Peachy keen

There is nothing better than fresh peaches. Except, maybe, for crumbly, buttery, crisp topping. And then, maybe getting to eat your own, personal pie. Enough said, here is how you can achieve all three for dessert heaven. No need to share.

Fresh Peach Crisp

Source: Surly Kitchen, slightly adapted from America’s Test Kitchen Cooking for Two 2010

For the filling:
1 lb (2-3) peaches, peeled (if you want) and sliced
1 Tbl sugar
1 tsp fresh lemon juice
¼ tsp cornstarch
Pinch salt

For the topping:
1/3 c almonds or walnuts, finely chopped
1/3 c rolled oats
¼ c flour
1 Tbl granulated sugar
2 Tbl light brown sugar
¼ tsp cinnamon
Pinch freshly grated nutmeg
Pinch salt
3 Tbl butter, melted and cooled

Preheat oven to 400F. Combine all the filling ingredients in a small bowl, stir gently to combine. Spoon into ramekins (I used two 12 oz ramekins and two 4 oz ramekins).

Mix together all the topping ingredients, except the butter, in a small bowl. Drizzle butter over and stir til all the mixture is moistened. Sprinkle topping evenly over ramekins.

Place ramekins on rimmed baking sheet, bake until topping is brown and filling is bubbly, about 30 minutes. Allow to cool on a wire rack at least 15 min before serving.

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