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Peach-cherry crisp

Time 1 hour 10 minutes
Yields Serves 6
Peach-cherry crisp

Crisp topping

1

In a medium bowl combine the sugars, flour, oats, cornmeal, ginger and chopped pistachios. Using your fingertips, work in the melted butter until you have a coarse crumbly texture. Do not mix with a spoon.

Assembly

1

Cut the peaches in half and remove the pits. Thinly slice each half. Make six circles by fanning the slices of each peach half and place in a shallow 9- by 12-inch glass baking dish. The circles will cover most of the bottom of the dish.

2

Place 3 quartered cherries in the center of each peach circle. Drizzle 1 tablespoon of melted butter over the top of each circle and sprinkle each with 1 teaspoon of granulated sugar.

3

Sprinkle the crisp topping over the fruit, being sure to cover peaches and cherries evenly.

4

Bake at 350 degrees for 35 to 40 minutes until the center of the crisp begins to bubble and the juices begin to emerge through the golden-brown topping. Remove the crisp from the oven to a wire rack to cool. Let stand about 10 minutes to cool.

5

Cut the crisp into 6 squares, each with a fanned peach circle. Use a wide spatula to lift the squares to serving plates. Serve with a scoop of pistachio ice cream.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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