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Peach Crisp Cups

There may be only two servings in this comforting, old-fashioned dessert, but they're bursting with peach flavor, assures Aida Von Babbel of Coquitlem, British Columbia.
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    2 servings

Ingredients

  • 2 medium peaches, peeled and sliced
  • 2 teaspoons sugar
  • 2 tablespoons quick-cooking oats
  • 2 tablespoons all-purpose flour
  • 1 tablespoon brown sugar
  • 2 teaspoons chopped almonds
  • 5 teaspoons cold butter
  • 1/4 teaspoon almond extract

Directions

  • In a small bowl, combine peaches and sugar. Transfer to two greased 6-oz. baking dishes. In a small bowl, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle with almond extract; toss. Sprinkle over peaches.
  • Bake, uncovered, at 375° for 30 minutes or until bubbly and golden brown.
Nutrition Facts
1 each: 234 calories, 11g fat (6g saturated fat), 26mg cholesterol, 99mg sodium, 32g carbohydrate (20g sugars, 3g fiber), 3g protein.

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Reviews

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Average Rating:
  • shannondobos
    Jul 2, 2019

    I doubled the recipe and made 4 to use up some lonely looking peaches on my counter. This was so simple, and everyone enjoyed it. I sprinkled a little bit of cinnamon sugar on top as well.

  • Orbs
    Jan 6, 2018

    Delicious! I used peaches from a jar and vanilla extract instead of almond extract. Thank you, Aida, for sharing this recipe.

  • Pattie-12
    Aug 17, 2014

    I've been making this for 14 yrs ever since it first appeared in your magazine. It is the only one I will make or eat. The almonds and the almond extract are what make it different and delicious.P.S. I always double the topping and add about 1 tbsp more oatmeal.

  • gloworm11
    Aug 26, 2013

    Husband loved it!

  • maminnich
    Aug 25, 2013

    No comment left

  • bp7
    Nov 15, 2011

    Loved the nutty almond taste of the topping, just need to increase the topping amount for my taste.

  • webesmiley
    Oct 25, 2011

    No comment left

  • madelin hoggard
    Apr 23, 2008

    No comment left