Made with fresh, juicy peaches and a buttery, crunchy topping, these Mini Peach Crisps are the perfect summer dinner party dessert!
It’s been a hot minute since I’ve been around here, but I’m back and bringing you one of my very favorite recipes (more on that in a second)! I decided to give myself a little time off to relax and enjoy summer, and the past few weeks have been full of celebrations and mini vacations. Nick and I celebrated our one year anniversary with a staycation at the Belmont Hotel, I got to celebrate my best friend’s little girl turning two, and this past weekend, my mom, sister, nieces and I met in Waco for a little girl time!
It was so fun to be together for the weekend. It was full of shopping, good food, and lots of laughs. And of course the highlight of our trip was Magnolia Market and Bakery!
I can’t believe how fast this summer has gone! While I’m bummed it’s fading fast, I’m pretty excited that it is PEACH SEASON! There is nothing better than baked sweet and juicy peaches under a buttery, crispy topping!
Fruit desserts typically aren’t my favorite, but these mini peach crisps are definitely at the top of my list! And to make them even MORE wonderful, they are easy to make and perfect for a summer dinner party. To make things even easier, check out this video on how to peel peaches!
If you are lucky enough to have a local farmers market (search for one in your area here!), you should absolutely stop by to grab peaches for this recipe. Tip for picking out perfect peaches: you want them to be almost soft and give a little when you gently squeeze them. And don’t forget to grab some veggies to balance out your dessert. 🙂
What are you doing to enjoy the last few weeks of summer?!
Mini Peach Crisps
Made with fresh, juicy peaches and a buttery, crunchy topping, these Mini Peach Crisps are the perfect summer dinner party dessert!
Ingredients
Filling:
- 6 semi-ripe peaches peeled and sliced into ½ inch wedges
- ¼ cup white sugar
- ¼ cup brown sugar
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Topping:
- ½ cup all-purpose flour
- ½ cup old-fashioned oats not quick cooking
- ¼ cup brown sugar
- ¼ cup sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup 1.5 sticks unsalted butter, cold
- ½ cup chopped pecans
Optional Topping:
- Vanilla Ice Cream or Whipped Cream
Instructions
-
Preheat your oven to 350 degrees F. Lightly spray 4 standard ramekins with cooking spray or grease lightly with butter.
-
Combine sliced peaches and ¼ cup white sugar in a bowl. Let sit for 30-45 minutes, stirring periodically.
-
Meanwhile, to make the topping, combine flour, oats, brown sugar, sugar, salt, and cinnamon in a large bowl and whisk to combine. Use a pastry cutter or fork to cut the cold butter into the dry ingredients until the mixture is crumbly and well combined. Add pecans and stir to combine. Set aside.
-
Drain juice from macerated peaches using a colander. Transfer peaches back to the bowl, and add lemon juice, cornstarch, cinnamon, brown sugar, and salt. Gently stir to combine.
-
Add peach mixture to prepared ramekins and evenly sprinkle prepared topping on top.
-
Place ramekins on a baking sheet and bake for 25-35 minutes or until nicely browned and filling starts to bubble around the edges (tent the crisp with foil if it begins to brown too quickly).
-
Remove from oven and let cool for 15 minutes before serving. Serve while warm and top with vanilla ice cream or whipped cream.
Recipe Notes
Best served warm out of the oven. Tightly wrap with plastic wrap once cooled and store in refrigerator. Reheat in the oven at 325 degrees F for 10-15 minutes.
Comments