Peach Crisp
My darling friend Anne, who says she can’t cook, always manages to send me the most delightful recipes that she has indeed cooked and usually with a creative twist. This recipe for a Peach Crisp for One or Twenty comes at a perfect time. Just today a group of friends were bemoaning the lack of recipes for one or two people. They were fussing about whole pot roasts and recipes for casseroles and desserts that are hard to cut in half and just make too much food to deal with. I understand. Leftovers are great but tend to get boring by the 3rdand 4thtime they hit the table. Not everything freezes, plus a freezer full of half eaten casseroles doesn’t have the appeal of something new and fresh. A cake or pie made for a special occasion just isn’t as charming a few days later. Here you have the perfect solution – for dessert at least!
While beautiful peaches are at all the fruit and vegetable stands, pick up one or two and make this simple peach crisp. My friend Anne made this recipe for a Sunday breakfast as a special treat. (She did point out that it contains oats!) She immediately sent me this recipe from an old friend plus suggestions for “doctoring it up.” Of course, I couldn’t wait to give it a try.
The very fact that it can be baked in little mason jars is too precious to pass up even though a ramekin is perfectly acceptable. These directions are for one serving, but really for the math challenged like me it should be easy to adapt for your guests. The nuts and cranberries are a fun addition. Other options are substituting maple syrup for some of the brown sugar and ginger for the cinnamon. It’s all about personal preference, especially if you are making it for one. That one could be you and you deserve it. Make soon and enjoy!
Peach Crisp for One or Twenty
Ingredients (for one)
Filling
1 small ripe peach, diced
1 Tbsp brown sugar (or maple syrup)
1 tsp flour
Pinch of salt
Optional: 1 Tbsp each chopped walnuts and chopped cranberries
Topping
2 tsp flour
2 Tbsp rolled oats
1 Tbsp brown sugar
Pinch of cinnamon (or ginger)
1 Tbsp melted butter (recipe called for 2 but I think 1 worked well)
Directions
Preheat oven to 350 degrees.
Mix all ingredients for the filling in a small bowl.
Fill a half pint mason jar or a ramekin with the filling.
In another small bowl (or the one you just used if you want to avoid washing more dishes), combine all of the ingredients for the topping and stir to evenly combine.
Sprinkle the topping over the peaches and place jars or ramekins on a baking sheet.
Bake for 20 to 25 minutes until bubbly and golden brown.
Let cool for 10 to 15 minutes before serving.
Top with ice cream or whipped cream if desired.
