkle the crisp topping evenly over the fruit mixture.

4. Bake Until Bubbly: Bake until the top is golden and the fruit is bubbling around the edges.

5. Cool Slightly and Serve: Let it rest a bit so the juices thicken, then serve warm with your favorite topping.

A Perfectly Crisp Crisp

True to its name, the crispy oat topping is the hallmark characteristic of a crisp. While often used interchangeably, oats are what distinguish a crisp from a crumble, as they create the classic crispy texture.

How do we get the perfect crisp? We can understand it better with my favorite subject… kitchen chemistry!

Kitchen Chemistry

When cold butter melts in the oven, it creates steam, which forms little pockets that lift and crisp the oats, while the sugar caramelizes for crunch. It’s the same science behind pie crusts and puff pastry: cold fat hits high heat and creates texture.

If the topping feels too dry or floury while you’re mixing it, it likely needs a little more fat. Don’t be afraid to adjust it slightly to get that perfect crumbly mix!

Tips and Tricks for the Best Peach Cherry Crisp

1. Use cold butter: This is crucial for a crumbly topping. Soft butter will melt too fast and make the topping greasy.
2. Don’t overmix the topping: You want big crumbles, not a fine sandy texture.
3. Toss the fruit well: Make sure the cornstarch is evenly distributed to avoid a runny filling.
4. Bake until bubbling: This ensures the cornstarch has activated and thickened the juices.
5. Let it rest: The filling will set up more as it cools—don’t serve it straight out of the oven.
6. Try mini versions: Bake in ramekins for individual crisps.
7. Storage: The crisp is best served warm out of the oven, but leftovers can be refrigerated for up to 4 days. Warm the leftover crisp in the oven for 10-15 minutes to restore crispiness to the topping.
8. Recommended Tools: Cherry Pitter | Pastry Cutter | Mixing Bowls | Cast Iron Skillet

More Summer Fruit Recipes:

• Strawberry Rhubarb Crisp
• Peach Pie Bars
• Chocolate Strawberry Pie
• Homemade Fig Bars
• Chocolate Chip Cherry Upside-Down Cake
• All Fruit Desserts ≫