It’s peach season here in West Michigan, and our family LOVES peaches!
We’ve been eating them fresh on yogurt, on ice cream, in pie, in salsa, with chicken, and even on flatbread (recipes linked at the end of the post.)
This year, we purchased our peaches from a local orchard, although in the past, we’ve gotten them shipped from the Washington State Stone Fruit Growers in Yakima, Washington (close to where Dave grew up)!
Believe it or not, our kids aren’t big peach crisp fans (I know, it’s crazy) so I usually wait to make this dessert until we have company over as I prefer to eat it fresh from the oven (it’s not nearly as good after it sits overnight.)
However, we aren’t having much company these days…
Can you relate?
Instead of waiting for company to come or “forcing” our kids to eat a dessert they don’t care for, I decided to make a little bitty batch of peach crisp in my baby-size cast iron skillet.
A little at-home date night treat for Dave and me. 🥰
It was SOOOOOO good!
This easy recipe is perfect for you and a special someone… just enough for a taste, but not so much that you over-indulge or eat way too much.
Of course, if you’re baking for a crowd, you can definitely double, triple, or quadruple my recipe. Or, better yet, use this recipe for peach almond crisp instead.
Either way, peach season is short, so make sure you grab yourself a few peaches and enjoy them before summer is over.
Peach Crisp for 2
This easy recipe is perfect for you and a special someone... just enough for a taste, but not so much that you over-indulge or eat way too much.
Ingredients
- 3 firm but ripe peaches; peeled and sliced
- cinnamon to sprinkle over peaches
- TOPPING:
- 4 T. oats
- 3 T. flour
- 2 T. brown sugar
- 1/4 t. cinnamon
- 2 T. chopped pecans (optional)
- 2 T. cold butter
Instructions
Preheat oven to 350ºF.
Grease a small baking dish or small cast iron skillet and fill with peaches.
Sprinkle cinnamon over peaches and set aside.
In a small bowl, mix oats, flour, brown sugar, and 1/4 t. cinnamon.
"Cut in" butter with your fingers until the mixture is crumbly.
Sprinkle oat mixture over peaches.
Bake in preheated oven for 30 minutes (or until topping is crunchy).
Serve immediately with ice cream and/or whipped cream with another sprinkle of cinnamon!
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Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 344Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 31mgSodium 95mgCarbohydrates 46gFiber 5gSugar 26gProtein 5g
Nutritional information is approximate and does not account for additional ingredients or added toppings.
This yummy treat only took a few minutes to throw together, and the combination of warm peach crisp, cold (melty) ice cream, crunchy oat topping, and lots of cinnamon was just fantastic.
Thanks to our surplus of peaches, we’ll enjoy this late-night treat at least once more before peach season is over!
A few more simple peach recipes
- Blueberry Peach Pie
- Peach Almond Crisp (a full-size crisp recipe)
- Peach Cherry Salsa (recipe at the end of that post)
- Canned peaches
- Fruit salad with peaches (and peach pie filling)
- Peach Basil Flatbread (just made this last week… yum!)
- Balsamic Peach Chicken Skillet (sounds strange, but very tasty)
- Peach Caramel Blondie Cheesecake (I haven’t actually made this yet, but it looks SO amazing I had to share!)
Visit my virtual recipe box for more simple, delicious, family-friendly recipes!
Jennifer Miller says
This was sooo easy! I made it for myself one night last week. Whipped it up around 9p and enjoyed it at 10p!! Thank you so much for that simple treat!! Always love your blog, by the way! Been reading for the past 6 years! And it may sound silly, but there are many times I preface something with, “Well Andrea Dekker said…” My family knows you as “my wanna-be friend from Michigan”…. I guess really, I’m the “wanna-be friend” 🙂 But anyway – thanks for everything!
Andrea says
oh yay — I’m thrilled! It is really such an easy recipe!
Also, thanks so much for your words of encouragement and your long-time readership — WOW!
I’m sure if you lived in West Michigan we could meet sometime and “catch up”!
Jenny says
For some strange reason this year, I’ve had trouble getting the pits out of every peach I’ve bought! I know there are freestone peaches and cling peaches, but the store doesn’t know and I can’t tell by looking or anything. The store just calls them white peaches, red peaches… it just becomes a frustrating mess trying to prepare them. Andrea, or someone else- any ideas?
Andrea says
oh my — that’s SOOOOO frustrating! I’ve had that before. Last year, in fact, I had about 20 peaches in a row that were super clingy. Now this year, every pit has slid out so nicely (hopefully I didn’t just jinx myself!)
I have no great tips for you except to just cut around the pit instead of trying to pull it out. I don’t know how to tell what type of peach they are just by looking.
Joy says
Wow! I must try this today!
Andrea says
do it!
Linda Brinks says
Andrea,
Did you use Gilbert’s Orchard. Thinking of ordering if it isn’t too late.
Linda
Andrea says
hmmmm… good question! I’m actually not sure what orchard they came from, they just came from Yakima Washington via the Washington State Stone Fruit association 🙂
Sher Wetzel says
I just made a peach pie this weekend with peaches from Hood River Oregon (we are lucky enough to live close enough to buy direct from the orchards!!)
Peach Pie is my absolute favorite PIE!!!
We have also been eating them in everything, yogurt parfaits with peaches granola and raspberries. Peaches in crepes for breakfast. Fruit salad with peaches, bananas, strawberries and whip cream on top!
YUMMY!!
Andrea says
yum!!!!
Olga says
That looks very delicious! Will surely try it.
You should consider moving to Washington, Andrea. Definitely, we have lots of things to love about our State.❤
Andrea says
Dave’s entire family moved here — we won’t be moving back any time soon 🙂
Chris says
Kids don’t want any ? – more for Mom and Dad! LOL It looks very, very good!
Andrea says
I know — our kids didn’t get our sweet tooth. They like candy and cookies, but not many “desserts”.
Cathy E says
I live in western Washington and can’t wait to make this! We’ve just been here a few years and haven’t had Yakima peaches-now I’m going to 🙂 being from western NY (good apples!) I always go for apples here (amazing flavor and so many more varieties). Time to branch out.
Andrea says
oh good — enjoy those peaches!
Annette Silveira says
Fresh peaches are my favorite fruit. I wait for them all year!
sherry says
Do you use the White whole wheat flour as you would regular white flour?
Andrea says
haha — I KNEW someone would comment on this!
I only had a little bit of this white whole wheat left and wanted to use it up so I could toss the bag! But yes, I do often use white whole wheat flour in place of regular all purpose flour. The color of the baked goods will still be slightly darker and the taste of breads or pancakes will be slightly different, but nothing like the drastic change in color/taste using regular whole wheat flour.
It’s a good compromise for our family right now 🙂
Michelle says
Have you experimented with hard white wheat? I prefer it to the hard red wheat for the less ‘whole wheat grains’ taste.
Andrea says
yes, I use white wheat almost exclusively — either hard or soft. I use hard white wheat for my yeast breads and soft white wheat for everything else.