A few years ago, my family planted a cherry tree in our back yard. Every summer we have the joy of plucking fresh ripe cherries from the tree to make desserts. Last summer we made cherry preserves to garnish our morning toast. This summer I wanted to make cobblers and pies galore. Sadly, our tree is a little one and only produced enough cherries to make this glorious crisp
Colorado peaches are the best and we pride ourselves on our award-winning peach desserts. I thought I’d combine the two and top it off with my family’s favorite Blue Bell ice cream. This summer, Blue Bell finally showed up on our store shelves and my family and I couldn’t have been more ecstatic. We still think that Blue Bell and Mi Cocina Tex Mex make moving back to Texas worth it.
This recipe is completely original, amazingly easy and 100% delicious. I can’t wait for y’all to try it!
Homemade Cherry Peach Crisp
- 3 ripe white peaches- peeled, pitted and sliced
- 2 cups fresh cherries
- 3/4 cup sugar
- 1/4 cup flour
- 1 cup old-fashioned oats
- 1 cup flour
- 3/4 cup brown sugar
- 1/2 cup melted butter
- 1 teaspoon cinnamon
- 1 teaspoon salt
Preheat oven to 400º F. To make the cherries sweet, heat up a small pot of water with one cup of sugar and a tablespoon of cornstarch. Add the cherries and stir gently until it becomes a jelly-like consistency. Chop up the peaches into slices and chunks.
In a mixer, add the cherries and peaches with the sugar and flour. Mix gently.
Pour into a medium-sized casserole dish.
For the topping, mix together oats, flour, brown sugar, butter, cinnamon and salt.
Pour evenly on top of the cherry and peach filling. Bake for 25 minutes.
Cool for 10 minutes and then serve with a scoop of that heavenly Blue Bell vanilla ice cream