Stone Fruit Stunners

PEACH-CHERRY CRISP

Makes 6 to 8 servings

Sweet peaches and tart cherries work in harmony in a bubbly baked treat complete with a crispy-crumbly oat streusel topping.

⅓ cup plus ¼ cup all-purpose flour, divided
3 tablespoons quick-cooking oats (not instant)
3 tablespoons firmly packed light brown sugar
1¼ teaspoons ground cinnamon, divided
¼ teaspoon kosher salt
3 tablespoons cold unsalted butter, cubed
⅓ cup sliced almonds
1 cup granulated sugar
½ teaspoon ground nutmeg
6 cups sliced peeled fresh peaches (6 to 7 large peaches)
6 cups pitted fresh cherries
½ teaspoon vanilla extract
Cherry ice cream, to serve

1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with cooking spray.

In a medium bowl, stir together ¼ cup flour, oats, brown sugar, ½ teaspoon cinnamon, and salt. Using a pastry blender or