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Peach Crisp

Special equipment: 6 (6-ounce) ramekins


  • For the filling:

  • 5 large ripe peaches, pitted and cut into chunks

  • 1 lemon, zested and juiced

  • 3 tablespoons all-purpose flour

  • 1/4 cup tightly packed brown sugar

  • 2 tablespoons sugar

  • 1/2 teaspoon vanilla extract

  • 1/2 cup golden raisins

  • Pinch kosher salt

  • For the topping:

  • 1 1/4 cups all-purpose flour

  • 1/2 cup rolled oats

  • 1/2 cup brown sugar

  • 1/2 cup sugar

  • 1 1/4 stick cold unsalted butter, cut into pea sized pieces

  • 1/2 cup sliced almonds

  • Pinch kosher salt

  • 1 to 2 tablespoons cold water


  • 1.

    Preheat the oven to 350 degrees F.

  • For the filling::

  • 1.

    Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins.

  • For the topping::

  • 1.

    Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

  • 2.

    Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.

  • 3.

    Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

  • 4.

    This is great served hot with vanilla ice cream.

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