This was supposed to be a recipe for Tiramisu. You see, yesterday was my birthday and on my birthday I choose whatever dessert I want to make and usually try for something I’ve never made before. Without boring you with the details of my day, Tiramisu didn’t get made for my birthday (and will be coming to you shortly). Even though I couldn’t make Tiramisu I had to make SOMETHING special for dessert, so I decided to make a simple fruit crisp. I wasn’t expecting much from this recipe, but this Peach Crisp turned out dreamy-smooth, rustic and heartwarming. The almonds and oats in the crust are the perfect combination with the peaches, and you can also switch out the peach for mixed berries and pecans, or apples and walnuts.

When baked individually in ramekins or pots, look at what a cute presentation it makes. I will tell you how to make it in a casserole dish as well. I didn’t have enough peaches so I added one apple to the recipe. Also, two of the peaches were not very ripe, but when baked with the sugars and other fruits they turned out perfectly moist and sweet.

The fruit alone looks like a special after-dinner treat. Raisins dot the mixture with flavor and texture, and you could also use blueberries for a unique combination!

The crust, made using oats, almonds and cinnamon brings out the creaminess from the fruits and is warm and chewy. Serve with ice cream if you like and enjoy!

5.0 from 1 reviews
Peach Crisp (Or Any Fruit Crisp)
Prep time
Cook time
Total time
This Crisp recipe is kind of like individual quick fruit cobbler. Use any fruit (Berries!) that are in season. This recipe uses almonds in the crust, but you could change it up depending on the fruit with walnuts, macadamias or pecans!
Recipe type: Dessert
Serves: 6
  • For the filling:
  • 5 large ripe peaches, pitted and cut into chunks (I used 4 peaches and 1 apple)
  • 1 lemon, zested and juiced
  • 3 tablespoons all-purpose flour
  • ¼ cup tightly packed brown sugar
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
  • ¼ cup raisins or blueberries
  • Pinch kosher salt
  • For the topping:
  • 1 cups all-purpose flour
  • ¾ cup rolled oats (Not quick cooking)
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 good pinch cinnamon, to your taste
  • 1 dash nutmeg (optional)
  • 1¼ stick cold unsalted butter, cut into pea sized pieces
  • ½ cup sliced almonds
  • Pinch kosher salt
  • 1 to 2 tablespoons cold water
  • Special equipment: 6 (6-ounce) ramekins or oven-proof bowls
  • Cook's note: Experiment with other fruit combinations, measuring approximately 5 cups.
  1. Preheat the oven to 350 degrees F.
  2. For the filling:
  3. Toss the peaches or fruit in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins.
  4. For the topping:
  5. Combine all of the ingredients in a food processor except the water. Pulse until combined. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.
  6. If making in ramekins or individual pots:
  7. Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down.
  8. Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, until the filling is hot and bubbly and the topping, brown and crispy.
  9. If making in a 2½ quart casserole dish:
  10. Butter or spray a medium casserole dish. Pour fruit into dish and crumble crust over the top. Bake in 350 degree F oven for 45-50 minutes, until top is golden brown.

Slightly adapted from Food Network.

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