Peach Crisp for Two

When you’re craving something sweet and summery but don’t want a full pan of dessert, this peach crisp for two is the answer. Made with fresh peaches and a simple brown sugar oat topping, it’s easy to put together and bakes up beautifully in small ramekins or baking dishes. Add a scoop of ice cream on top, and you’ve got a cozy, fruit-filled treat that feels a little special without being fussy.

If you’re looking to make a full-size version, try my classic peach crisp. It’s a longtime reader favorite and perfect for summer gatherings.

Why You’ll Love This Small Batch Peach Crisp

• Made for sharing (or not!). This recipe makes just enough for two generous servings.
• Easy summer dessert. No need to make a pie crust or chill any dough.
• Big flavor, small batch. Fresh peaches, warm spices, and a crisp topping bring all the flavor of a classic crisp in a scaled-down version.
• Bake it your way. Use ramekins, mini skillets, or small tart pans, whatever you have on hand.

Key Ingredients

You’ll find the full list in the recipe card, but here are the stars of the show:

• Peaches – Fresh, ripe peaches give this crisp its juicy, summery flavor. You’ll need about 1 cup, chopped.
• Brown sugar – Adds sweetness and a hint of caramel flavor to both the filling and topping.
• Cornstarch – Helps thicken the peach juices as the crisp bakes.
• Old-fashioned oats – These give the topping its classic texture and help it brown nicely.
• Butter – Cold, cubed butter creates those irresistible crumbly bits in the topping.
• Cinnamon + a pinch of salt – A little spice and contrast round everything out.

How to Make Small Batch Peach Crisp

Mix the filling. Stir together chopped, peeled peaches with brown sugar, cornstarch, and a splash of extract. The sugar draws out the fruit’s juices, while cornstarch thickens them into a syrupy consistency as it bakes. Almond extract adds a subtle twist, but vanilla works just as well.

Choose your baking dishes. Ramekins, mini skillets, or small oven-safe bowls in the 6- to 8-ounce range are perfect. Using individual portions helps the fruit bake evenly and gives you that crispy golden topping.

Make the topping. The oat topping comes together quickly with just a fork or your fingers. Cold butter is key. It melts during baking and creates those buttery crumbles. The oats and a pinch of cinnamon give it that classic crisp texture and flavor.

Assemble and bake. Sprinkle the topping generously over the peach filling. Place the ramekins on a lined baking sheet in case of bubbling over. Bake just until the topping is golden brown and the fruit is bubbling. That’s how you know it’s ready.

Serve and enjoy. Let the crisps cool for 5 to 10 minutes before serving. The filling thickens a bit more as it rests, and the topping stays crisp. A scoop of vanilla ice cream is pretty much non-negotiable.

Variations to Try

• Add a handful of berries like raspberries or blueberries for a mixed-fruit crisp.
• Use cardamom or ginger instead of cinnamon for a different flavor profile.
• Stir some chopped nuts into the topping for extra crunch. Pecans and almonds work well.

Serving Suggestions

This crisp is best served warm, straight from the oven. Top each with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a little something extra, sprinkle on some toasted sliced almonds or drizzle with caramel sauce. If you like a little extra sweetness and texture, sprinkle a bit of cinnamon sugar on top before baking. You can make your own in seconds! See how here.

A Just-Right Summer Treat

This peach crisp for two is the kind of dessert that feels special without any fuss. Whether you’re making a casual weeknight treat or ending a summer dinner on a sweet note, it’s an easy way to celebrate peach season. Bake it in ramekins or a small dish, top it with a scoop of ice cream, and enjoy every warm, gooey bite.