After our recent peach picking excursion, I wanted to make a peach crisp, but also wanted to control the portion sizes so decided to make them in small ramekins. They were loaded with peaches with just a little crumble on top. They baked up delicious and seemed so healthy, I added a small scoop of vanilla ice cream on top for a bit of a Sunday night indulgence.

Individual Peach Crisp

Serves: 4

• 5-6 Peaches (about 1.5 pounds)
• 4 teaspoons vanilla
• 1 1/2 teaspoon cinnamon, divided
• 1/4 cup brown sugar
• 1/4 cup flour
• 1/4 teaspoon nutmeg
• 1/2 cup oats
• 1/4 teaspoon salt
• 3 Tablespoons butter, cut in to 1/2 inch cubes

Preheat oven to 350°.

Cut peaches in half, remove pit, and slice each half in to 4-5 slices.

Divide the peaches among the 4 ramekins, packing them down gently, if needed. Sprinkle each ramekin with 1/4 teaspoon cinnamon and 1 teaspoon vanilla.Mix dry ingredients together and then work the cubed butter in to the mixture with your fingers until there are bits of butter throughout. Scoop the oat mixture on top of the ramekins, dividing evenly, and pat the topping down on each ramekin.

Place the ramekins on a sheet tray and bake for about 30 minutes and the tops are nicely browned and the juices are just bubbling. Cool slightly and serve. A scoop of vanilla ice cream would not be unwelcome with this dessert.