This post may contain affiliate links. Please read our disclosure policy.
This individual 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.
Try more single serving and small batch peach recipes: our 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 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
Ingredients
RELATED: 40 Easy Recipes For College Students
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.
- 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.
- 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.
- Assemble the Crisp: 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.
- Add the Topping: Evenly scatter the topping over the peaches. Place the ramekin on a small rimmed baking sheet.
- 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.
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.
RELATED: The Best Cookie Recipes For One
Frequently Asked Questions
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.
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.
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!
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 use brown sugar)
- 2 tablespoons salted butter -softened
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.
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.
Absolutely delicious. I used frozen peaches since it’s off season, and it was fine. I love these tiny recipes!
Made this with our delicious fresh peaches from Utah. It was wonderful. I have lived for a time in Georgia and I have to say Utah’s Peaches are much better. Juicier and sweeter. Georgia peaches are good but Utah peaches have the juice running down your chin. I love that I can make this for just one person. How about some recipes for two. We are empty nesters. Thanks and I will be trying more of your recipes
Hi Sharon, I’m so glad you enjoyed the peach crisp. Almost all of our recipes can successfully be doubled to serve two. You might even find that some of our “single serving” recipes are enough for two people, especially if a salad, soup, or a side dish is served along with it.
Really easy and delicious! Added blueberries because we had some leftover from breakfast.
Thank you for the wonderful recipes.
Very easy and delicious. I had a few blueberries left so threw those in there with the peach. Great recipe!
Can you use unsalted butter and if so will it change anything
Unsalted butter is fine to use.
I tried it and we love it! I use olive oil instead of butter and almond flour to make it GF and I added crushed walnuts to the toppings ingredients. I’ve made it several times in the last few days. One time I did a mix of cherries and peaches because I needed to use them up. It’s my go to dessert now! Thank you so much for a fantastic recipe!!!
Can you use canned or frozen peaches if fresh are out of season? How much do you use?
Yes, use about 1 cup of sliced peaches. Fresh, canned, or frozen and thawed will work.
I’m totally bummed. I used coconut flour instead of flour and all the other ingredients the same. Baked and followed instruction. I took it out of the oven and there was no crispy And moist mix. The whole dish was a totally dry mix. What did I do wrong? My peaches were ripe sooo I thought the juices would work but the whole thing bombed. It lacked moisture cause it was al try. I could use it to sprinkle on ice cream I guess.
Sonia, the ingredients listed in the recipe are the ingredients that have been tested and work. Your peach crisp did not turn out well because you used coconut flour instead of all purpose flour as called for in the recipe. Coconut flour is not a good substitute in this recipe and when you use coconut flour in any recipe adjustments to the other ingredients need to be made.
Can you use a bowl?
Hi Katie, you can use any oven safe bowl or dish to bake the crisp. Enjoy!
Made this last night and I will definitely make again. It would probably be good with apple, too. I don’t like things overly sweet, so I halved the sugar in both the filling and topping and it was still plenty sweet. Next time I plan to try allspice rather than ginger. Instead of mixing the melted butter with the topping, I put the dry topping on the peaches and then placed thin slices of butter over the top. Worked perfectly and I only used about 1 – 1 1/2 T butter that way.
I’m so happy you enjoyed the crisp, Leslie. Thanks so much for your feedback!
Tried this tonight and it was delicious. Didn’t have ginger so I used cinnamon and nutmeg. I also added a little chopped pecan in the topping. Next time I’ll add a splash of orange juice for the fruit filling to make it a tad bit juicier bc I was using frozen peaches. Recipe is perfectly sweet.
I’m so glad you enjoyed the recipe. Thank you for your feedback.