Kendra's Treats

I had 3 (very) ripe peaches left from my farmer’s market trip. I’m borderline sick of peaches (never again will I buy 1/2 a peck! haha). They were too ripe to eat fresh, but I couldn’t let them go to waste! Most recipes call for more than 2-3 peaches, but individual peach crisps were the perfect solution. This recipe makes 2 individual crisps, but you could easily scale the recipe to your needs. You’ll need one peach for each individual crisp. I love oatmeal in my crisp topping (Who am I kidding…I love any buttery crisp topping!) and this one really does taste like an oatmeal cookie! This recipe is super simple, and you could even use frozen sliced peaches if that’s what you have on hand. I used 6 oz ramekins, but you could easily use different size ramekins or if you don’t have ramekins you could use mason jars, mugs, or any small oven safe dish. At the last minute, I decided to top mine with a scoop of vanilla bean ice cream. I’m sure it would have been delicious either way but how could it not be better with ice cream?? Just saying ;). Enjoy!

{Individual} Oatmeal Cookie Peach Crisps

for the peach filling:
2 large ripe peaches, peeled and sliced
1 tbsp granulated sugar
2 tsp flour

for the topping:
1/4 cup quick–cooking oatmeal
2 tbsp packed brown sugar
2 tbsp all-purpose flour
1/4 tsp cinnamon
dash salt
2 tbsp unsalted butter

1. Preheat oven to 350° F.
2. Place peaches in a small bowl and add 1 tablespoon sugar and 2 teaspoons flour. Toss gently. Pour into two ramekins (mine were 6 oz) or into a small baking dish that holds about 2 cups.
3. For the topping, mix together the oatmeal, brown sugar, flour, and cinnamon. With a pastry cutter or a large fork, cut in the butter until the mixture is crumbly.
4. Sprinkle the topping evenly over the peaches.
5. Bake for 25-30 minutes, or until the top is lightly browned and the peaches are bubbling.
*barely adapted from Cooking for Two