|Nutritional Guidelines (per serving)|
This peach crisp recipe can be made in two individual-size (1-cup) ramekins, but you can use any small baking dish.
It's a great way to use up less-than-perfect fruit and it's easy to make and it bakes quickly. Double, triple or quadruple the ingredient proportions for a larger yield.
- For the Peaches:
- 2 large peaches
- 1 to 2 tablespoons sugar (white)
- 2 teaspoons flour (all-purpose)
- 1/4 teaspoon lemon zest (grated)
- For the Topping:
- 1/4 cup oatmeal (quick cooking)
- 2 tablespoons brown sugar (packed)
- 2 tablespoons flour (all-purpose)
- 1/8 teaspoon cardamom (ground)
- 1/4 teaspoon cinnamon (ground)
- Dash salt
- 2 tablespoons butter (unsalted, plus more for buttering baking dishes)
- Optional: 1 tablespoon almonds (blanched, slivered)
Prepare the Peaches
Heat oven to 350 F.
Peel and slice the peaches, then cut the slices into two or three pieces. You should have about 1 1/2 cups.
Place peach slices in a small bowl and add 1 tablespoon white sugar, 2 teaspoons flour, and 1/4 teaspoon lemon zest. Taste for sweetness and add more sugar if necessary. Toss gently.
Pour into two buttered 1- to 1 1/2-cup ramekins or into a small baking dish that holds about 2 cups.
Make the Topping and Bake
In a small bowl, mix together the oatmeal, brown sugar, 2 tablespoons flour, cardamom, cinnamon, and salt.
With a pastry cutter or a large fork, cut in the butter until the mixture is crumbly. Add the almonds, if using.
Sprinkle the topping evenly over the peaches.
Bake for 20 to 30 minutes, or until the top is lightly browned and the peaches are bubbling. Let cool for 10 to 15 minutes before serving.
Note: Feel free to substitute other fruit—plums or pears work well—or frozen fruit. If you use apples, it works best to sauté them for 10 minutes or so in a little butter before baking; otherwise, the apples don't cook through by the time the topping is baked.