Summer has officially come to an end and while I love fall, I am not ready to let summer go yet. I am still soaking up every last ray of sunshine and every last dish coming out of my kitchen that screams summer. I made BLTs the other night and I also had a box of peaches that was just calling to be made into crisps!
If there is hands down one fruit I could eat every day for the rest of my life, it would be peaches. There is nothing better than a runs down your hands juicy ripe peach. And peach cobbler or crisp is probably one of my favorite things on this Earth. I usually make a crisp in a larger pan and for just the hubs and myself, we typically don’t get it all eaten before it is mushy or goes bad. So I got creative and decided to cut my standard recipe down to fit two to three 9 oz. ramekins and bake them individually. Each ramekin is perfectly sized to share or if you’re feeling indulgent, eat to yourself. The hubs and I shared one of these on our anniversary, I know, so romantic. I don’t know about y’alls house but it is true love when you share your dessert with your spouse!
I used fresh peaches for this recipe, but you could use canned or frozen, thawed peaches as well. This crumble topping is my FAVORITE to use on ANY crisp I make, I use it with apples, berries, and even pears whenever I am feeling like a fruit crisp. Top with vanilla ice cream that melts over down into the crisp, it’s pretty much heaven on Earth!
- 3 ripe peaches, peeled, pitted, and sliced (approx. 3 cups)
- 1 1/2 tablespoons quick tapioca
- 2 tablespoons sugar
- 1 tablespoon balsamic vinegar
- 1/3 cup flour
- 1/3 cup quick oats
- 1/4 cup sugar
- 1/4 cup brown sugar
- 6 tablespoons butter, diced
- Preheat oven to 350 degrees.
- In a medium bowl, combine the sliced peaches, quick tapioca, sugar, and balsamic vinegar. Stir well to combine and set aside.
- In a large bowl, combine flour, quick oats, sugar, and brown sugar. Stir to combine. Add diced butter and cut butter in with a pastry cutter, two forks, or your hands until the mixture forms little pea sized balls of dough.
- In individual ramekins, divide up the peach mixture. Top with the crumble. You can freeze these at this point for later baking.
- Bake at 350 degrees for 35-45 minutes or until filling begins to bubble and the topping is golden brown.
- Remove from oven, let cool slightly until warm. Top with vanilla ice cream while still warm and enjoy!
- Depending on what size ramekins you use, you could yield a different number. This recipe makes three 9 oz. ramekins.
- This crisp could be made using apples, berries, or pears too with the same topping.
- Crisps can be made and frozen unbaked for later use.