August is peach season in Seattle, when I buy way too many peaches. Most of them have been getting turned into juice, but tonight I wanted to make dessert. But I didn’t want to make too much dessert, because that’s why we’re fat. The plan was to make two peaches into two ramekins of peach crisp, but the ramekins were too small to fit a whole peach, and I ended up making more topping than I needed, so I made three ramekins worth.
Ingredients (makes 3 ramekins)
- Two ripe peaches, peeled and sliced
- 1/3 cup flour
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1/2 stick of butter
- 1/4 tsp cinnamon
- Pinch of salt
- Dash of nutmeg
- Dash of vanilla
Place the peach slices in the ramekins, adding a dash of cinnamon. Mix the remaining ingredients together, until you have a crumbly mixture. Add the mixture to the ramekins.
Bake at 350° for 25-30 minutes. Top with vanilla ice cream.
This recipe is adapted from The Odd Cupful’s Peach Crisp Recipe.