The other night, I looked in my fridge and saw a sorry state. I had 4 peaches that were approaching the end. I couldn’t let that happen—they’re summer peaches! So I did what any girl confronted with peaches would do—I put them into a quick peach crisp.
This recipe is super simple—I literally put it together in 5 minutes. It can be done with any fruit which makes this a very versatile dessert.
Ingredients
- 4 peaches, chopped/sliced
- 1 cup rolled oats
- 1/4 cup light brown sugar
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 4 tablespoons butter
Method
Preheat oven to 350 degrees.
Chop or slice the peaches. Mine were not freestone so I had to work around the pit. The cut up peaches do not have to be uniform in size.
In a bowl, mix together the oats, brown sugar, ginger and cinnamon.
Cut the butter into small squares and work that into the oat mixture with your fingers.
Put about 2 of the chopped peaches into each ramekin and top with half of the crisp mixture. {Here I’m thinking a tiny drizzle of honey on top would have been a great idea, but I didn’t think of it then!}
Pop these in the oven for 45 minutes.
Serve warm with or without ice cream.
A perfect summer night treat. The peaches were tender and sweet and the crisp clumped up just the way I like it.
Is it wrong to eat the leftovers for breakfast with yogurt? I don’t think so.
If you’d like less crisp on top, simply half the ingredients. {But then I might think you’re crazy.}
Enjoy!
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