Peaches are everywhere this time of year, not to anyone’s dismay. Peaches are fabulous on their own as a juicy afternoon snack, as long as you don’t mind the juice running down your arm or getting all over your face. When peaches are overflowing and you want to use them in a dish, there are few things better than this incredibly juicy and fresh peach crisp.
The crisps are baked in ramekins which makes it easy to serve individual desserts, or, if you’re a peach crisp lover who doesn’t like to share, you can store a couple and have an individually sized crisp for each day. It’s so good we really can’t blame you for not sharing.
If you want to make this as a single-serving dessert for one, quarter the recipe and use a single ramekin. You can also save the kitchen from extra heat by using a toaster oven instead of a big oven; it’s a great way to get dessert started while the main course is occupying your oven. I’ve done this for a dinner party, which made for more time with friends and less time in the kitchen.
- 2 pounds peaches, pitted, peeled and sliced
- 1 cup packed light brown sugar
- 2/3 cup all-purpose flour
- 2/3 cup old fashioned oats
- 1/2 cup butter
- 1 ½ teaspoon grated ginger, divided
- Preheat oven to 350°F.
- Spray 4 (9-ounces each) baking dishes with cooking spray.
- In medium bowl, stir peaches and 1 teaspoon ginger. Divide between baking dishes.
- In food processor bowl, add brown sugar, flour, oats, butter and remaining ginger. Pulse until crumbs form. Sprinkle crumbs over dish.
- Bake 25 to 30 minutes or until peaches are tender and crumbs are golden brown.
- Serve warm with vanilla ice cream. This recipe can be baked in a 8X8-inch baking dish. Follow the recipe and bake 25 to 30 minutes until peaches are tender and crumbs are golden brown.