Individual Toffee Pecan Peach Crisps with Buttery Oat Topping
These individual peach crisps combine sweet, juicy peaches with a crunchy oat topping studded with toffee bits and chopped pecans. Baked in individual ramekins, they create the perfect portion-controlled dessert with bubbling fruit and a golden-brown crumble topping. The combination of buttery oats, crunchy toffee pieces, and toasted pecans creates wonderful texture contrast against the tender baked peaches. Serve warm with vanilla ice cream for an ideal summer dessert that showcases peak peach season beautifully.
Ingredients
- 5 cups fresh or frozen peaches, thawed if frozen
- 3 tablespoons sugar
- ½ tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flouralmond flour1:1gluten-freegluten-free
use same amount
- ¼ cup quick-cooking oatsrolled oats1:1texture
will be slightly chewier
- ⅓ cup packed light brown sugar
- 1 tablespoon packed light brown sugar
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into pieces
- ¾ cup English toffee bitschopped dark chocolate1:1dairy-free
may change sweetness level
- ½ cup pecans, coarsely chopped
- vanilla ice cream(optional)
Instructions
- 1
Preheat oven to 350 degrees and butter six ramekins, place on a baking sheet
- 2
Mix peaches with sugar, lemon juice, and vanilla extract in a large bowl
- 3
Divide peach mixture among the prepared ramekins
- 4
Combine flour, oats, brown sugar, and salt in a medium bowl
- 5
Add cold butter pieces and rub into flour mixture using your fingers until combined
- 6
Stir in toffee bits and chopped pecans
- 7
Sprinkle topping mixture over peaches in ramekins
- 8
Bake until bubbly and light brown, about 40 minutes
- 9
Serve warm with vanilla ice cream
Tips
Use cold butter and rub it in with your fingers to create the best crumbly texture for the topping.
If using frozen peaches, make sure they're completely thawed and drained to prevent excess liquid in the crisps.
Place ramekins on a baking sheet to catch any bubbling juices and make handling easier.
Good to Know
Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave for 30 seconds or oven at 300F for 10 minutes.
Can be assembled up to 4 hours ahead and refrigerated before baking. Add 5-10 minutes to baking time if baking from cold.
Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Common Mistakes
Don't skip buttering the ramekins or the crisps may stick
Avoid overworking the butter into the flour mixture to maintain crumbly texture
Don't underbake or the topping won't be crispy and golden
Substitutions
Dairy-Free Swaps
may change sweetness level
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this in one large baking dish instead?
Yes, use an 8x8 or 9x9 inch baking dish and bake for 45-50 minutes until bubbly and golden brown on top.
Can I freeze the assembled crisps before baking?
Yes, freeze assembled crisps for up to 3 months. Bake directly from frozen, adding 15-20 minutes to the cooking time.
What if I don't have toffee bits?
Substitute with chopped butterscotch chips, mini chocolate chips, or simply omit for a classic peach crisp flavor.