Peach Crisp in Ramekins

I previously shared a recipe for peach slab pie, made from the peaches that grow on a tree in my mom’s backyard. There are so many peaches on this tree and I am always searching for new ways to use them in recipes. I love using my ramekins to create individual portions of a recipe. Here’s a simple peach crisp that taste amazing while it’s warm and caramelized from baking in the oven.

For topping

• 6 tablespoons all-purpose or whole wheat flour
• 1/4 cup packed brown sugar
• 1/4 granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, cut into 1/2-inch pieces and softened
• 3/4 cup finely chopped walnuts or pecans

For filling

• 3 pounds of peaches (7 to 9), peeled, pitted, and cut into 1/2 inch wedges.
• 1/4 cup granulated sugar
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon grated lemon zest

Mix the flour, brown sugar, granulated sugar, cinnamon, and salt together. Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture looks like crumbly wet sand. Add the nuts and toss to incorporate. Refrigerate the topping for at least 15 minutes before baking.

Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Mix the peaches, sugar, lemon juice, and lemon zest together and place in six individual ramekin dishes. Distribute the chilled topping evenly over the fruit.

Bake until the fruit is bubbling and the topping is deep golden brown, about 40 minutes. Let cool on a wire rack for 10 minutes before serving. Serve with whipped cream or vanilla ice cream.

Serves 4 to 6.

Adapted from The America’s Test Kitchen Family Cookbook

Photo credit: Rose Kesting