Mini Peach Crisp

I’m savoring the last bits of summer with fresh peaches from the local orchard. Their peaches have been amazing this year – super sweet and juicy. I picked up one last quart before it all that’s available are apples. These crisps are delicious with a gooey filling and the perfect topping….plus they’re individual sized. No feeling guilty for eating an entire one!

They are simple and easy to make. First you make the filling in a bowl, add it to the ramekins and then use the same bowl to make the topping. Perfect!

2 cups fresh, sliced peaches

1/2 cup + 3 Tbsp sugar

2 Tbsp cornstarch

4 Tbsp unsalted butter. melted

3/4 cup flour

1/4 cup brown sugar

1/4 tsp cinnamon

dash of salt

Preheat your oven to 350 degrees. Lightly spray four ramekins or mason jars with non-stick cooking spray. Set aside.

In a medium bowl, mix together the sliced peaches, 1/2 cup sugar and cornstarch. Divide the mixture between the four ramekins. In the same bowl, mix together the flour, brown sugar, three tablespoons of sugar, cinnamon and salt. Stir the melted butter in with a fork until a crumbled mixture forms.

Divide the crumb mixture between the four ramekins and place on a small baking sheet. Bake for 30 to 35 minutes or until the top starts to turn golden brown and the mixture is bubbling. Allow to cool for 15 minutes before serving. If desired, top with a dollop of whipped cream and sprinkle cinnamon over the top.

Source: Lolly Jane

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