Mini Peach Crisps

It’s peach season here in Colorado and my brother brought home a big bag of peaches that needed to be eaten. My favorite way to eat  peaches is cobbler, but I didn’t want to make a huge pan, so this recipe was a match made in heaven. The filling looked just like a can filling after baking, but a thousand times better due to the fresh peaches. All in all I will definitely be making these again.

For the Fruit:

  • 2 cups fresh peaches, peeled and sliced
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch

For the Topping:

  • 4 tablespoons butter, melted
  • 3/4 cup flour
  • 1/4 cup brown sugar
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon cinnamon

Preheat the oven to 350. Mix together the peaches, sugar and cornstarch in a medium size bowl. Divide the filling between 4 ramekins that have been sprayed with cooking spray. In the same bowl, combine the flour, sugars and cinnamon. Mix in the melted butter with a fork, the mixture will not be completely wet, more sandy in texture, but should still be able to clump together. Sprinkle the topping over the fruit, making sure to leave some bigger clumps. (I then sprinkled the tops with cinnamon sugar, but that’s completely optional) Place the ramekins on a baking sheet and bake for 30-35 minutes, then take out of the oven and rest for 15 minutes. Serve with ice cream or whipped topping.