Peach and Cherry Crisp


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A crumbly oat and cinnamon topping bakes atop this fruit combination.

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  • 4 C. sliced peaches
  • 1 tsp lemon juice
  • 1 17 oz. can pitted dark sweet cherries in heavy syrup, drained or 1 1/4 C. pitted cherries
  • 1 C. oats, uncooked (quick or old fashioned)
  • 1/2 C. firmly packed brown sugar
  • 1/3 C. chopped nuts
  • 1/4 C. butter or regular margarine, melted
  • 1/2 tsp cinnamon

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Heat oven to 375 F. Grease and lightly flour an 8 inch square baking pan. Combine peaches and lemon juice in prepared dish. Top with cherries. Combine remaining ingredients and mix well. Sprinkle over fruit. Bake 25 to 30 minutes or until topping is golden brown.

Yield: 6 servings.

Reviews (1)

  • I was disappointed in this dish. I had to use frozen peaches, but that shouldn't have made any difference. It was not sweet enough to be a dessert, and the peaches and cherries just didn't go well with each other. The family was polite but left most of it on their plates.

    Flag as inappropriate planochar  |  September 11, 2009

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