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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.
It was so good that I made another one the very next day!
I just finished one. This is definitely a keeper.
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.