Easy Peasy Single Serving Peach Crisp

BY REID QUIGGINS

Nothing says summer in the Northwest quite like juicy peaches picked right off the tree — and what better way to use them than in a peach crisp? 

Sometimes the craving for such a delicious dessert (or breakfast, no one is judging) strikes and you don’t have the energy to whip up a large crisp. Enter the mini individual-sized crisp made in a ramekin, the perfect dish for one to indulge in or two to share. This sweet and crunchy peach crisp only takes five minutes of prep time, so you can soak up that summer feeling with minimal effort and dishes.

After patiently waiting for it to bake, you’ll be left with the cutest dessert with an ooey gooey inside and crunchy top that is perfect on its own and even better with vanilla ice cream on a warm summer night.

Filling

1 peach, rinsed and cut into medium slices

1 tablespoon honey or sugar

1 teaspoon all-purpose flour (almond flour works if GF)

⅛ teaspoon cinnamon

¼ teaspoon pure vanilla extract

Instructions

Preheat oven to 350 degrees F (180 degrees C).

In a small bowl, mix peach slices, honey, flour, cinnamon and vanilla extract. Transfer to a 10oz ramekin.

In a small bowl, use a fork to whisk flour, oats, honey and melted butter into a homogenous mixture.

Scoop topping evenly across the peaches in the ramekin. Bake in the middle of the oven for 25-35 minutes until the top is golden brown and the fruit juice bubbles up the side.

Topping

3 tablespoons all-purpose flour (almond flour works great if GF)

3 tablespoons rolled oats

1 tablespoon honey or sugar

2 tablespoon unsalted butter, melted

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