Fresh Peach and Sweet Cherry Crisp

By srumbel

Quintessentially summer. amazingly easy and super delicious! Serve this dessert warm with a scoop of vanilla ice cream for a sweet treat everyone will love!
from cafesucrefarine.com

Ingredients

• For the topping:
• 1 cup all-purpose flour
• 2/3 cup (packed) light brown sugar
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
• For the filling:
• 1 tablespoons unsalted butter, room temperature
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 2 tablespoons flour
• 1/2 teaspoon garam masala
• 1/2 teaspoon kosher salt
• 6 medium peaches or nectarines, pitted and cut in slices
• 2 tablespoons fresh lemon juice
• 1 cup pitted, sweet cherries

Preparation

Step 1

Preheat oven to 350˚F. Smear the bottoms of 6 individual ramekins or baking dishes (with approximately ½ cup capacity) with the 1 tablespoon of butter
For the crumbly topping, combine flour, brown sugar, and salt in a medium-size bowl. Rub butter into flour with your fingers until clumps form and no dry spots remain..
Combine peaches and lemon juice in a medium size bowl and toss to coat. Sprinkle with the brown sugar, granulated sugar, garam masala, and salt and stir gently to combine.
Divide the peach mixture between the prepared ramekins. Tuck pitted cherries around the peaches.
Sprinkle with the crumble topping, breaking up into large pieces. I like to allow some of the peaches and cherries to show through the crumbly topping. Bake crisps until topping is golden brown and juices are thick and bubbling around the edges, 20–30 minutes.
Serve warm. If desired make up to 1 day in advance. Store in refrigerator, covered. Warm in oven for 10-15 minutes at 325˚F just before serving.
Crisps can also be made in advance and frozen. Remove from freezer several hours in advance to thaw, then warm as directed above.