Secret Ingredient Individual Peach Crisps
If it's peach season, these are a MUST!
Ingredients
Peach Crisp Crumble Topping
- 0.5 cup0.5 cup0.5 cup All Purpose Flour
- 1 cup1 cup1 cup Rolled Oats
- 0.75 cup0.75 cup0.75 cup Brown Sugar, can also sub coconut sugar
- 0.5 tsp0.5 tsp0.5 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 0.5 cup0.5 cup0.5 cup Salted Butter, COLD
- 4 oz4 oz4 oz Full Fat Cream Cheese, (my secret ingredient!)
Extras
- 5 whole5 whole5 whole Peaches, cut in half and pits removed
- 4 Tbsp4 Tbsp4 Tbsp Salted Butter, melted
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 0.5 cup0.5 cup0.5 cup shredded Coconut, sweetened or unsweetened
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 325ºF.
- In a medium bowl add all dry ingredients.
- Then with a cheese grater, grate butter into the mixture. (If you don't have a cheese grater, just cube the Cold butter and add to mixture).
- Cut your cream cheese cube into small cubes and add to the dry ingredients.
- You can use a pastry cutter, or your hands to incorporate your dry ingredients with the butter and cream cheese. You will end with a thick cookie dough like crumble after all ingredients are combined.
- Next cut your peaches in half and remove the pits.
- Melt the other 4 tablespoons of butter and then add your maple syrup to the mixture.
- Place your peaches in an oven safe pan and brush to coat all sized of them(including the fleshy part) with butter and maple syrup mixture.
- Then placing the round edge of the peach on the bottom of the pan, divide topping mixture between the ten peach halves.
- Bake for 20-25 minutes until light golden brown.
- Serve immediately with homemade whipped cream or vanilla ice cream, and homemade caramel sauce(see notes for recipe).
- Enjoy!
Notes
Easy Home-made Carmel sauce recipe ½ cup salted butter 1 cup packed brown sugar 1/3 cup Heavy Cream 1 teaspoon vanilla extract Place butter in a saucepan and melt over medium-low heat. Add the brown sugar and heavy cream and turn heat to medium. Stir constantly until the mixture boils. Boil for 2 minutes. Remove from heat and stir in vanilla. Pour into jar. Let cool slightly before using. Cover. Store the extras in the refrigerator.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Fruits Baked Goods Breakfast Desserts Egg Free Frostings & Toppings Nightshade Free Nut Free Pescetarian Shellfish Free Side Dishes VegetarianThis is our estimate based on online research. | |
Calories: | 291 |
Fat: | 17 g |
Carbohydrates: | 31 g |
Protein: | 2 g |
Cholesterol: | 36 g |
Sodium: | 222 mg |
Fiber: | 0 g |
Sugars: | 23 g |
Calculated per serving. |
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