Go Back
Print

Mini Peach Crisps

Made with fresh, juicy peaches and a buttery, crunchy topping, these Mini Peach Crisps are the perfect summer dinner party dessert!

Course Dessert
Cuisine American
Keyword easy summer dessert
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings 4 peach crisps

Ingredients

Filling:

  • 6 semi-ripe peaches peeled and sliced into ½ inch wedges
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt

Topping:

  • ½ cup all-purpose flour
  • ½ cup old-fashioned oats not quick cooking
  • ¼ cup brown sugar
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¾ cup 1.5 sticks unsalted butter, cold
  • ½ cup chopped pecans

Optional Topping:

  • Vanilla Ice Cream or Whipped Cream

Instructions

  1. Preheat your oven to 350 degrees F. Lightly spray 4 standard ramekins with cooking spray or grease lightly with butter.
  2. Combine sliced peaches and ¼ cup white sugar in a bowl. Let sit for 30-45 minutes, stirring periodically.

  3. Meanwhile, to make the topping, combine flour, oats, brown sugar, sugar, salt, and cinnamon in a large bowl and whisk to combine. Use a pastry cutter or fork to cut the cold butter into the dry ingredients until the mixture is crumbly and well combined. Add pecans and stir to combine. Set aside.

  4. Drain juice from macerated peaches using a colander. Transfer peaches back to the bowl, and add lemon juice, cornstarch, cinnamon, brown sugar, and salt. Gently stir to combine.
  5. Add peach mixture to prepared ramekins and evenly sprinkle prepared topping on top.
  6. Place ramekins on a baking sheet and bake for 25-35 minutes or until nicely browned and filling starts to bubble around the edges (tent the crisp with foil if it begins to brown too quickly).
  7. Remove from oven and let cool for 15 minutes before serving. Serve while warm and top with vanilla ice cream or whipped cream.

Recipe Notes

Best served warm out of the oven. Tightly wrap with plastic wrap once cooled and store in refrigerator. Reheat in the oven at 325 degrees F for 10-15 minutes.