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This single serving peach crisp is made with one peach and a buttery oat topping. It bakes up golden and bubbly in about 30 minutes.
Featured Comment
“I’ve been looking for a good crisp recipe for a long time. This is it!”
– Karen
Quick Look
- Prep time: 5 minutes
- Cook time: 30 minutes
- Total time: 35 minutes
- Equipment: 10-ounce ramekin
- Cook method: Oven
- Servings: 1
- Difficulty: Easy
- Flavor profile: Sweet baked peach with warm ginger and a buttery oat topping.
This individual peach crisp is made with one peach and baked in a single ramekin, giving you a from-scratch dessert sized for one.
Why I Love This Single Serving Peach Crisp
When I have one ripe peach on the counter, this mini peach crisp is what I make with it. I bake it in a single 10-ounce ramekin under a buttery oat topping, and instead of the cinnamon most crisps lean on, I reach for a little ground ginger. The ginger gives the sweet peach a warm, bright note.
The 10-ounce size holds one chopped peach and the topping without spilling over. I cut softened butter into the flour and oats so the topping bakes up into crisp, golden clusters. Everything is made from scratch with real ingredients, so the fruit stays the star.
I eat it warm, right from the ramekin, when the peach is soft and the oat topping is still crisp. Sometimes I add a spoonful of homemade whipped cream or a scoop of vanilla ice cream.
Want more individual peach desserts? Try my peach cobbler for one, peach Dutch baby for one, or small batch peach scones.
Ingredient Notes
Here’s what goes into this recipe, and why each ingredient matters. If you have anything left over, our Leftover Ingredients Recipe Finder will help you use it up.
Peach: The star of the dish. Use one medium to large peach, about a cup chopped. Tossing the fruit with a teaspoon of flour helps thicken the juices as the crisp bakes, giving the filling a soft, syrupy texture. Fresh or canned peaches both work well. If using canned peaches, drain them well for the best texture.
Ground ginger: Ground ginger gives this peach crisp its warm flavor. Just 1/8 teaspoon is enough to brighten the sweet peach without overpowering it. If you prefer a more classic peach crisp flavor, use the same amount of cinnamon.
Vanilla extract: A quarter teaspoon rounds out the filling and deepens the peach flavor.
All-purpose flour: This does two different jobs. In the filling, a teaspoon thickens the peach juices. In the topping, it helps the oats, sugar, and butter come together into crisp, golden clusters.
Old-fashioned oats: These give the topping its crunch. Use leftover oats in small batch butter pecan granola or small batch oatmeal cookies.
Butter: Use softened salted butter. Cutting it into the flour, oats, and sugar with a fork creates the crumbly pieces that bake into a crisp topping. The salt in the butter also balances the sweetness.
Sugar: Sweetens the filling and helps the peach juices cook into a light syrup. Use white sugar or brown sugar in the topping. Brown sugar adds a deeper flavor with a hint of molasses.
Recipe Variations
A few easy swaps can change the flavor, texture, or serving size of this peach crisp.
Make a peach crumble for one: For a crumble-style topping, skip the oats. Mix 3 tablespoons brown sugar, 2 tablespoons all-purpose flour, and 2 tablespoons melted butter, then sprinkle it over the peach and bake as directed.
Add warm spices: Stir a pinch of cinnamon or nutmeg into the filling for a more classic flavor.
Add nuts: Mix 2 tablespoons of chopped pecans, almonds, or walnuts into the oat topping for extra crunch.
Mix in berries: Replace half of the peach with blueberries or raspberries.
Make a gluten-free peach crisp: Use certified gluten-free oats and a 1:1 gluten-free flour blend.
Make a peach crisp for two: Double the recipe and divide it between two 10-ounce ramekins, or bake it in a 5×5-inch dish.
How To Make A Peach Crisp For One
These photos and instructions show how to make an individual peach crisp from start to finish. See the recipe card below for ingredient amounts and full instructions.
- Make the filling: Heat the oven to 350°F. In a small bowl, stir together the chopped peach, sugar, flour, ginger, and vanilla until the peach pieces are evenly coated. Peeling the peach is optional. I usually leave the skin on, but you can remove it if you prefer a smoother filling.
- Fill the ramekin: Spoon the peach mixture into a 10-ounce ramekin.
- Make the topping: In a separate bowl, stir together the flour, oats, and sugar. Cut the softened butter into small pieces and work it into the dry ingredients with a fork until the mixture forms moist, crumbly pieces.
- Add the topping: Scatter the topping evenly over the peach, then set the ramekin on a small rimmed baking sheet.
- Bake: Bake for 30 to 35 minutes, until the topping is golden and the peach filling is bubbling around the edges. Let the crisp cool for a few minutes before serving so the filling can thicken slightly.
Expert Tips
Use a 10-ounce ramekin: This recipe is built and tested for a 10-ounce ramekin, which holds one peach and the topping in the right proportion. The dish size is what keeps it a true single serving, so stick with a ramekin this size.
Choose a ripe peach: Look for one that’s slightly soft with a deep yellow or orange base. Overripe peaches turn mushy as they bake, so pass on any that feel mushy or have soft bruised spots.
Drain canned peaches well: Fresh peaches are my first choice, but canned peaches work when drained well. Too much liquid makes the filling watery.
Keep the topping crumbly: Work the softened butter into the flour, oats, and sugar until the mixture forms moist crumbs. Those pieces bake into crisp, golden clusters.
Use old-fashioned oats: Old-fashioned rolled oats give the topping better texture than quick oats because they hold their shape as they bake.
Bake until you see bubbling: The crisp is ready when the topping is golden and the peach filling bubbles around the edges. That bubbling shows the fruit juices have thickened.
Let it cool briefly: Give the peach crisp a few minutes to cool before eating. The filling thickens slightly as it rests, and the topping stays crisp.
Troubleshooting
If your peach crisp isn’t turning out quite right, here’s how to fix the most common problems, like a soft topping, a runny filling, or a top that browns too fast.
Why is my peach crisp topping not crunchy?
A soft topping almost always means it needs more time in the oven. The topping crisps as the butter sets and the oats toast, so if it’s still soft, keep baking until the top is golden and firm. Working the butter into moist crumbs rather than a paste before baking also helps it crisp.
Why is my peach crisp filling runny?
A runny filling comes from too much liquid or too little baking time. Overripe peaches and undrained canned peaches release extra juice, and the flour needs heat to thicken it. Drain canned peaches well, toss the fruit with the flour, and bake until the filling bubbles around the edges, which is the sign the juices have set.
Why is my peach crisp browning too fast?
If the topping browns before the fruit is soft, the oven is likely running hot. Loosely tent the ramekin with foil and keep baking until the peach bubbles underneath. Moving the ramekin to a lower oven rack also slows the browning so the fruit has time to soften.
Frequently Asked Questions
The difference is the topping. A peach crisp has a crumbly oat topping that bakes up crunchy, while a peach cobbler has a soft, biscuit- or cake-like topping. Both bake sweetened fruit underneath with no bottom crust.
Yes. Thaw and drain frozen peaches first, then use about 1 cup of chopped peaches, the same amount as one medium to large fresh peach.
Yes. Assemble it up to a day ahead, cover it, and refrigerate it unbaked, then bake it fresh so the topping stays crisp. You can also freeze the topping on its own for up to 3 months.
Cover and refrigerate leftover peach crisp for up to 2 days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you make this peach crisp, please leave a star rating and a comment below to let me know how it turned out. And if you snap a photo, tag us on Instagram at (@onedishkitchen). I love seeing what you bake.
RELATED: The Best Cookie Recipes For One
Peach Crisp For One
Equipment
Ingredients
For the filling
- 1 (medium or large) peach – pitted and chopped
- 1 tablespoon sugar
- 1 teaspoon all-purpose flour
- ⅛ teaspoon ground ginger
- ¼ teaspoon vanilla extract
For the topping
- 3 tablespoons all-purpose flour
- 3 tablespoon old fashioned oats
- 2 tablespoons sugar or brown sugar
- 2 tablespoons salted butter – softened to room temperature
Instructions
- Heat oven to 350 degrees F (177 degrees C).
For the filling
- In a small bowl, stir together the chopped peach, 1 tablespoon sugar, 1 teaspoon flour, the ginger, and the vanilla until the peach is coated.
- Spoon the peach mixture into a 10-ounce ramekin.
For the topping
- In a separate bowl, stir together 3 tablespoons flour, the oats, and 2 tablespoons sugar.
- Cut in the softened butter with a fork until the mixture forms small crumbs.
- Scatter the topping evenly over the peach, then set the ramekin on a rimmed baking sheet.
- Bake for 30 to 35 minutes, until the topping is golden and the filling bubbles around the edges.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Easy and delicious!
Thank you! I’m so happy you enjoyed the peach crisp.
Delicious, I will definitely be doubling this recipe next time
I’m so happy you enjoyed it!
Delicious! I used only one bowl to make it……after mixing peaches with flour and spices I poured them into baking dish and then re-used the mixing bowl to make the topping. For the topping I used a packet of instant oatmeal (date/walnut/raisin) with the butter and flour. Very yummy and hit the spot on a cold and damp night.
Love getting ideas here on how to have great meals without tons of leftovers. You provide good ideas and with the amounts of ingredients you give you’ve made it easy to eat well and tasty and within budget. Thanks for all you do!
Thank you! I’m so happy you are enjoying the recipes.
I used a Turbinado Brown Sugar in the topping mixture. I loved the extra crunch it provided.
My ramekins were just a tad bigger with a depth of a good 2″, even though still 4″ wide. Added perhaps an extra 1/2 peach or more along with a couple of sliced apricots. Was delicious!
I should only have eaten half but 🙂 managed to make the whole thing disappear.
Joanie, I’ve said this before and I’ll say it again… THANK YOU for your recipes reducing them to single (or double) servings. I’m sure they’ve saved, not just me, but many, a frustrating time trying to adjust quantities! THANKS!!
I love hearing how you made the recipe your own with the delicious additions – your dessert sounds wonderful. I’m so glad you enjoyed it, and thank you for your kind words about the recipes. It makes me happy to know they’ve been helpful for you.
I added a pinch of salt to the peach part and added cinnamon to both the peach and the topping – this definitely needed both. Otherwise very good!!
I buy my peaches from the Peach Truck every year and I just had to make this recipe. It was so delicious with some vanilla bean ice cream. I love all your recipes so far!!
Thank you so much! I’m so glad you enjoyed the peach crisp.
OMG! This was so good I’m glad I only made one serving!! I inhaled it! I did exchange the ginger for cinnamon since I don’t like ginger but otherwise I made it per the directions.
Do you drain canned peaches for this recipe?
Yes, canned and drained peaches work great.