Peach Crisp

January 21, 2014

One of my favorite desserts is fruit crisp or cobbler. Both are desserts made with fruit and have some sort of a topping. The crisp has a combination of flour, sugar, oatmeal and butter and a cobbler has a sweetened biscuit like topping. You can use any fruit you like too, that's the beauty of it, seasonal fruits are best to use, but if you have a hankering for something specific, there's always frozen or canned varieties. Warm and delicious peaches topped with crunchy oatmeal clusters and a scoop of vanilla bean ice cream, really hit the spot.

I was in the mood for peaches, and peaches aren't lookin' so good this time of year, so I chose canned peaches in their own juice. They look beautiful. I'm not gonna lie, I'm not the best baker, my sister is the Master Baker, I try my best, but there's no comparing to her amazing creations.  I like sticking to simple! So fruit crisp it is. This is a great make ahead dessert for a dinner party too, you can prepare it to the point of baking and just pop it in the oven 30 minutes before your ready to serve it.

There are so many reasons to like this dessert, another one is it has minimal ingredients. Some canned varieties come in light syrup or in its own juices. I don't like the syrup, so I just get the natural juices. Drain peaches and toss in a bowl with about a teaspoon of Pumpkin Pie Blend

Sprinkle in about a tablespoon of cornstarch and stir until completely dissolved and peaches are coated well. The cornstarch will mix with the natural juices from the peaches when cooking and create its own thick syrup. Since we're using canned peaches, there's no need for sugar. If you were using fresh peaches, then a little sugar might be needed to bring out the natural sugars in the fruit.

There are a few different ways to serve a fruit crisp. You can put the whole thing in a large baking dish and just serve by the spoonful, its a little more rustic that way, and great when your having a large number of people. Or you can use individual ramekins, like I did here. I was having a small dinner party and I thought these would be cute to use since there were only 4 of us. The 3 ounce ramekins were just the perfect serving size after the rich dinner we had. Spoon even amounts of the peaches into the ramekins.

Now for the topping, which is my favorite part. On any recipe that calls for a streusel or crumbly topping like this, I always make more then the recipe says. I like topping. This is a simple crumble topping that is great on muffins as well. Start with a 1/4 cup of all purpose flour. I know my picture is showing a 1/3 measuring cup, but its not full, I just hate dirtying all those cups!

Add to it, 1/3 cup of brown sugar.

And a full 1/3 cup of rolled oats or oatmeal. You can also use the instant oatmeal packets. Add a pinch of salt to the mix too.

Now for the good part....butter! Add about 4 tablespoons of cold butter and cut into mixture until the butter chunks are the size of peas.

It should look like this.

Top each ramekin with butter mixture, cover and keep in refrigerator until ready to bake.

This was such a perfect dessert to make for my little dinner party. I made it earlier in the day, kept them in the fridge until I served dinner and as we sat down to eat, I popped them in the oven for 30 minutes and by the time we were done eating, the dessert was ready too!




Prep Time: 10 Minutes  Cook Time: 30 Minutes Difficulty: Easy Servings: 4


  • 2 - 14 ounce cans peaches, sliced
  • 1 teaspoon SplenDishes Pumpkin Pie Blend
  • 1 tablespoon cornstarch
  • 1/4 cup all purpose flour
  • 1/3 cup brown sugar
  • 1/3 cup oatmeal
  • pinch of salt
  • 4 tablespoons cold butter


Drain peaches and toss in a mixing bowl with Pumpkin Pie Blend and cornstarch. Spoon even portions into 3 ounce ramekins.

In another mixing bowl, combine flour, brown sugar, oatmeal and salt. Cut cold butter into flour mixture until it resembles the size of peas.

Top each ramekin with butter mixture.

Cover and refrigerate until ready to bake.

Bake in a 350 degree(f) oven for 30 minutes.



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