Fresh Family Meals Made for Everyday Life

Single Serving Peach Crisp

Recipe At-A-Glance
Dessert25 min
Dessert for one? Or two? Or twenty? It's possible (and super easy) with this Single Serving Peach Crisp. Make it when peaches are at their peak!
Single Serving Peach Crisp

Share this post:

Single Serving Peach Crisp

Why, hello there! Long time, no see. I’ve been kinda M.I.A. over the past few months, haven’t I? Don’t worry, it has nothing to do with me not wanting to write here (oh, do I want to write here!). It has everything to do with the fact that I am drowning in produce to preserve! I don’t think I quite realized how much my life was going to revolve around blanching, chopping, canning, freezing, and drying food when I signed on for all this preserving.

I will write a big post with all of my thoughts about it when the preserving season is over, but I’ll tell you right now, I’m feeling conflicted about the whole thing. When I go down into my basement pantry and see hundreds of jars of healthy produce waiting to be used throughout the winter, I get giddy. But when I have to skip going to the park with my kid because I have three bushels of ripe tomatoes sitting in my house? I get a little stabby.

We live in a day and age where we don’t need to preserve all of our own food for the winter, so canning is just a fun hobby for the vast majority of us. And like all things in life, our hobbies need to be approached with moderation or they stop being fun. I’m pretty much the queen of taking my hobbies, blowing them out of proportion, and sucking all the fun out of them.


Thankfully, the canning season is starting to wind down. I’m done canning tomatoes (I have a few more on the vine that I plan on freezing). And right now, I’m working on the second-to-last big fruit preserving push of the season—peaches! If I had to pick one crop that I would be sure to preserve each year, it’d be peaches. They are such a fleeting crop, and when they are ripe and coming off, they can’t be beat.

We have a low-spray fruit orchard about 10 minutes from our house where we can get peaches for a whopping $1 per pound. The trees are bowing over with fruit, and the picking is fast. Too fast. As in, we always go in with a pre-determined limit in mind, and end up getting way more than we bargained for. It took us about seven minutes to pick 150 pounds of peaches last week. We had planned on getting 50 pounds. See what I mean about blowing things out of proportion?

Single Serving Peach Crisp

I’m actually doing a decent job of getting through the windfall of peaches (although, that means the focus is off of the tomatoes, corn, grapes, and green beans that also need some attention right now). I’ve got six gallons of peach slices in the freezer—amazing for smoothies. I did a batch of peach jam. And I got up 14 quarts of peach halves. Canned peach halves are one of my favorite foods to preserve and eat, so I’m hoping to get another couple dozen of those done in the next few days. I’d also like to do a big batch of peach salsa and some peach pie filling. We have this amazing tiny pie plate that is perfect for making a four-serving pie—so I want to put up small jars of pie filling so we can eat “fresh” peach pie all winter long.

And, of course, I’m also eating my weight in fresh peaches. I can’t even walk past the kitchen without grabbing one to nibble on. I’m eating them on toast. I’m eating them on pizza. I’m eating them in oatmeal. And, obviously, I’m eating them in dessert. I’m not ashamed to admit that I’ve eaten this single serving peach crisp for dessert every single night since we went peach picking. It is so easy to make (six ingredients! 20 minutes!). And so delicious (sweet! fruity! ooey gooey yummy!).

Single Serving Peach Crisp

This crisp recipe is good for one, but it’s also easily scaleable. How cute would these little guys be served for dessert at a late Summer dinner party? I use either eight-ounce ramekins or wide-mouth half-pint Mason jars—and both would be adorable for guests. I love the Mason jars because you can see the gloriously orange and gooey filling through the side of the jar. The wide-mouth also gives you a nice amount of surface area to get a good golden brown crunch to the crisp topping.

Plus, they are cute. I’m sure some trendsetter list has determined that Mason jars are overused and cliche, but you’ll have to pry my Mason jars from my cold, dead fingers. They are my drinking glasses, my storage containers, my baking pans, my vases, my pen holders, my makeup brush holders, and, of course, my preserving vessels of choice.

Single Serving Peach Crisp

I gotta get back to my canner (on today’s schedule: another batch of peach halves, a dehydrator full of grapes for raisins, and hopefully some corn frozen), but I had to drop off this recipe for you guys before I descended back into the fog of citric acid and pectin. Send reinforcements if you don’t hear from me in a few days.


Single Serving Peach Crisp

Single Serving Peach Crisp

Yield: 1 serving
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Dessert for one? Or two? Or twenty? It's possible (and super easy) with this Single Serving Peach Crisp.


For the Filling:

  • 1 small ripe peach, diced
  • 1 tablespoon brown sugar
  • 1 teaspoon all purpose flour
  • Pinch of salt

For the Topping:

  • 2 teaspoons all purpose flour
  • 2 tablespoons rolled oats
  • 1 tablespoon brown sugar
  • Pinch of cinnamon
  • 2 tablespoons melted butter


  1. Preheat oven to 350°.
  2. In a small bowl, stir together all the filling ingredients. Fill a half-pint Mason jar or an eight-ounce ramekin with the mixture, pressing down with clean hands or the back of a spoon to really pack it in and create juice. Set aside.
  3. To make the topping, in another small bowl, mix together the flour, oats, brown sugar and cinnamon. Pour in the melted butter and stir until evenly moistened.
  4. Sprinkle the topping over the peaches, mounding up as high as possible.
  5. Place the jar or ramekin on a small baking sheet to collect juices, and bake in the preheated oven for 20-25 minutes, or until the filling is bubbly and the top is golden brown. Let cool for 10-15 minutes before serving.
Nutrition Information:
Yield: 1 Serving Size: 1 crisp
Amount Per Serving: Calories: 406Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 61mgSodium: 322mgCarbohydrates: 47gFiber: 3gSugar: 32gProtein: 4g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.


Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

Leave a Reply

16 Responses
  1. Nikki

    This was such an easy delicious recipe. I used brown sugar substitute to make it a “little” healthier. Thanks so much!

    1. Danielle @Wholefully

      Thanks, Nikki! We’re glad you liked it! We appreciate you coming back to tell us about how it turned out and what substitutions you made. That’s so helpful for everyone!

    1. Leona D

      Thanks for that…I was looking at the amount of sugar in the recipe and thought that’s a bit too much.I find that a ¼ cup of sugar is the right amount. My Queen Peaches are already sweet enough to enjoy this dessert. Only thing missing is the Ice Cream. Might consider this as a breakfast treat.

  2. Tina McGillvary

    Really liked this, I tripled recipe esactly as written and baked in shallow dish. This turned out great and served with a scoop of vanilla bean ice cream. Delicious!

  3. I do the same thing with hobbies! “Everyone” says to quantify goals, but every time I decide to hike 100 miles this month or something like that, it suddenly becomes a chore instead of something I love and look forward to.

  4. I’m feeling pretty good about the fact that I put up a batch of blueberry jam and 20+ jars of pickles. I don’t know how you find the time or motivation to can so much! I’m also jealous of your produce sources. I know you grow a lot, but I never feel as successful as others in finding good deals on produce. Maybe I need to start looking harder…

  5. Terri Achmann

    Love the single-serving idea for the crisp!
    And how about making your yearly canning operations into a group thing? I immediately thought of my Italian cousins north of Toronto who can their own tomatoes and sauces every year, gathering in a family garage to do all the work in one “go”… I know I love to be called into action to help friends or family with that sort of thing, any time! An excuse to get together, work hard, socialize, and come away with lots of lovely canned produce.
    Love your blog!

Meet Cassie
Meet Your Host

Hello. My name is Cassie, and I’m a healthy home cooking expert.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you!

Learn More About Me →

Skip to Recipe
Close up of the finished cake on a cake stand with orange glaze and sugared cranberries on top.

No-Stress Holiday Cooking, Simplified!

Tips, recipes and time-saving secrets to magical holiday meals