Go Back

Peach Crisp With Fresh Peaches

Peach crisp with fresh peaches baked in individual ramekins until the oat crumble turns golden and the peach juices bubble up the sides. Brown butter–toasted oat crumble plus cardamom-spiced peaches makes a caramelized, spoonable dessert with a crisp edge in every serving.
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 6 fresh peaches, diced Diced fresh peaches.
  • 2 tbsp brown sugar For filling.
  • 0.5 tsp cardamom For filling.
  • 0.5 tsp ginger For filling.
  • 1 tbsp cornstarch For thickening peach juices.
  • 1 tsp vanilla For filling.
Brown butter oat crumble
  • 0.5 cup browned butter Browned butter for nutty caramel flavor.
  • 1 cup oats Rolled or quick oats for crumble texture.
  • 0.75 cup flour All-purpose flour.
  • 0.5 cup brown sugar For crumble sweetness.
  • 0.5 tsp cinnamon For warmth.
  • 0.25 tsp salt To balance sweetness.
Serve
  • 1 vanilla bean ice cream Serve immediately.

Equipment

  • 6 sheet pan
  • 1 Dutch oven

Method
 

Prep and bake
  1. Preheat oven to 375°F and butter 6 individual ramekins.
  2. In a bowl, toss the diced fresh peaches with brown sugar, cardamom, ginger, cornstarch, and vanilla until evenly coated.
  3. Divide the peach mixture among the buttered ramekins.
  4. Make the brown butter oat crumble by browning the butter, then stir in oats, flour, brown sugar, cinnamon, and salt until the mixture looks evenly crumbly.
  5. Divide the crumble over each ramekin so the tops are fully covered.
  6. Bake for 30–35 minutes at 375°F until the crumble is golden and the peach juices are bubbling up the sides.
  7. Serve the crisp immediately in the ramekins with a scoop of vanilla bean ice cream.

Notes

Pro tip: brown the butter until it smells nutty and turns golden, then use it right away so the crumble stays cohesive. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven for 8–12 minutes to re-crisp the topping. Freezing isn’t recommended because the peach juices can weep after thawing. For a lighter option, use reduced-fat vanilla ice cream to cut calories while keeping the dessert structure intact.