How ’bout them peaches!

I am all for the locavore movement, eating foods from as close to home as possible. Unfortunately, Ohio doesn’t get a really great peach crop, and I love peaches in July!

So I break down and buy peaches from out of state. A local grocery always gets fantastic peaches in July, and they were on special this week. I loaded up!

The problem with loading up on peaches is that they were already pretty ripe, and they go fast when they reach that ripe stage. So I had a few left, and they were in need of being used quickly… So Anne Burrell to the rescue. Or, actually, Anne Burrell’s peach crisp recipe to the rescue.

I hadn’t made much with peaches before. I usually just eat them raw or grill them in halves, and both ways are great. I wanted to do something else, though, and Anne Burrell’s recipe caught my eye because the crisp is done in individual ramekins.

Peach crisp

I didn’t follow her recipe exactly, but pretty closely. The original recipe is here.

The recipe I made was:


  • 5 large ripe peaches, cut into chunks with skin left on (pit removed)
  • The juice of 1 lemon
  • 3 Tbsp all purpose flour
  • 3 Tbsp Demarara sugar
  • 1/2 tspn vanilla paste
  • A drizzle of Maker’s Mark bourbon
  • Pinch of grey salt
  • Topping:

    • 1 1/4 cups all purpose flour
    • 3/4 cup rolled oats
    • 1 cup Demarara sugar
    • 1 1/4 stick cold unsalted butter, cut into small pieces
    • Pinch of grey salt
    • about 1 Tbsp water


    Preheat oven or convection grill to 350 degrees F

    Mix the filling ingredients together and set aside.

    Put all topping ingredients except water into a food processor and pulse for about 30 seconds, then add the water until the mixture becomes clumpy, but not too smooth.

    Put the filling into 6 individual 6 ounce ramekins and top loosely place the topping on each ramekin.

    Bake 20-25 minutes, until the filling is bubbly and the topping has browned and is crisp.

    peach crisp closeup

    The result was great, with a topping between a crust and a crisp. My wife prefers a pure crisp, but I liked the combo approach. I’d definitely do this one again!

    How do you use your ripening peaches to make sure they don’t go to waste?

    About Curt McAdams

    I guess I'm a bit of a foodie, learning to cook from my mom, then getting obsessed with outdoor cooking, competition barbecue, bread baking and just about all things food. Lately, I've been trying to upgrade my photography skills a bit, though I still have a long way to go.


    1. Argh. Peach crisp. You torture me. I just moved from Georgia to Virginia, and every peach I have purchased has been mealy and gross. But this crisp looks divine, so I will be off to the store to try again. I also really like the combo approach – cobbler-y, pie-y, crisp-y. The best of all possible dessert worlds!

    2. Haley,

      This really was pretty good, and very easy. I liked the combo, too.

      I remember when i was in Georgia that South Carolina peaches were even better, then I picked some up roadside a few years ago in SC, and they were the best peaches I’ve ever had! I just need more.

    3. oh glorious peach-flavored caramel ooze, how you tempt me. :)

    4. Grace,

      Isn’t that the goal of food blogs in general? I am thinking I have to make some more peach stuff before they all go away. I’m going to grill some with cinnamon and sugar this weekend, with maybe a bit of mint added.

    5. I enjoy grilling peaches when their in season top them off with a nice cinnamon orange liqueur and make it ala mode while I’m at it. Where I’m going with this is that your recipe sounds really good and thought I might try it in the smoker, because you have it in a ramekin. I’ll let you know how it turns out. SM

    6. The smoker should work great.. .just run it hotter, at 350 or so, and keep it steady. You can even do it with straight wood, as the higher temp will mean less smoke, and a bit of smokiness to the crust is a good thing, IMO.

    7. Just made these and wow, they are amazing! Love the oats too, I cut the sugar in half for the topping and it’s still plenty sweet. Thanks for the great recipe!

    8. Ryan,

      It’s not originally my recipe, but I’m glad you liked it. Cutting down the sugar in the topping probably would make it even more crust like vs. crisp like, but I liked mine that way.

    9. Just made these for the third time with a neighbors peaches again. Soo good, used more oats this time and brown sugar for the majority of the sugar… mmmm… Thanks again!

    10. Ryan,

      That’s just proof that you can play around with the topping pretty easily. Unlike a crust, a crisp is a lot less dependent on the exact proportions, etc., and still turns out great.

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