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Classic Peach Crisp

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a classic peach crisp made for individual ramekins

Ingredients

Scale
  • Filling
  • 3 ripe peaches, peeled, pitted, and sliced (approx. 3 cups)
  • 1 1/2 tablespoons quick tapioca
  • 2 tablespoons sugar
  • 1 tablespoon balsamic vinegar
  • Topping
  • 1/3 cup flour
  • 1/3 cup quick oats
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 6 tablespoons butter, diced

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine the sliced peaches, quick tapioca, sugar, and balsamic vinegar. Stir well to combine and set aside.
  3. 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.
  4. In individual ramekins, divide up the peach mixture. Top with the crumble. You can freeze these at this point for later baking.
  5. Bake at 350 degrees for 35-45 minutes or until filling begins to bubble and the topping is golden brown.
  6. Remove from oven, let cool slightly until warm. Top with vanilla ice cream while still warm and enjoy!

Notes

  • 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.

Find it online: https://prairiecalifornian.com/classic-peach-crisp/