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This single serving peach crisp is made with one peach and topped with a buttery oat topping. Baked until golden and bubbly, it’s a simple dessert with the perfect balance of sweet, juicy fruit and a crisp, crunchy topping.

a small peach crisp next to two fresh peaches.

Try more single serving and small batch peach recipes: a fluffy Peach Dutch Baby, buttery Peach Scones, classic Peach Cobbler, or creamy Peach Rice Pudding—all great ways to use just one peach!

Why You’ll Love This Recipe

  • Quick & Easy: Made with a handful of ingredients and ready in no time.
  • Versatile: Use fresh or canned peaches and adjust the sweetness to your taste.
  • Easily Doubles: Make one crisp or double it to make a peach crisp for two.
  • Deliciously Comforting: Juicy peaches with a buttery oat topping in every bite.
a spoonful of peach crisp next to the bowl.

A peach crisp is a classic dessert made with peaches, lightly sweetened and spiced, then baked under a buttery oat topping until golden and crisp. It’s like a fruit cobbler’s crunchier cousin, with a toasty topping instead of a soft, doughy layer. I love how simple it is to make—just a few ingredients and you’ve got a warm, comforting dessert that’s perfect on its own or with a scoop of vanilla ice cream or whipped cream.

RELATED: 15 Easy Dessert Recipes For One

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Ingredients

peach crisp ingredients on a kitchen counter.

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If you have leftover ingredients from this single serve peach crisp recipe, check out our Leftover Ingredients Recipe Finder to find ways to use them.

  • Peach: One medium to large peach (about 1 cup chopped). It should be slightly soft and have a deep yellow or orange base color. Slice in half and twist to separate. If the pit doesn’t come out easily, cut around it.
  • Sugar: Sweetens the filling and crisp topping. Swap white sugar for brown in the topping for deeper flavor.
  • All-purpose flour: Thickens the filling and adds texture to the topping.
  • Ground ginger: Complements the peaches.
  • Vanilla: Adds depth and warmth.
  • Oats: Use old-fashioned oats for the best texture. Leftover oats can be used in Butter Pecan Granola or Oatmeal Cookies.
  • Butter: Softened butter binds the topping. It should be cool to the touch but soft enough to leave an indentation when pressed.

Recipe Variations

Customize your crisp with these simple tweaks:

  • Add Spices: Add a pinch of cinnamon or nutmeg for extra warmth.
  • Nut Topping: Stir chopped pecans, almonds, or walnuts into the oat topping for crunch.
  • Gluten-Free Option: Use certified gluten-free oats and a 1:1 gluten-free flour blend.
  • Mix in Berries: Swap half the peaches for berries.

How To Make A Peach Crisp

These step-by-step photos and instructions help you visualize how to make an individual peach crisp. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Make the Filling: In a small bowl, mix the chopped peach, sugar, flour, ginger, and vanilla. Peeling the peach is optional—I like to leave the skin on, but it’s a personal choice.
diced peaches and sugar in a mixing bowl.
  1. Assemble the Crisp: Transfer the peaches to a 10-ounce ramekin.
an unbaked peach crisp in a small ramekin.
  1. Make the Topping: In a small bowl, mix flour, oats, and sugar. Cut the butter into small pieces and blend it in with a fork until the mixture is well combined.
flour, oats, sugar and butter in a small mixing bowl.
  1. Add the Topping: Evenly scatter the topping over the peaches. Place the ramekin on a small rimmed baking sheet.
crisp topping over a small peach crisp.
  1. Bake: Place in a 350°F (177°C) oven and bake for 30-35 minutes until the topping is golden and the peaches are bubbly.
a small peach crisp in a white baking dish on a baking sheet.

Oat-Free Peach Crisp Option

If you don’t have oats or prefer a topping without them, use this simple alternative:

  • 3 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons melted butter

Mix the ingredients in a small bowl and sprinkle over the peach filling. Bake as directed.

Expert Tips

  • Choose a ripe peach: Look for one that’s slightly soft with a deep yellow or orange base. If using canned, drain well.
  • Adjust sweetness: If your peach is extra sweet, you can slightly reduce the sugar in the filling.
  • Use a baking sheet: Place the ramekin on a rimmed baking sheet to catch any possible spills.
  • Let it cool slightly before serving: The filling thickens as it cools, so wait a few minutes before serving.
a small peach crisp next to a bushel of peaches.

RELATED: The Best Cookie Recipes For One

Frequently Asked Questions

How do I store leftovers?

This recipe is designed for one serving, but if you have leftovers, cover and refrigerate for up to two days. Reheat in the oven or microwave.

Can I double this recipe?

Absolutely! Just double the ingredients and bake in two 10-ounce ramekins, a 4×6-inch baking dish, or a 5×5-inch baking dish.
a peach crisp made with two peaches on a baking sheet

Why is my crisp topping not crunchy?

If it’s too soft, it may need more time in the oven. Bake until golden brown and crisp.

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:

RELATED: Single Serving Comfort Food Recipes

If you’ve tried this 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!


Cooking For One Made Easy
Because you’re worth it

Peach Crisp For One

5 from 44 votes
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 1 serving
This single serving peach crisp is made with one peach and topped with a buttery oat topping. Baked until golden and bubbly, it’s an easy, delicious dessert that can be made with fresh or canned peaches.

Ingredients 
 

For the Filling

  • 1 (medium or large) peach -pitted and chopped
  • 1 tablespoon sugar
  • 1 teaspoon all-purpose flour
  • 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
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Instructions 

  • Heat oven to 350 degrees F (177 degrees C).

Make the Filling

  • In a small bowl, mix the chopped peach, sugar, flour, ginger, and vanilla.
  • Transfer the peaches to a 10-ounce ramekin.

Make the Topping

  • In a small bowl, mix flour, oats, and sugar. Cut the butter into small pieces and blend it in with a fork until the mixture is well combined.
  • Evenly scatter the topping over the peaches. Place the ramekin on a small rimmed baking sheet.
  • Bake for 30-35 minutes until the topping is golden and the peaches are bubbly.

Notes

    • Choose a ripe peach: Look for one that’s slightly soft with a deep yellow or orange base. If using canned, drain well.
    • Adjust sweetness: If your peach is extra sweet, you can slightly reduce the sugar in the filling.
    • Use a baking sheet: Place the ramekin on a rimmed baking sheet to catch any possible spills.
    • Let it cool slightly before serving: The filling thickens as it cools, so wait a few minutes before serving.
 
 
If doubling the recipe to make a peach crisp for two, double the ingredients and bake in two 10-ounce ramekins or a 5×5-inch baking dish.

Nutrition

Serving: 1serving, Calories: 523kcal, Carbohydrates: 82g, Protein: 5g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 60mg, Sodium: 182mg, Potassium: 384mg, Fiber: 2g, Sugar: 49g, Vitamin A: 703IU, Vitamin C: 0.04mg, Calcium: 20mg, Iron: 2mg

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.

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Welcome!

Iโ€™m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, Iโ€™m passionate about making cooking for one simple and enjoyable. So glad youโ€™re here!

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5 from 44 votes (15 ratings without comment)

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56 Comments

  1. Nina says:

    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?

    1. Joanie Zisk says:

      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, youโ€™ll want to aim for that same 1 cup measurement. This way, the proportions will stay just right for the crisp.

  2. Nina says:

    “Experiment with different kinds of fruit:ย 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! ^-^

    1. Joanie Zisk says:

      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 youโ€™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.

  3. Kathy S says:

    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.

    1. Joanie Zisk says:

      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!

      1. Jill Pankau says:

        I currently do not have a kitchen (mine is under construction) could you please provide microwave instructions or air fryer please?

      2. Joanie Zisk says:

        Thank you for your comment. I donโ€™t use an air fryer, so Iโ€™m not sure how to advise you on thatโ€”maybe the manufacturerโ€™s instructions could help. As for the microwave, this recipe wasnโ€™t developed or tested in one, and I typically donโ€™t cook in a microwave, so I wouldnโ€™t be able to provide guidance there either.

    2. Angel says:

      Literally perfect, it was exactly what I wanted!! I didnโ€™t need to make a full cobbler, just wanted a little cobbleresque dessert for myself, it could not have been easier!

  4. Judy G says:

    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!

  5. Karen says:

    Iโ€™ve been looking for a good Crisp recipe for a long time. This is it!
    Love the addition of vanilla.

  6. Robert Hopper says:

    I love your website, Iโ€™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.

    1. Joanie Zisk says:

      Thank you! I’m so happy you are enjoying our recipes.

  7. Sadie says:

    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.

  8. Melanie says:

    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.