Mmmm fresh cherries and peaches.
I don’t know about you but I’ve always been afraid of those canned cherries. They sit in such a processed, abnormally bright-red goop that just can’t be good for you.
I realize most things that come in a can (green beans, beets, and of course the nastiest of all, SPAM) aren’t the healthiest things, but cherries are meant to be fresh, not too sweet and deep red in color.
My local market has had the best batch of cherries this summer. I was able to save a few to make this dessert. They are so addicting just to eat on their own.
But after making this dessert I vow to always save at least a couple cups to make a delicious cobbler or crisp with. This crisp wasn’t overly sweet, had just the right amount of buttery crisp topping and is so easy. Best thing about crisps- they are virtually fool proof!
Mini Cherry Peach Crisps
(Makes 4 mini desserts)
2 cups peaches, peeled and sliced
2 cups fresh sour cherries, pitted
½ cup sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
3 Tablespoons flour
1. Preheat oven to 375 degrees F. Lightly spray ramekins with olive oil spray.
2. Mix sugar, cinnamon, nutmeg and flour together in a large bowl. Add in fruit and toss to coat fruit evenly.
3. Set aside while you prepare crumble topping.
1 cup old-fashioned rolled oats
1 cup all-purpose flour
1 cup packed brown sugar
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup butter, melted
½ cup chopped pecans or almonds (optional)
1. Mix all ingredients in a large bowl until you get a crumbly mixture.
2. Check on the fruit mixture, if there is an excess amount of liquid (from the peaches) in the bowl, remove the excess liquid using a spoon.
3. Divide fruit mixture evenly among the four ramekins.
4. Crumble the topping over the fruit crisps.
5. Place ramekins on a cookie sheet lined with foil. Bake at 375 for 30-40 minutes or until the topping is golden brown and the fruit is starting to bubble.
6. Top with vanilla ice cream or fresh whipped cream. Yum!