Go Back

Cherry Peach Crumble

A viewer's peach pie with the crust taken off and a buttery oat crumble put on top. Cherries and cardamom make it taste like more than the sum of its parts, and because it works with frozen fruit, you can make it any month of the year.
Prep Time 20 minutes
Cook Time 50 minutes
Rest Time 15 minutes
Total Time 1 hour 25 minutes
Serving Size 8 servings

Ingredients

Fruit Filling

  • 4 cups frozen peaches
  • 2 cups frozen sweet cherries sliced in half
  • 1/3 cup sugar
  • 1 tbsp all-purpose flour
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom

Crumble Topping

  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar packed
  • 3/4 cup old-fashioned rolled oats
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup butter 1 stick, cold

Instructions

Make the Filling

  • Preheat the oven to 375°F. Lightly grease a 9x9-inch baking dish or one of similar size.
  • Slice the frozen cherries in half so they are more bite-sized, and add them to a large bowl with the frozen peaches.
  • Add the lemon juice, sugar, flour, cinnamon, and cardamom to the fruit. The tablespoon of flour is there to soak up the juices that release while it bakes.
  • Stir until everything is coated, then set the bowl aside while you make the topping. The fruit will start releasing its juices as it sits, and that is exactly what you want.

Make the Crumble Topping

  • In a second bowl, stir together the flour, brown sugar, oats, salt, and cinnamon until the dry ingredients are well mixed. Do not fuss over leveling your measurements with a crumble; it does not have to be exact.
  • Grate the cold butter directly into the bowl on the large holes of a box grater. You can cube it and cut it in instead, but grating is faster and gives you an even crumble.
  • Sprinkle a little of the flour and oat mixture over the grated butter so it does not clump, then stir until the mixture holds together in small pea-sized chunks.

Bake and Serve

  • Pour the fruit and all its juices into the prepared dish and spread it out evenly.
  • Scatter the crumble topping over the fruit, covering it all the way to the edges.
  • Set the dish on a sheet pan to catch any drips, and bake at 375°F for 40 to 45 minutes. If you started with frozen fruit, give it closer to 50 minutes so it cooks all the way through. It is ready when the top is golden and the edges are bubbling.
  • Let it sit 10 to 15 minutes before serving so it can set up. Serve warm with a scoop of vanilla ice cream.

Video

Notes

  • Fresh fruit works beautifully here and is how David originally made it. Use 4 cups sliced fresh peaches and 2 cups pitted, halved fresh cherries, and start checking at 40 minutes since fresh fruit bakes faster.
  • No need to thaw the frozen fruit first. It is picked at its peak, so this tastes like summer even in the dead of winter. Just add the extra baking time.
  • Cardamom is the ingredient that makes people ask what is in it. Do not leave it out.
  • If you love cinnamon, add a little extra to the topping. A crumble is forgiving that way.
  • Grate the butter straight from the refrigerator. Warm butter turns the topping into a paste instead of pea-sized crumbs.
  • Set the dish on a sheet pan before it goes in the oven. This one comes up high, and the pan catches anything that bubbles over.
  • Leftovers keep covered in the refrigerator for up to 4 days. Warm individual servings in the microwave, or reheat the whole dish at 350°F for about 15 minutes to bring the topping back to life.
  • Recipe submitted by David from Georgia as part of our From Your Kitchen to Ours series.