This Peach Crisp is simple and rustic. When baked individually in 6 oz. ramekins, they make a cute presentation. Try mixed berries or apples in place of the peaches.
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!
Peach Crisp (Or Any Fruit Crisp)
For the filling:
For the topping:
Special equipment :
- 6- 6 oz. ramekins, or oven-proof bowls
- Experiment with other fruit combinations, measuring approximately 5 cups.
- Preheat the oven to 350 degrees F.
Make the filling:
- Toss 5 peaches or fruit in a large bowl with lemon zest and lemon juice. Add 3 Tablespoons flour, ¼ cup brown sugar, 2 Tablespoons sugar, ½ teaspoon vanilla, ¼ cup raisins (or blueberries), pinch of salt and stir to combine. Divide the filling evenly between the ramekins.
Make the topping:
- Combine 1 cup flour, ¾ cup rolled oats, ½ cup brown sugar, ½ cup sugar, 1 good pinch cinnamon, dash of nutmeg (if using), 1 ¼ stick cold cut butter, ½ cup almonds, pinch of salt, in a food processor. Pulse until combined. Add 1-2 Tablespoons water, 1 tablespoon at a time until mixture is clumpy but crumbly.
If making in ramekins or individual pots:
- Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down.
- 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.
If making in a 2 ½ quart casserole dish:
- 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.