Peach Crisp For One
This single serving peach crisp is made for one from scratch, with one peach under a buttery oat topping. It's an easy dessert you can make with fresh or canned peaches.
Servings: 1 serving
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
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.
If doubling the recipe to make a peach crisp for two, double the ingredients and bake in two 10-ounce ramekins or a 5x5-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
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