Individual peach crisps with a hint of ginger. These irresistible little crisps come out of the oven hot, bubbly, and golden brown. Recipe makes just two crisps!
So, I made these delicious oatmeal creme pie bars the other day {recipe coming soon}. The recipe was baked in an 8×4″ pan, and made four bars. I decided that this was the perfect size for sharing. One for me, one for David, and one each for our friends Angela and David.
The only problem was that these bars were SO good, and after each of us had only eaten one we all wanted another. Which is when I realized that this particular recipe for four bars was actually the perfect size for two people (a one treat for now, one treat for later kind of a deal).
And that got me thinking about small batch treats. I have my ideas about what the “perfect” batch size is for my family, but I wanted to know what you thought the perfect batch size is. So I asked! I posted an informal survey on both my personal facebook page and the Small Batch Treats Facebook page. Not surprisingly the answers varied, and that’s when I realized that all of my readers have different batch size needs.
So, I added a new recipe category feature to the blog. I expanded the recipe tab up top to include a drop down menu. On the recipe index page, you’ll still be able to find recipes sorted out by type (bar/brownie, cookie, etc.). However, in this new dropdown menu you’ll also be able to view recipes based on their batch size, making it easier for you to find a recipe that fits your needs. Pretty cool, eh? I think so.
Now on to these peach crisps. I’m loving that it’s almost the end of summer, which to me means creating a treat with both fresh summer produce and the comforting spices associated with fall flavors.
Ripe juicy summer peaches…
…topped with a totally comforting crispy crumbly cinnamon ginger oat mixture…
…all baked into one hot bubbly mess. Top with some ice cream and…. Mmmmmmm. You should make these tonight. They are perfect for Friday date night!
- 1 1/2 cups peeled and sliced fresh peaches (from about 2 medium peaches)
- 4 tbsp (1/4 cup) all-purpose flour, divided
- 2 tbsp old-fashioned oats
- 3 tbsp granulated sugar, divided
- 1 tbsp dark brown sugar
- 1/4 tsp ground ginger, divided
- 1/4 tsp cinnamon, divided
- pinch salt
- 1 1/2 tbsp unsalted butter, plus additional butter for greasing ramekins
- Preheat oven to 350˚F. Butter the insides of 2 (8 oz) ramekins*. Line a quarter baking sheet with foil. Set aside.
- To make the crisp topping, combine 3 tablespoons of the flour, the oats, 1 tablespoons granulated sugar, the dark brown sugar, 1/8 tsp ground ginger, 1/8 tsp cinnamon, and the salt. Melt the butter most of the way in the microwave. Stir into the crisp mixture until it resembles coarse crumbs. Set aside.
- Combine the remaining 1 tbsp all-purpose flour, 1/8 tsp ground ginger, 1/8 tsp cinnamon, and 2 tbsp granulated sugar. Toss the peaches with this flour/sugar mixture until coated.
- Divide the peaches and their juice evenly between the greased ramekins. Top the peaches in each ramekin with an equal amount of the crisp mixture.
- Set the ramekins on the foil lined baking sheet. Bake for approximately 20-25 minutes or until crisp is lightly browned and the peach mixture is very bubbly. Let cool at least 30 minutes before topping with ice cream** and serving.
