Peach Crisp for Two

Taha Ayad

A small-batch Peach Crisp for Two made with fresh peaches, brown sugar, and a buttery oat crumble topping. Serve warm with vanilla ice cream for an easy summer dessert.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 2 servings

Course: Dessert

Cuisine: American

Calories: 305

Ingredients Method Notes

Ingredients

1 to 2 fresh peaches about 1 cup chopped
3 tablespoons brown sugar
½ teaspoon vanilla extract or almond extract
1 teaspoon cornstarch
3 tablespoons old-fashioned rolled oats
2 tablespoons all-purpose flour
¼ teaspoon ground cinnamon
Pinch of salt
2 tablespoons cold butter cut into small pieces
Vanilla ice cream for serving optional

Method

Preheat the oven to 375°F. Lightly grease two 6- to 8-ounce baking dishes or ramekins.
Combine the chopped peaches, brown sugar, vanilla or almond extract, and cornstarch in a small bowl. Stir until the peaches are evenly coated and the cornstarch is no longer visible.
Divide the peach mixture evenly between the prepared baking dishes.
In another small bowl, combine the oats, flour, cinnamon, and salt. Add the cold butter and mix with a fork or your fingertips until the mixture forms small crumbs and clusters.
Sprinkle the oat topping evenly over the peach filling.
Place the baking dishes on a lined, rimmed baking sheet to catch any bubbling juices.
Bake for 15 to 20 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
Let the crisps cool for 5 to 10 minutes before serving. Serve warm, preferably with vanilla ice cream.

Notes

Use ripe peaches that yield slightly when pressed near the stem.
If using frozen peaches, thaw and drain them before mixing the filling.
For a gluten-free version, use certified gluten-free oats and a gluten-free all-purpose flour blend.
For a vegan version, use plant-based butter made for baking.
Assemble the filling and topping separately if preparing ahead, then combine just before baking.