This small-batch peach crisp is just the thing for a quick summer dessert. Perfectly portioned for two and packed with juicy peaches and buttery oat topping!

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.
Tips for Success
- No fresh peaches? You can use frozen sliced peaches. Just thaw and pat dry before using.
- Small batch baking tools. Ramekins, mini skillets (4.5 to 5 inches), or small oven-safe bowls in the 6- to 8-ounce range are perfect for individual servings. Prefer to keep it simple? You can also bake the full recipe in a single 10- to 12-ounce baking dish instead. Just keep an eye on the bake time. It may need a few extra minutes to get bubbly all the way through.
- Don’t over-bake. Once the topping is golden and you see the filling bubbling around the edges, it’s ready.
- Scaling up? This recipe doubles easily if you want to serve more. Just use a small baking dish and extend the bake time slightly.
- Want to prep ahead? You can assemble the crisp up to a few hours in advance. Cover and refrigerate, then bake just before serving.
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.
More Ways to Enjoy Peaches
Peach Crisp for Two
Ingredients
For the filling:
- 1 cup chopped peeled peaches, about 1 & 1/2 to 2 medium peaches
- 1 tablespoon (12 g) light or dark brown sugar
- 1/2 teaspoon vanilla or almond extract
- 1 teaspoon cornstarch
For the topping:
- 3 tablespoons (19 g) old-fashioned rolled oats
- 2 tablespoons (15 g) all-purpose flour
- 2 tablespoons (25 g) light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- pinch salt
- 2 tablespoons (28 g) unsalted butter, cold and cut into cubes
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Instructions
To make the filling:
- Preheat oven to 375°F (190°C).
- Combine the peaches, brown sugar, extract, and cornstarch.
- Divide the mixture between two 6- to 8-ounce capacity baking dishes.
To make the topping:
- Combine the oats, flour, cinnamon, and salt. Add the butter and mix with a fork or your fingers until the mixture forms crumbs.
- Sprinkle the topping mixture over the filling. Place the baking dishes on a lined, rimmed baking sheet to catch any potential spills.
- Bake 15 to 20 minutes, or until the topping is browned and the filling is bubbly.
- Serve warm, preferably with ice cream!
Notes
- Baking dish options: Use two 6- to 8-ounce ramekins, mini skillets (4.5 to 5 inches), or other oven-safe dishes. You can also bake the full recipe in a single 10- to 12-ounce dish. Just add a few minutes to the baking time as needed.
- Frozen peaches: If using frozen peaches, thaw and pat dry before using to avoid excess moisture.
- Make ahead: You can assemble the crisp up to a few hours in advance. Cover and refrigerate, then bake when ready.
- Optional topping: Sprinkle with cinnamon sugar before baking for a little extra sweetness and crunch. Learn how to make it here.
Originally published as peach crumble for two. Updated for clarity, as this recipe is technically a crisp!
22 Comments on “Peach Crisp for Two”
I love peach crumble! Looks so delicious and comforting. Such a great dessert with some ice cream on top ♥
Is there supposed to be sugar in the topping?
Oops! Yes, I’ve updated the recipe to add the sugar. Thank you, Gloria!
Jennifer, I made this numerous times this summer and it was delicious 😋. I was going to switch to apples. Have you made it with apples?
Thanks, Marge! It should work just fine with apples. Enjoy!
Works well with pears too banging
Yay! We bought 150 pounds of freshly picked Georgia peaches this summer. Absolutely divine. We have been on a jam making binge, coming up with with every variation of peach jam imaginable. (My personal fav is chocolate peach). Yum! But we haven’t found the time to bake yet, so this recipe hits the nail on the head, and shall be served at dinner tonight, perhaps with a little sweet dark cherry sauce to gild the lille. Thank you!
That’s a lot of peaches! Enjoy, Susan!
Can smell and taste this terrific recipe right through the screen. Gonna make this tonite and add toasted and chopped Texas pecans to gild the lily.
This is so yummy! I have made it numerous times! My mom had it and then went home and made it the next day. We love it. The only thing I do wish is that there was a “multiply button.” Some recipes give you the measurements for how much you want to make… 2 servings is just not enough!
I’m glad you enjoyed it, Hannah!
Made these last night and they were SO good. Even my hard to please husband really liked them! That is saying something! Definitely making these again and again!
Thank you!
That’s great to hear, Kathleen!
I made this tonight with some of our own fresh peaches and it is delicious! Added a scoop of vanilla ice cream. Definitely making it again. Thanks! 🍑
Yes, ice cream is a must! So glad you enjoyed it!
I don’t have any oats. Can I substitute the oats for 3 TB more flour? Thanks
Hi, Laurel. That should work. If needed, you can add a bit more butter to make a crumbly mixture.
This was delicious! I made it with a combo of peaches and plums!
I’m so glad you enjoyed it, Holly! I love the addition of plums!
Was yummy without ice cream!!!
I’m glad you liked it!
Can you list nutritional information?