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A sweet and summery dessert made with fresh peaches and a buttery brown sugar oat topping, baked in individual ramekins for two servings.

Ingredients

Scale
  • 1 cup chopped peeled peaches (about 1½ to 2 medium peaches)
  • 1 tablespoon (12 g) light or dark brown sugar
  • ½ teaspoon vanilla or almond extract
  • 1 teaspoon cornstarch
  • 3 tablespoons (19 g) old-fashioned rolled oats
  • 2 tablespoons (15 g) all-purpose flour
  • 2 tablespoons (25 g) light or dark brown sugar
  • ¼ teaspoon ground cinnamon
  • pinch of salt
  • 2 tablespoons (28 g) unsalted butter, cold and cut into cubes

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Peel and chop peaches to equal about 1 cup (about 1½–2 medium).
  3. Toss chopped peaches with 1 tablespoon brown sugar, ½ teaspoon vanilla or almond extract, and 1 teaspoon cornstarch until well coated.
  4. Divide the peach mixture evenly between two 6–8 ounce ramekins or small baking dishes.
  5. In a separate bowl, combine 3 tablespoons rolled oats, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, ¼ teaspoon ground cinnamon, and a pinch of salt; add 2 tablespoons cold cubed unsalted butter and mix with a fork or your fingers until crumbly.
  6. Sprinkle the crumbly topping evenly over the peach filling and place the dishes on a lined baking sheet to catch any drips.
  7. Bake at 375°F (190°C) for 15–20 minutes, or until the topping is golden and the peach mixture bubbles at the edges.

Notes

Use frozen sliced peaches if fresh are unavailable — thaw and pat dry before use to reduce moisture., Ramekins or mini skillets (4.5 to 5 inches) are ideal for small batches; a single 10- to 12-ounce dish can be used but may require longer baking time., Pull from oven when topping is golden and filling bubbles at edges., The recipe doubles easily for more servings; increase baking time accordingly., Can be assembled hours ahead of baking; refrigerate until ready., Store leftovers covered in the fridge up to 3 days., Reheat in oven at 350°F for 10-12 minutes covered, then 2-4 minutes uncovered; or microwave individual servings for 30-60 seconds., The crisp can be frozen assembled (unbaked) for up to 1 month or baked for up to 2 months; bake from frozen with additional baking time., For gluten-free, use certified gluten-free oats and gluten-free flour., For dairy-free, substitute butter with cold solid coconut oil or firm plant-based butter., Add mix-ins like berries, chopped nuts, or substitute cinnamon with cardamom or ginger for flavor variation.

Nutrition

Find it online: https://sweetovenstories.com/peach-crisp-for-two/