Most of the recipes we post here on Our Best Bites feed quite a crew, but we get lots of requests for things scaled down for couples, families with just one or two little kids, or singles, who don’t really need a 9×13 pan of everything. When it comes to fresh fruit, sometimes you don’t have a whole bushel laying around so I sometimes like to make mini-recipes. This particular day I had a couple of ripe peaches sitting on my counter so I just wanted to make a little something for me and the only kiddo who was at home with me at the time. You can certainly do the math and make a big ol’ pan of this, but I scaled this recipes down for just 2. Mind you, these are two generous servings so you could easily feed a spouse and a kiddo or two if you can manage to share.
Dice up a couple of ripe peaches, then toss in about 3/4 cup blackberries. It’s not a big deal to be exact here; crisps are very forgiving. You honestly can’t mess this up.
Toss in a little sugar
and a little flour, which will help thicken the juices. I also like to add a dash of cinnamon and ginger. Sometimes lemon zest if I have some.
Toss that all together and pile them in ramekins, or similar size baking dishes.
Then you’ll cover them generously with a mixture of butter, flour, sugar, brown sugar, and chopped pecans for crunch.
It may seem like a lot of topping but just trust me. Pile it on. I also like to sprinkle mine with coarse sugar (like Sugar in the Raw) because it creates an awesome sugary-crisp texture on top.
Bake them for about 30 minutes. Honestly, I watch them and I know when they’re done when they look like this:
Those spilled over edges are not a disaster, they’re glorious. I love the rustic charm it adds and color is insanely gorgeous.
After you let them cool for a few minutes, the juices will thicken a little bit
which makes it perfect for spooning over ice cream. You get fruit, syrup, and toppings, all in one.
You can also just spoon a scoop of ice cream right into your dish.
The combination of flavors with both the peaches and the blackberries is so amazing here, and this topping is craaaazy good. This is one of my most favorite summer dishes. Make a little mini batch today and share it with someone special!
Ingredients 1 cup peeled ripe peaches (about 2 medium) 3/4 cup blackberries 1 tablespoon flour 1 tablespoon sugar couple dashes ground cinnamon couple dashes ground ginger Topping 3 tablespoons flour 2 tablespoons sugar 2 tablespoons brown sugar 4 tablespoons chopped pecans 1/8 teaspoon ground cinnamon 2 tablespoons cold butter (if using unsalted, also add a pinch of salt) optional: coarse sugar Additional Ingredients vanilla ice cream Instructions Preheat oven to 375 degrees. Line a small baking sheet with foil and set aside. Combine peaches and blackberries in a bowl. Add in flour, sugar, cinnamon, and ginger and toss to combine. Divide fruit mixture between 2 ramekins or other small baking dishes (if your ramekins are extra small, you may fill 3 or even 4). In a separate bowl for topping, combine flour, sugar, brown sugar, nuts, and cinnamon. Add butter and use clean hands to break up pieces in flour mixture until it resembles coarse crumbs with some small pebbles. Divide topping mixture between ramekins. Place ramekins on foil-lined baking sheet and bake for 30-35 minutes, until topping is browned and crisp. Cool for at least 10 minutes before serving. If desired serve with ice cream (and you really should desire.)
