Mini Peach Crisps The Little Shop of Olive Oil

Mini Peach Crisps


  • 2 cup peaches peeled, sliced
  • ½ cup granulated sugar
  • 2 tablespoon cornstarch
  • 4 tablespoons Butter Premium Extra Virgin Olive Oil (divided)
  • ¾ cup all-purpose flour
  • ¼ cup brown sugar
  • 3 tablespoon granulated sugar
  • ¼ teaspoon cinnamon


  • Preheat your oven to 350 ºF.
  • In a medium bowl, mix together peaches, sugar, and cornstarch.
  • Spoon peach mixture into four standard ramekins that have been lightly coated with butter olive oil.
  • In the same medium bowl, mix together flour, brown sugar, granulated sugar, and cinnamon.
  • Add in the remaining butter olive oil and mix with a fork. The mixture will not be completely wet, but more sandy in texture.
  • Take a handful of the mixed topping and press together with your hand. It should clump up.
  • Sprinkle mixture over the fruit. Leave some larger clumps so it stays crispy while baking.
  • Place ramekins onto a baking sheet and bake for 30-35 minutes or until topping is lightly golden brown and fruit is bubbling. (Note, if you want a more than crispy look, lightly coat the ramekin tops with small amount of melted butter).
  • Cool for about 15 minutes before serving.
  • Serve with fresh ice cream and enjoy!
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