Actually, we call peach crisp a cobbler around here just because we can.
Technically a cobbler has a biscuit or pastry crust and a crisp has a streusel crust. The streusel all kind of melts together and becomes a crispy topping for whatever ripe fruit you put under it.
Peaches are my favorite. There is just something about the way a ripe peach interacts with the brown sugar and butter in the streusel that is decadent. Add a scoop of vanilla ice cream on top and………….
In this case I didn’t have enough peaches and so a grabbed a couple of ripe mangoes that I had on the counter. The flavors are similar and I think the super sweet mango actually kind of enhances the peaches. You can make it with part mango, all mango, or all peaches – it will still be amazing.
You can use canned or frozen peaches in this if you must but it will never taste as good as it does when you use fresh peaches that are fully ripe and still warm from the sun.
Peach and Mango Crisp
- 8 fresh peaches - peeled, , pitted and
- 4 mangoes - peeled, , pitted, and sliced
- 1 1/2 cups all-purpose flour
- 1/2 cup oatmeal
- 2 cups white sugar
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup butter
- 1/4 cup dark rum, (optional)
- 1 cup chopped pecans, (optional)
- Butter the bottom of a 13x9 inch pan
- Preheat the oven to 375F
- Mix the sliced peaches and mangoes together in a large bowl
- Add the rum and 1/2 cup of white sugar (adjust according to the sweetness of the peaches and mango)
- Mix the remaining sugar, flour, cinnamon, brown sugar, salt, and oatmeal together
- Cut in the butter with your fingers until the mixture becomes crumbly
- Mix in pecans
- Sprinkle the topping over the peaches and mangoes
- Bake for 45 minute, or until peaches are bubbling and topping is crisp
- May use all peaches or all mangoes Substitute apples for mango and peaches