Get the Recipe:
Peach Crisp for Two
This small-batch peach crisp is just right for two! Fresh peaches and a simple oat topping come together in a quick, cozy dessert that’s perfect for summer.
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.
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