1. Preheat the oven to 350oF (175oC). Grease a pie dish or baking dish.
2. In a medium bowl, add the cherries, peaches, half the sugar, arrowroot powder, and lemon juice. Mix well to coat the fruit. Put the fruit mixture into the pie dish.
3. In a separate bowl, mix the remaining sugar, oats, flour, salt, and butter. Pinch the butter into the mixture until you get a coarse crumble. Pour this mixture onto the fruit and spread evenly. Bake for 25 to 30 minutes or until the fruit is bubbling and the crisp is lightly browned.
4. Rest the crisp for five minutes before scooping and serving. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
A 10-inch pie dish was used to make four servings. One serving is approximately one cup.
Make it Vegan
Use vegan butter or coconut oil instead of butter.
Additional Toppings
Serve with vanilla ice cream.
Ingredients
Directions
1. Preheat the oven to 350oF (175oC). Grease a pie dish or baking dish.
2. In a medium bowl, add the cherries, peaches, half the sugar, arrowroot powder, and lemon juice. Mix well to coat the fruit. Put the fruit mixture into the pie dish.
3. In a separate bowl, mix the remaining sugar, oats, flour, salt, and butter. Pinch the butter into the mixture until you get a coarse crumble. Pour this mixture onto the fruit and spread evenly. Bake for 25 to 30 minutes or until the fruit is bubbling and the crisp is lightly browned.
4. Rest the crisp for five minutes before scooping and serving. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
A 10-inch pie dish was used to make four servings. One serving is approximately one cup.
Make it Vegan
Use vegan butter or coconut oil instead of butter.
Additional Toppings
Serve with vanilla ice cream.
