skinny peach crisp for two

Happy Friday! I’m in a great mood today because 1) I don’t have to work tomorrow! and 2) I found out last night that not only do ALL of us have several days off next week (miraculous in and of itself), but our state found some funding to open our national parks again, so we are going to Arches National Park next week! We haven’t been for a few years and I’m excited to fall in love with it all over again. 🙂 Here’s a pic we took on a trip a few years ago (when Abby was just 2). Gorgeous, right?

Anyways, good news like that calls for a celebration, and this skinny peach crisp is an awesome way to celebrate. Not only is it incredibly delicious and full of juicy fruit, it’s also good for you!

This recipe is pretty adaptable, so you could change it in a lot of ways to suit your preference. Some suggestions for variations are whole wheat pastry flour in the topping (awesome), apples instead of peaches (super delicious), toffee bits mixed into the topping (amazing), or even shredded coconut mixed into the topping (haven’t tried it, but now I’m drooling…). You really can’t go wrong. You could also easily half the recipe for one serving, or multiple by 6 or 8 for a larger dish. I love that it’s ready in just a few minutes and is so simple and easy to make!

Skinny Peach Crisp for Two
adapted from Iowa Girl Eats

2 medium peaches, skins removed, diced
1 teaspoon flour
1/2 teaspoon cinnamon
1 teaspoon sugar
2 tablespoons brown sugar
2 tablespoons oats
3 teaspoons flour
3 teaspoons coconut oil or butter (either works great, I usually use coconut oil)

Preheat oven to 375. Spray two ramekins or a small baking dish with nonstick spray. In a small bowl, toss peaches with flour, cinnamon, and sugar, until evenly coated. Divide the peaches evenly between the ramekins. In another small bowl (or the same one if you’re lazy like me) combine brown sugar, oats, and flour. Cut in butter or coconut oil using your fingers or a fork until the mixture has sort of clumped together and the butter is in pea-sized pieces. Crumble the topping over the top of the peaches. Bake 15 minutes or until golden brown.

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  1. This was pretty good! Thanks for the recipe. I did add a little extra cinnamon and brown sugar on top after because I thought it needed it.

  2. Just finished my first-ever frozen peaches… 35 pounds of individually frozen slices in the freezer. Will be heavenly this fall and winter. I used the last of the fresh peaches for this recipe. It was wonderful with ice cream. This low-sugar treat is a new favorite!

  3. This was amazing! I did it with apricots and blueberries. I added a little lemon juice and vanilla to the fruit and some salt and pecans to the crisp. I've made quite a few Sunday night one serving crisps before but this is the one finally going in the recipe book.

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