Fast 8-Ingredient Peach Crisp for Two

Finding the perfect dessert recipe when you’re cooking for just two people can be tricky. Most recipes make enough to feed a crowd, leaving you with way too many leftovers that often end up going to waste. And let’s be honest – nobody wants to do complex math to divide a standard recipe into smaller portions.

That’s why this peach crisp for two is such a winner: it’s perfectly portioned for a cozy date night or quiet evening at home, comes together with simple ingredients you probably already have, and gives you that warm, comforting dessert experience without days of leftovers taking up space in your fridge.

What Kind of Peaches Should I Use?

For a peach crisp, you’ll want to pick peaches that are ripe but still firm enough to hold their shape when baked. Yellow peaches are the classic choice for baking since they tend to be a bit more tart and hold up better in the oven than white peaches, which are sweeter but can get mushy. When shopping, look for peaches that give slightly when gently squeezed and have a sweet peachy smell at the stem end. If your peaches aren’t quite ripe, you can speed things up by placing them in a paper bag at room temperature for a day or two. Just avoid using hard, unripe peaches as they won’t soften properly during baking and won’t give you that juicy, sweet filling we’re after.

Options for Substitutions

This cozy dessert for two is pretty adaptable! Here are some easy swaps you can try:

• Peaches: Not peach season? No worries! You can use other stone fruits like nectarines, plums, or apricots. Even apples or pears work great – just cut them into small pieces so they cook evenly.
• Oats: Regular old-fashioned oats work best, but you can use quick oats in a pinch. Just avoid instant oats as they’ll get too mushy. If you’re out of oats, crushed graham crackers or nuts make a nice crunchy topping.
• Brown sugar: White sugar plus a tiny drop of molasses works instead of brown sugar. Or use coconut sugar for a slightly different flavor.
• Coconut oil/butter: These two are interchangeable in this recipe. You could also use margarine or even a dairy-free butter substitute if needed.
• Cinnamon: Out of cinnamon? Try apple pie spice, pumpkin pie spice, or even a pinch of nutmeg or cardamom for a different spin.

Watch Out for These Mistakes While Baking

The biggest challenge when making peach crisp is dealing with overly juicy peaches that can make your dessert too wet – combat this by making sure to pat your diced peaches dry with paper towels and don’t skip the flour in the filling, as it helps absorb excess moisture.

Getting the right topping texture depends on your coconut oil or butter being cold, not melted, so keep it chilled until the last minute and use your fingers to create small crumbs when mixing it with the dry ingredients.

To achieve the perfect golden-brown topping, avoid the temptation to stir the crisp while it’s baking, and instead let it bake undisturbed until you see the fruit bubbling around the edges and the topping turn a light golden color (usually about 20-25 minutes).

For the best texture contrast, let your crisp cool for at least 10 minutes after baking – this allows the fruit filling to set slightly while keeping that wonderful contrast between the warm, soft peaches and the crunchy topping.

What to Serve With Peach Crisp?

This warm and cozy peach crisp practically begs for a scoop of cold vanilla ice cream on top – the contrast between hot and cold is just perfect! If you’re not in an ice cream mood, a dollop of fresh whipped cream or even Greek yogurt adds a nice creamy element to balance out the sweet fruit and crunchy topping. For a special breakfast twist, try serving this crisp warm with a splash of cold milk or a spoonful of plain yogurt and a drizzle of honey. The small portion size makes it just right for sharing with someone special over coffee or tea.

Storage Instructions

Keep Fresh: This cozy peach crisp will stay good in the fridge for up to 3 days. Just cover your ramekins with plastic wrap or transfer leftovers to an airtight container. The topping might lose some of its crunch in the fridge, but it’s still super yummy!

Make Ahead: Want to prep this ahead? You can mix the dry topping ingredients and store them in a container at room temperature for up to a week. When you’re ready to bake, just add the coconut oil or butter and sprinkle over your prepared peaches.

Warm Up: To enjoy leftover peach crisp, pop it in the microwave for about 30 seconds, or warm it in the oven at 350°F for about 10 minutes. Add a scoop of vanilla ice cream on top, and it’ll taste just like it’s freshly baked!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 4-6 g
• Fat: 16-20 g
• Carbohydrates: 55-60 g

Ingredients

For the fruit base:

• 1/2 tsp ground cinnamon (freshly ground preferred for more flavor)
• 1 tsp sugar
• 2 medium fresh peaches (peeled and diced into 1/2-inch pieces)
• 1 tsp all-purpose flour (I use King Arthur all-purpose flour)

For the crumble topping:

• 2 tbsp old-fashioned oats (for better texture and chewiness)
• 3 tsp flour
• 3 tsp coconut oil or unsalted butter (melted)
• 2 tbsp brown sugar (packed)

Step 1: Prep and Preheat

• 2 medium fresh peaches

Preheat your oven to 375°F and lightly spray two ramekins with cooking spray or oil.

While the oven heats, peel and dice your peaches into 1/2-inch pieces—I find it easier to score the skin with a knife first, then dip them briefly in hot water to loosen the skin.

This takes just a minute and makes peeling much less tedious.

Step 2: Build the Peach Filling

• diced peaches from Step 1
• 1 tsp all-purpose flour
• 1/2 tsp ground cinnamon
• 1 tsp sugar

In a small bowl, combine the diced peaches with 1 tsp all-purpose flour, 1/2 tsp ground cinnamon, and 1 tsp sugar.

Toss gently until the peaches are evenly coated with the dry mixture—this helps release the peaches’ juices and creates a light sauce as they cook.

Divide the mixture between your two prepared ramekins, spreading it evenly on the bottom.

Step 3: Make the Crisp Topping

• 2 tbsp brown sugar
• 2 tbsp old-fashioned oats
• 3 tsp flour
• 3 tsp coconut oil or unsalted butter

In another small bowl, whisk together 2 tbsp packed brown sugar, 2 tbsp old-fashioned oats, and 3 tsp flour.

Pour in 3 tsp melted coconut oil or unsalted butter and mix with a fork until the mixture becomes crumbly and clumpy—you want texture here, not a wet paste.

I prefer using cold butter cut into small pieces and worked in with a fork for an even crunchier topping, but melted oil works quickly for this two-person dessert.

Step 4: Top and Bake

• peach filling from Step 2
• crisp topping from Step 3

Divide the crumble topping evenly between the two ramekins, sprinkling it over the peach filling and gently pressing it down slightly so it stays on top as things heat up.

Place both ramekins on a baking sheet (this catches any drips and makes handling easier) and bake at 375°F for 15 minutes until the topping is golden brown and the peach filling is bubbling gently around the edges.

Step 5: Cool and Serve

Remove the ramekins from the oven and let them cool for 3-5 minutes before serving.

This allows the filling to set slightly so it’s not piping hot and runny.

Serve warm, optionally with vanilla ice cream or a dollop of whipped cream if you’d like—the contrast between the warm crisp and cold cream is hard to beat.