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Ingredients
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Fruit filling
Crisp topping
To serve
Method
Fruit filling
Preheat and prepare fruit
Preheat the oven to 375°F (190°C). In a large bowl, combine the sliced apples and cherries.
Add the granulated sugar, 2 tablespoons brown sugar, lemon juice, cornstarch, 1 teaspoon cinnamon, 1 teaspoon salt, and vanilla extract to the fruit. Toss gently until the fruit is evenly coated and the cornstarch is fully incorporated.
Let the fruit sit for 10 minutes to macerate; this helps draw juices and evenly distribute flavors.
Transfer the fruit mixture to a 9x9-inch (or similar 8-9 inch) baking dish, spreading into an even layer and pressing down slightly so juices are near the surface.
Crisp topping
In a medium bowl, whisk together the flour, rolled oats, 1 cup brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and 1 teaspoon salt until evenly combined.
Add the cold cubed butter to the dry mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces — this creates a crumbly, crunchy topping.
Stir in the toasted chopped nuts if using, then taste and adjust sweetness if desired (add up to 1 additional tablespoon brown sugar for more sweetness).
Evenly sprinkle the crisp topping over the prepared fruit, gently patting some topping into low spots so the surface is mostly covered but not packed tightly.
Bake and finish
Place the baking dish on a rimmed baking sheet (to catch any bubbling juices) and bake in the preheated 375°F (190°C) oven for 35–45 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges. If the topping browns too quickly, tent the dish loosely with foil for the last 10–15 minutes.
Remove from the oven and let the crisp cool on a wire rack for 15–20 minutes so the filling sets slightly. This makes serving cleaner and improves texture.
To serve
Scoop warm apple and cherry crisp into bowls or onto plates. Top each serving with 1 scoop of vanilla ice cream while the crisp is still warm so it melts slightly.
Garnish with a mint sprig if desired and serve immediately.