Peach Crisp (Or Any Fruit Crisp)
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!
Prep Time25 minutes mins
Cook Time25 minutes mins
Total Time50 minutes mins
Servings: 6
Calories: 448kcal
Author: Good Dinner Mom
Special equipment :
- 6- 6 oz. ramekins, or oven-proof bowls
Cooks Note:
- Experiment with other fruit combinations, measuring approximately 5 cups.
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:
Calories: 448kcal | Carbohydrates: 92g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 26mg | Potassium: 374mg | Fiber: 6g | Sugar: 60g | Vitamin A: 422IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 3mg