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This delicious and easy single serve Peach Crisp Recipe is your answer to sudden dessert cravings! Perfect for using that lone peach in your fruit basket, this easy recipe delivers a delightfully sweet and satisfying dessert experience.
Explore our other delightful single serve and small batch peach recipes: the fluffy Peach Dutch Baby, buttery Peach Scones, classic Peach Cobbler, and creamy Peaches and Cream Rice Pudding, all perfect for making the most of a single peach.
Why You’ll Love This Peach Crisp Recipe
- Single Serving Size: No more wasting leftover dessert.
- Quick & Easy: With just a handful of ingredients, you can whip this up in no time.
- Versatile: Easily adapt the recipe to suit your dietary preferences.
- Seasonal Freshness: A wonderful way to celebrate the peach season.
- Deliciously Comforting: The perfect blend of sweet, crunchy, and slightly tangy flavors.
What Is A Peach Crisp?
A Peach Crisp is a quintessential American dessert that features fresh, ripe peaches, sweetened and tossed with a hint of spice, then baked under a blanket of crispy, buttery oat topping. It’s like a fruit cobbler’s cousin, only with a less doughy, more crunchy, and toasty topping that gives it its “crisp” name.
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Ingredients
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If you have any ingredients leftover from this individual peach crisp recipe, check out our Leftover Ingredients Recipe Finder.
- Peaches: Use one medium to large fresh peach that is firm to the touch. This should provide approximately one cup of sliced peaches. If fresh peaches are not accessible, canned peaches serve as a suitable alternative, but remember to drain them well before use.
- Sugar: We incorporate a minimal quantity of sugar with the peaches, aiding in the formation of a sauce as the crisp bakes. Sugar is also a key component of the crisp topping. If you prefer a deeper flavor, consider substituting the white sugar in the topping with brown sugar.
- All-purpose flour: This helps to thicken the filling so it’s not too runny. A small amount of flour is also used in the topping.
- Ground ginger: Ginger goes well with peaches.
- Vanilla: Adds a wonderful flavor!
- Oats: For best results use old-fashioned oats. Leftover oats can be used to make Butter Pecan Granola or Oatmeal Cookies!
- Butter: Softened butter is used to make the topping. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation. For a dairy-free peach crisp, replace butter with coconut oil or a vegan butter substitute.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
- Spice Infusion: Add a dash of cinnamon or nutmeg to the peach mixture for a warmer flavor profile.
- Nutty Crunch: Mix chopped almonds, pecans, or walnuts into the oat topping for an extra bite.
- Gluten-Free Peach Crisp: Opt for certified gluten-free oats if you’re following a gluten-free diet and use gluten-free 1:1 flour.
- Berry Peach Crisp Substitute half the peaches with berries for a mixed-fruit experience.
How to Pick the Perfect Peach
- Choose peaches that are slightly soft and free from bruises.
- Gently press or squeeze near the top of the peach. If it just starts to give, it’s ripe and ready to eat.
- A great peach will have a deep yellow or orange background color that is partially or fully covered by a deep red blush.
- Choose medium to large peaches.
- Try to purchase tree-ripened peaches. When peaches ripen on the tree, they are sweeter.
How to Cut a Peach for a Peach Crisp
- Hold the peach and use a sharp paring knife to cut it in half lengthwise.
- Twist the halves to separate them. If the peach comes apart easily, it’s a freestone peach. If you need to cut the pit away, it’s a clingstone peach.
- Slice the peach halves into wedges, and then cut the wedges into smaller cubes.
How To Make A Peach Crisp For One
These step-by-step photos and instructions help you visualize how to make a individual peach crisp. See the recipe box below for ingredient amounts and full recipe instructions.
- Make the filling: Mix together the diced peaches, sugar, flour, ginger, and vanilla in a small bowl.
Note: Whether or not to peel the peach is entirely up to you. I actually like leaving the peel on – it contains fiber and antioxidants. Some people prefer to peel the peach. It’s really a matter of personal preference.
- Transfer the peaches to a 10-ounce ramekin.
- Make the crisp topping: In a small bowl, stir together flour, oats, and sugar. Cut the butter into small pieces and add them to the bowl. Blend in the butter using a fork and mix until well combined.
- Scatter the topping evenly over the peaches. Place the ramekin on a small rimmed baking sheet.
- Bake in a 350°F (177°C) preheated oven for 30-35 minutes.
Expert Tips
- Use a ripe peach: If you don’t have access to fresh, juicy peaches feel free to use canned. Just make sure you drain them first.
- Use a baking sheet: I recommend placing the baking dish you use on a rimmed baking sheet before baking to help catch any possible spills.
- Experiment with different kinds of fruit: This easy peach crisp recipe is a wonderful recipe to have in your recipe arsenal. You can use this basic recipe with just about any stone fruit; apricots, nectarines, plums, and even cherries.
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Serving Suggestions
Serve this delightful Peach Crisp warm with a dollop of vanilla ice cream or a drizzle of cream. For a dairy-free option, a scoop of coconut milk ice cream pairs wonderfully too.
Frequently Asked Questions
Absolutely, you can substitute peaches with apples, pears, or mixed berries.
I love this peach crisp with oats, but if you don’t have any oats in your pantry or can’t eat them, you can still make this wonderful peach crisp recipe. Follow the directions as written, but for the topping, use this recipe instead:
3 tablespoons brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter, melted
Mix the ingredients together in a small bowl and sprinkle over the peach filling. Bake as directed in the recipe.
Yes, you can prepare the filling and topping separately, store them in the fridge, and assemble before baking.
If your peach crisp is runny, it could be that the fruit used was extra juicy or that it hasn’t cooled enough. Just let the crisp cool a little more and it will thicken.
For this small peach crisp recipe, I use a 10-ounce ramekin. For best results, use a dish of similar size. You can see the dish we use on our Store page.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
Yes! If you’d like to make a peach crisp with two peaches, just double the ingredients in this recipe and use either a 4×6-inch baking dish, a 5×5-inch baking dish, or two 10-ounce ramekins. 
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:
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And there you have it – a single serving peach crisp that’s not only easy to prepare but is customizable to fit your preferences, making this dessert a true joy to create and consume. Enjoy!
If you’ve tried this small peach crisp with oats or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Peach Crisp For One
Equipment
Ingredients
For the filling
- 1 (medium or large) peach rinsed, halved, pitted, and diced
- 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 use brown sugar)
- 2 tablespoons salted butter , softened
Instructions
- Heat oven to 350 degrees F (177 degrees C).
Make the filling
- Mix together the diced peaches, sugar, flour, ginger, and vanilla in a small bowl.
- Transfer the peaches to a 10-ounce ramekin.
Make the topping
- In a small bowl, stir together flour, oats, and sugar. Cut the butter into small pieces and add them to the bowl. Blend in the butter using a fork and mix until well combined.
- Scatter the topping evenly over the peaches. Place the ramekin on a small rimmed baking sheet.
- Bake for 30-35 minutes, until the topping is golden and the fruit is bubbly.
Notes
- Use a ripe peach: If you don’t have access to fresh, juicy peaches feel free to use canned. Just make sure you drain them first.
- Use a baking sheet: I recommend placing the baking dish you use on a rimmed baking sheet before baking to help catch any possible spills.
- Experiment with different kinds of fruit: This easy peach crisp recipe is a wonderful recipe to have in your recipe arsenal. You can use this basic recipe with just about any stone fruit; apricots, nectarines, plums, and even cherries.
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.
I also forgot to ask in my previous comment, since im planning to use this recipe with smaller fruit, what would the 1 peach be equal to? Maybe 1 cup of cherries/nectarines? Ir maybe less then that?
In the recipe notes, we mention that we use one medium to large peach, which equals about 1 cup of chopped fruit. If you’re using smaller fruits like cherries or nectarines, you’ll want to aim for that same 1 cup measurement. This way, the proportions will stay just right for the crisp.
“Experiment with different kinds of fruit: This easy peach crisp recipe is a wonderful recipe to have in your recipe arsenal. You can use this basic recipe with just about any stone fruit; apricots, nectarines, plums, and even cherries.”
Do i put all the spices with, lets say, cherries? Even the ground ginger and vanilla extract? Just wanna make sure if this is a ‘one size fits all’ type of recipe or if there need to be some adjustments. Thanks! ^-^
Since the only spice in the recipe is ground ginger, you can absolutely use it with cherries or any other fruit. The ginger adds a nice warmth that pairs well with most stone fruits. If you’re in the mood to experiment, a pinch of cinnamon or nutmeg would also be lovely with fruits like plums or nectarines. Otherwise, just sticking with the ginger and vanilla works wonderfully.
Joanie, thank you for this Peach Crisp recipe. I had never made a crisp before now and your recipe was so delicious. I followed the recipe as written with no changes. I look forward to making more peach crisps the next time I have ripe peaches.
I’m so glad you enjoyed the Peach Crisp! It’s wonderful to hear that your first attempt was a success. Thanks for sharing your experience, and happy baking next time you have those perfect peaches!
I currently do not have a kitchen (mine is under construction) could you please provide microwave instructions or air fryer please?
Thank you for your comment. I don’t use an air fryer, so I’m not sure how to advise you on that—maybe the manufacturer’s instructions could help. As for the microwave, this recipe wasn’t developed or tested in one, and I typically don’t cook in a microwave, so I wouldn’t be able to provide guidance there either.
Literally perfect, it was exactly what I wanted!! I didn’t need to make a full cobbler, just wanted a little cobbleresque dessert for myself, it could not have been easier!
I had peaches that needed to be eaten and found this recipe. My baking dish was a little larger, so I doubled the peaches, but kept the topping the same. I also added some cinnamon. I just took it out of the oven and it is delicious! Thanks for a great recipe!
I’ve been looking for a good Crisp recipe for a long time. This is it!
Love the addition of vanilla.
I love your website, I’ve made many recipes and I have really enjoyed them all. I just made the peach crisp and it is fantastic! Thank you for all that you do.
Thank you! I’m so happy you are enjoying our recipes.
This is delicious! I used a 5″ square Corning Ware pan, and tweaked the filling for 2 peaches (sliced not diced) and blueberries. The filling with the topping came to the top of the pan making for a nice deep crisp. The peach slices were soft but still had some structure to them when done. It helps to lightly grease the ramekin or pan.
I love this peach crisp recipe! I found that the topping quantity was a lot for the ramekins I have (probably smaller than the ones listed) and so I just prepared two peaches instead of one and spread the peaches and topping into two ramekins. The second time I made them, I added a dash of cinnamon as well.