Peach Crisps

peach crisps topped with ice cream

This new city is starting to feel more like home. At first, every noticeable difference served as a startling reminder that I am not home, but I’m starting to accept the gray squirrels, with their skinny tails, and the brown dirt as the new normal. And the hills! There are hills here, but those are still a novelty. I worry I’ll forget to pull the emergency brake when I park my car, and go back later to discover that my car is not where I left it.

individual peach crisps

The weather has been beautiful since I got here, sunny and warm but not terribly hot. I boycotted the oven for the entire month of July in Oklahoma, but I took advantage of Missouri’s temperate weather last weekend by baking these pretty peach (and plum) crisps. You can’t go wrong with warm peaches and cream, especially when a crispy, maple-yogurt oat topping is involved. It’s simple summer comfort food at its finest.

peach and plum crisps

I willingly concede that peaches are perfectly sweet and juicy in their ripe, raw state, but this is a fun alternative that takes about thirty minutes from start to finish. The idea behind my individual pear and apple crisps last fall came from Joy the Baker’s peach cobbler for one, and I couldn’t resist circling back to her original concept now that it’s peach season.

These individual peach crisps are different from traditional crisps in that they aren’t a gooey mess of fruit chunks underneath a crispy topping, but an actual peach half, held into its original shape by the skin. That means you don’t even have to peel the peaches! They really couldn’t be easier to make, so I think you should make some as soon as possible, like maybe tonight?

Peach Crisps Recipe

Peach Crisps
5.0 from 2 reviews
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
Sweet summer treats ready in 30 minutes! These peach crisps are made by simply topping peach halves with delicious yogurt-oat topping. Top with a scoop of vanilla ice cream for dessert or Greek yogurt for breakfast!
  • 4 ripe yellow peaches*
  • Scant ½ cup rolled oats
  • Scant ½ cup white whole wheat flour or regular whole wheat flour
  • ¼ cup turbinado (raw) sugar, plus more for sprinkling on top
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ⅛ teaspoon nutmeg
  • pinch of salt
  • 2 tablespoons and 2 teaspoons melted butter
  • 2 tablespoons plain or vanilla Greek yogurt
  • 2 teaspoons real maple syrup
  1. Preheat oven to 400 degrees and grease a 13 by 9-inch baking pan (or pan(s) of equivalent size).
  2. Cut the peaches in half, remove the pits and use a spoon to scoop out the red bits in the center.
  3. In a medium bowl, combine the remaining ingredients. Use a big spoon to mix it well.
  4. Scoop about two tablespoons of dough onto each peach half and use your hands to smush it into a mound. Sprinkle a little more raw sugar on top.
  5. Bake for 20 to 25 minutes, until the tops are golden. Top with ice cream or Greek yogurt and serve warm.
  • Recipe adapted from 101 Cookbooks' plum and peach crisp recipe and Joy the Baker's peach cobbler for one.
  • *You'll see that I tried several kinds of stone fruit when I developed the recipe: yellow peaches, white peaches and red plums. I liked the yellow peaches the best. My plums may have been a little under ripe, as they seemed to need a sweeter topping to counteract the tartness. They were still very good, though!
  • I used store-bought ice cream made by local Shatto Milk Company, but if you want to go the homemade route, try my light vanilla bean ice cream. And if you haven't gotten your fill of peaches this summer, you'll probably want to make my blackberry peach galette (warning: that one is more time- and labor-intensive than the crisps), or go for frozen peaches with my peach raspberry sorbet.


    • says

      An entire baked crisp would be dangerous indeed, I’d probably take a fork to it and eat the whole thing by myself! Oh, the perils of single girl life.

  1. says

    These are so cute! I baked a peach pie with crisp topping this week, and it was even better than my all-time favorite Dutch Apple Pie. I’ll keep these peach crisps in mind for when I don’t have the energy to go all out on a pie.

    • says

      Confession: I never have the energy for pie! Plus, it’d be dangerous for me to have a whole pie in my apartment, I might eat it all! By the way, Jess, I’ll be in your area around the first of September. I’d love to meet you!

    • says

      Thanks, Cassie! The Shatto ice cream container design is so cute, I couldn’t resist including it in the shots. I’ll have to try chocolate once I polish off this pint!

  2. says

    I always feel like I’m ready to suffocate with dread when I make a baking pan’s worth of cobbler or crisp, with all one of me in the apartment–thank you for sharing this lifesaver! My waistline says thank you, too.

  3. says

    Brown dirt and hills? What a change, huh? I’m so glad you’re settling into your new town. This dessert looks like a lovely way to celebrate the last few weeks of summer.

      • says

        It doesn’t sound silly at all! I’m an Oklahoma girl, too. I definitely miss the red dirt, even down to the way it smells. If I’m driving somewhere hilly, I get slightly nervous that I can’t see everything in front of me for miles and miles. It’s just home, you know?

        • says

          It is home. I get weirded out when I’m so surrounded by trees and hills that I can’t get my bearings, like in North Carolina. My driver’s license expires at the end of the year and I don’t want to give up my Oklahoma license! Seems wrong to have any other.

  4. says

    There’s a bag full of peaches on my counter just waiting for me to make them into these adorable little crisps – you know I’m doing this!

  5. says

    Kathryne, I’m glad you are settling in and getting used to the new surrounds. And your crisps look awesome! I have been making the old-school kind a couple times a week with all the delicious summer fruit. But your individual cuties are so simple and clever – love it!

  6. says

    I always feel that fruit crisps/ crumbles, all in that category remind us of home. True comfort food and hopefully these made you feel more settled and not the opposite! They look wonderful!

  7. says

    This is a GREAT idea! Recently I’ve come to do a slightly similar (but less creative) version of this by simply cutting up a peach and eating it with ice cream and a bit of granola on top. I’ve found that it satisfies that craving for a fruit crisp pretty well considering, but I definitely want to try this.

    I don’t comment often, but I love your blog!

    • says

      Hey, that sounds like a great idea! I’ve been meaning to try making granola, too. Thank you for commenting, Laura, and I’m glad you enjoy my blog!

  8. says

    I’m glad I’m not the only one who obsessed over the differences in squirrels! Try moving to Paris, where you’re overrun by aggressive pigeons.. talk about culture shock. You’ll yearn for any ole squirrel.

    This is such a delightful and simple recipe! Very clever.

    • says

      Haha! I spent a semester in Bordeaux, so I can relate to moving to France. I actually live near a little river, and there are tons of ducks and geese over there. My dog wants to eat them all!

  9. says

    Such a great idea! I love when you can make single serving sizes of delicious treats….it reminds me of a recipe I make where I put pizza ingredients into a portobello mushroom cap. All the taste but much less commitment!

    • says

      Pizza mushroom caps sound great! I love single servings of treats, too. I cannot be trusted with a full-sized dessert in the house. :)

  10. Kathryn says

    These are brilliant! Can’t wait to make them soon. And I’m so glad you’re settling in….I’ve lived in several states over the last 10 years, so I relate to your pain – and your excitement! :-)

  11. Claire says

    These look so tasty! Welcome to KC! Hope you’ve made it down to the river market for all the fresh produce! Not much longer left! Overland Park has a great market too. But a bit of a trek when you’re in the city.

  12. says

    wow! the photos for these are really lovely! the recipe sounds delicious as well, I do have some peaches sitting at home, maybe I will give this a go this weekend :)

  13. says

    We’re so happy to have you in the KC Metro and I’m excited to meet you hopefully soon.
    I may make these for an outdoor concert I’m hosting next weekend (you are invited if you want to come and meet some new people… we’d love to have you :) )

  14. says

    I am constantly up to my elbows in peaches this summer. While I agree with you that a peach eaten straight-up is perfect in its own way, I can never let them alone and always want to tinker with new desserts. And sigh, that little puddle of pink juice is tugging at my heart-strings.

  15. Natalie says

    I am OBSESSED with these!!! I just made them tonight and i am crazy about them. SO yummy. thanks for the tutorial! :)

  16. says

    Haha, I’m the exact opposite! Used to the hills of San Francisco, NY feels so flat in comparison. This dessert, by the way, could not be easier.

  17. says

    My husband brought home 5 lbs of fresh peaches yesterday from a local peach farm and he’s dying for peaches and cream. These look even better, totally making them for an afternoon treat for Smudge. And I’m stoked you’re liking the new city!!! Can’t wait to see and hear more. But the big question is: How does Cookie like those squirrels?

    • says

      Cookie wants to eat all the squirrels, of course! She’s also pretty interested in the geese along the river… they’re lucky she hates getting into water!

  18. says

    I wanted to find a good wine pairing with this dish – I struggled but after a few taste tests, landed on a sweet Semillon, demi-sec (sweet) Champagne, or a Moscato d’Asti. Simply awesome.

  19. says

    Hi Kate! OMG I used to make these as a teenager and was obsessed with them! I had forgotten about this delicious recipe, now I have to find some peaches immediately!! Hope you’re well :-)

  20. Annie says

    These were delicious! I bought peaches from the farmers market on Sunday – which were grown in Palisade Colorado! They are the best! My family loved them and my teenage boy claimed the two leftover for breakfast!
    We had this dessert after a wonderful dinner of your Egg Enchiladas! Boy were those awesome! Glad I made extra sauce! Used Spelt tortillas which held up beautifully and put a little Monterey Jack cheese on the top. Was worth the time in the kitchen!

  21. Isabelle says

    I made these last night. I used honey instead of syrup. These are AMAZING. So easy, no mess to make them, and most importantly DELICIOUS. Even my bf who does not eat sweets or anything unhealthy couldn’t help but have some. Addicted!

  22. says

    Kate, i know you had received a lot of compliments. But again you are a VERY VERY smart person and creative too.. All your recipes are so colorful and attractive , your blog just hooked me.. You are indeed gifted. hats off to you ..

  23. Anne says

    Portion control is a problem for me and this recipe solves that problem. They reheat just fine, too.

  24. Robinro says

    Made these tonight. So easy and so delicious! I will make them again. Thank you for sharing this recipe with us.

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