A mini peach crisp made with juicy peaches and buttery crumble topping, baked in a mini skillet and served warm from the oven with a scoop of ice cream. This small dessert is just enough for two people to share.
You’ll love these other high altitude tested, small batch dessert recipes like this mini oatmeal skillet cookie for two, chocolate mug cake, and chocolate chip cookies for two.
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Why You’ll Love This Recipe
Small Size. Small batch recipes are so much fun, and you can enjoy this mini peach crisp just for yourself, or share it with someone special.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. Today’s recipe will work at any altitude, though.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Peaches. Use fresh peaches when they’re in season, although frozen peaches work well, too.
- Spices. A little vanilla extract, along with ground cardamom and ginger complement the flavor of the peaches.
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray a 6-inch mini oven safe skillet with non-stick baking spray. If you don’t have a mini skillet, you can also use a 16-oz ramekin.
- In a bowl, combine the sliced peaches with the rest of the filling ingredients, then pour the filling into the skillet.
- In a bowl, combine all the topping ingredients until crumbly, then sprinkle over the peach filling.
- Bake for about 30-35 minutes, until the filling is bubbling, and the topping is golden brown.
- Let cool for 15 minutes, then serve warm with ice cream.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
This is totally up to you. I prefer them peeled, since the peel can contribute an unpleasant texture.
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Mini Peach Crisp
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 6-Inch Mini Cast Iron Skillet
Ingredients
Filling
- 12 oz peaches (2 large peaches, peeled, pitted and chopped or sliced into 1/2 inch pieces)
- 1 tbsp granulated sugar
- 1 tbsp light brown sugar
- 1 tbsp all-purpose flour
- ½ tsp vanilla extract
- â…› tsp ground cardamom
- â…› tsp ground ginger
Topping
- ½ cup all-purpose flour
- 2 tbsp light brown sugar
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tbsp unsalted butter, melted
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray a 6-inch mini oven safe skillet with non-stick baking spray. If you don't have a mini skillet, you can also use a 16-oz ramekin.
- In a bowl, combine the sliced peaches with the rest of the filling ingredients, then pour the filling into the skillet.
- In a bowl, combine all the topping ingredients until crumbly, then sprinkle over the peach filling.
- Bake for about 30-35 minutes, until the filling is bubbling, and the topping is golden brown.
- Let cool for 15 minutes, then serve warm with ice cream.
Hi Heather,
I’m a huge fan of your recipes and especially love your “minis” or “small batch” recipes. I’m wondering if any other summer fruits would work with this recipe, as I’m not a fan of cooked peaches. Maybe cherries, blackberries, or blueberries? Thanks!
Any of those would probably work just fine!
Thanks, Heather!