If you are finding yourself knee deep in summer fruit like cherries and peaches and can’t eat them fast enough before they all go bad, then I have a solution for you. A summer crumble is the best way to use up any fruit that you have on hand and it is always a crowd pleaser. I tend to get excited and overbuy all of the fruit in the summer and end up with a handful of fruit that ripens too quickly on me. Instead of letting it go to waste, I like to make a yummy dessert out of them instead. This recipe for a cherry peach crumble is truly summer in a bowl, especially topped off with a little vanilla ice cream.

You could really use any stone fruit here, but I do love the combination of peaches and cherries, especially in this crumble. I also am a firm believer in that the crumble to fruit ratio should be about even. This means you get adequate crumble with every single bite. There are of course some of you who prefer more fruit than crumble and in that case, you can simply reduce the amount of crumble that you put on top of the fruit before baking.

Some other great options for fruit that you could mix in or substitute would be plums, nectarines, apricots, or you could switch totally and use berries here instead. That is the great thing about a crumble, once you have the basic recipe down, you can swap in whatever ingredients you have on hand! To me there is nothing better than finishing off a summer dinner with a warm crumble straight from the oven topped off with ice cream.

I can’t wait for you to try this recipe out for yourself!

Ingredients:

For the fruit filling-

• 2 Cups of Pitted Cherries

• 2 Cups of Diced or Sliced Peaches

• 1 Tbsp. Lemon Juice

• 1/2 Cup Sugar

• 1 Tsp. Vanilla

• 13 Tbsp. Cornstarch

• 1/8 Tsp. Salt

For the Crumble Topping-

• 1 1/2 Cups All Purpose Flour

• 1 Cup Old Fashioned Rolled Oats

• 3/4 Cup Brown Sugar

• 1 Cup Salted Butter, cut into cubes

• 1/2 Cup Sliced Almonds

• 1 Tsp. Cinnamon

Directions:

• Preheat oven to 375 degrees.

• Combine fruit, lemon juice, vanilla, sugar, cornstarch, and salt in a bowl and stir to combine. Let sit for 10 minutes.

• In a food processor or stand mixer add flour, oats, brown sugar, butter cubes, almond, and cinnamon and pulse until it begins to stick together in clumps.

• Add fruit mixture to a large 12” cast iron skillet or 9 x9 baking dish.

• Top the fruit off with the crumble mixture, leaving edges of fruit showing.

• Bake for 50-60 minutes until top is golden brown.

Who wants a bite? I mean it doesn’t get any better than this right here!