The flavours are just BURSTING outta this healthy peach cherry crisp. It's made with frozen fruit too which means it's as easy to make as it is delicious. Cherries, peaches, rolled oats and a few other simple ingredients all bake up together for a dessert that's sure to WOW or be the best breakfast fruit crumble on the block. This is simply THE BEST gluten-free cherry peach crisp!
No matter what time of year, fruit is always in our house🍌🍓🍇🍊🥭🍒
It's in bags and in the fruit bowl on the countertop and all over fridge in containers and the crisper.
No matter which way you slice it: we eat a lot of fruit.
You too? I mean, who doesn't like nature's candy!? #nomnomnom
Bags of fruit are always in our freezer too. And that's what's so great about this cherry peach crisp recipe - it's made with frozen fruit.
And those bags of frozen peaches and frozen cherries have a very important job to do: become the most delicious and gluten-free crisp EVER.
Not kidding around on this one guys: this recipe is everything. The peaches and cherries are warm and sweet with a hint of cinnamon and lemon and the oatmeal topping has just enough butter and brown sugar to be sweet but not overpoweringly sweet.
Together, this healthy peach crisp can be served for dessert sure, or my favourite time to eat it: breakfast!
Here's what you'll need to make this healthy breakfast crisp with frozen fruit:
- Frozen cherries - my favourite are the bing cherries! Big, heart-shaped and sweet with a touch of acidity. A perfectly balanced cherry🍒
- Frozen peaches
- Gluten-free flour
- Lemon - this will give a shot of acidity to the sweet fruit for balance
For the oatmeal and brown sugar crisp topping, all you'll need are these ingredients:
- Gluten-free rolled oats (not quick cooking)
- Brown sugar
See recipe card for quantities.
Ok guys, it doesn't get much easier than making a simple recipe like this peach cherry crumble.
You could make it right before you serve supper and then pop it into the oven to bake while you and the fam eat.
It's a delicious, sweet, warm and healthy dessert you can all dig into afterwards.
Here's the high level steps:
- Pre-heat oven to 375 degrees F
- Toss cherries and peaches in flour, cinnamon and lemon juice
- Place fruit mixture into a rectangular baking dish (8 x 11 inches)
- Bake at 375 for 10 mins. (If using fresh fruit, you can skip this step)
- While the fruit mixture bakes, in a large bowl add cubed butter, oats, brown sugar, cinnamon and salt
- Using 2 knifes "cut" through the mixture, combining the ingredients together
- Take the fruit out of the oven and add the oat crisp topping overtop all of the fruit.
- Bake for another 20 minutes in the oven or until the crisp is hot throughout
- Serve warm
See recipe card below for more tips and instructions.
🍑Can you use frozen peaches in a peach crisp?
Definitely! To use frozen peaches for peach crisp, all you have to do differently than if you used fresh peaches is give the frozen fruit a little more time in the oven. In this recipe, after you get the frozen cherries and frozen peaches tossed in a little flour, cinnamon and fresh lemon juice, you'll bake them in the oven. So without the oatmeal crisp topping, you bake the fruit for about 10-15 minutes at 350F until it softens up and juices start to flow.
Basically, you're thawing the frozen fruit in the oven and giving it a head start for the overall baking of the crisp! Once you add the brown sugar, cinnamon and oat topping on top, you'll bake for another 20 minutes in the oven until the fruit is bubbly and the oatmeal brown sugar topping is golden.
If you don't have frozen cherries and peaches but you have both in fresh version, then you can totally make this crisp too.
For using fresh peaches, I prefer not to peel them before baking.
For one, there's nutrition in that skin and I want the family to get that into them😄
And second, omg, have you ever peeled a peach successfully?? Ideally you sort of poach them and then place in an ice bath and then the skin kinda peels off...but it might not, then you have mushy, half peeled peaches on your hands...
That just sounds like a lot of finicky work so I say: let them eat peach skin🍑
To prepare fresh peaches to use in the crisp, just cut them into wedges - much like how the frozen peaches are sliced up. If you make a cut in the peach all around it, then try twisting the 2 halves apart.
If it works, and it doesn't always, you'll have 2 peach halves, one with the pit in it and one without.
Then you can cut the peach half without a pit into 3 or 4 wedges. And for the other half, either pull the pit out with your fingers or carefully use a knife to pop it out. Then cut that half into wedges too.
If you have lovely fresh cherries to use, go for it!
You'll want to get the pits out of the cherries before you start. I recommend using a cherry pitter (I love mine from Oxo) to make pitting cherries a little easier🍒 No need to cut the cherries in half before you use them (but totally up to you if you'd like to.)
Once you get your fresh peaches cut and your cherries pitted, you can follow the steps in the recipe as is but skip the step where you bake the fruit without the oat topping. You only have to do that for frozen fruit.
Have boatloads of peaches - fresh or frozen - to use up? Check out this recipe for Cast Iron Skillet Peach Cobbler!😋
For this easy crisp recipe, no fancy equipment is required.
All you'll need is 1 large mixing bowl, a 8 x 11 baking dish (glass baking dish preferred), 2 knifes, and a spatula or large spoon.
🥶Storage, Freezing and Re-heating
Baked peach and cherry crisp will be good in the fridge for up to 4 days.
Simply re-heat in the microwave to your desired temperature before digging in.
I haven't tried freezing this crisp but if you're going to try, I'd recommend using frozen fruit, putting the crisp together but SKIP the step where you bake the frozen fruit. Just put everything together - the fruit filling and the topping - and then freeze it. Wrap with plastic wrap and place in a large freezer bag if you have one that big. If you don't, you can just wrap it really well. Freeze for up to 2 months.
You can then bake the frozen crisp from frozen in the oven oven at 350F until heated through.
Again, I haven't tested this yet. It's best to make and then eat this recipe within 3 days of baking (see note above re: storage.)
😄What to serve with this peach cherry crisp
This healthy peach crisp is sooooo good on it's own that you really don't need anything else.
Of course, if you're having it for dessert and are looking to go indulgent, then sure, get out that high quality vanilla ice cream and get some on top🍨
When I'm having this cherry crisp for breakfast or snack, sometimes I'll put some plain Greek yogurt on top of the oat crumble. The Greek yogurt adds a little tang and cooling feel to this warm, healthy breakfast.
🙋♀️What makes this peach and cherry crisp healthy?
The main ingredients in this crisp bring their own nutritional-punch to the table.
Peaches - whether they're fresh or frozen, peaches are packed with vitamin C, antioxidants to fight inflammation and fibre to fill you up.
Cherries - the cherries in this healthy crisp not only pack a delicious sweet taste, but they're also brimming with anthocyanins, a type of antioxidants that can help fight conditions like fibromyalgia. Anthocyanins are what makes the colors red, purple, and blue in fruits and vegetables - neat huh?
Oats - we've all heard oatmeal is good for us but did you know that oats also contain beta glucan, a special type of fibre being studied to help in all sorts of conditions like obesity, insulin resistance, high cholesterol, and high blood pressure? Sweet😎
And because I've developed this recipe to have less butter and less sugar than other more traditional peach crisps out there, you're getting more nutrition and more deliciousness for fewer calories #winning🏅
Hope you love this crisp like we do!
Healthy Cherry and Peach Crisp with Oat Crumble (Gluten-Free)
- 3 cups frozen peaches
- 3 cups frozen cherries
- 1 tablespoon gluten-free flour
- ½ teaspoon cinnamon
- 1 Lemon (for juice)
Oat Crumble Topping
- ½ cup butter cold and cubed
- 1 ½ cups gluten-free rolled oats not quick cooking
- ¼ cup brown sugar
- ½ tablespoon cinnamon
- ½ teaspoon salt
- Pre-heat oven to 375 degrees F.
- Toss frozen cherries and peaches in fresh lemon juice. Then sprinkle the fruit with flour and cinnamon. Toss to coat.
- Place fruit mixture into a rectangular glass baking dish (8 x 11 inches).
- Bake at 375 for 10 mins. (If using fresh fruit, you can skip this step).
- While the fruit mixture bakes, in a large bowl add cubed butter, oats, brown sugar, cinnamon and salt.
- Using 2 knifes "cut" through the mixture, combining the ingredients together.
- Keep going until a good crumble is formed and the butter chunks are well incorporated into the oats.
- Take the fruit out of the oven and add the oat crisp topping overtop all of the fruit.
- Bake for another 20 minutes in the oven. Crisp will be hot and bubbling at the sides when done.
- Serve warm.