Is anything better than delicious Old-Fashioned Peach Crisp? Make individual sized desserts with fresh peaches, and top it with a streusel crust!

I love fresh juicy peaches in the Summer… right off the tree, and ready to eat just the way they are (with juice running down your arms), OR to be transformed into other delicious dishes… like this Old-Fashioned Peach Crisp, for example!

Old fashioned peach crisps have rolled oats in the crumbly topping. This topping makes them a bit different from a cobbler, which typically have a biscuit-type topping. The oats crisp up as the dish bakes, making a nice streusel topping for that delicious fresh fruit!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

We LOVE Fresh Peaches!

I pick peaches every summer at a local U-Pick farm about 15 minutes from our home. Once I get home with my 25-30 pounds of fresh peaches, the race against the clock begins! I have a few days to do LOTS of things with these beauties.

These activities include canning them for long term storage, making peach jam,  peach pies, peach ice cream, and this Old-Fashioned Peach Crisp! It often seems like a PEACH FACTORY in our kitchen! It’s a wonder I don’t turn into a peach!

It’s really easy to make individual sized peach crisps for a scrumptious, classic dessert. Here’s how I make Old-Fashioned Peach Crisp!

How To Make Old Fashioned Peach Crisp

Please note that I made 6 individual sized servings, but the recipe works just as well if you make it in a large 13×9 baking dish, too (with a bit longer cooking time)! First, peel and thinly slice all those beautiful fresh, juicy peaches. Try hard not to eat them all… this is important!

Light coat the bottom of baking dish (or dishes) with non-stick spray. Evenly divide the fresh sliced peaches between serving dishes (if making individual sized).

Make The Streusel Topping

In a separate bowl, mix dry ingredients, then cut in COLD butter, using a pastry blender, until mixture is about the size of peas.

Spoon the crumb topping over each dish to cover (or over the entire surface if using a single baking dish).

Bake The Old-Fashioned Peach Crisp

Place the old fashioned peach crisp dish(es) into 375 degree preheated oven and bake for 35-40 minutes (slightly longer time if making a single 13×9 dish). When done, the crumb topping will be browned and edges will be bubbly (from all those delicious peach juices).

TIP: I find it helpful to place a large sheet of aluminum foil on the rack below the dishes before cooking, to catch any juices that try to escape (less mess if juice bubbles out and over the edge of individual dishes).

When done, remove the old fashioned peach crisp dish(es) to a wire rack and let cool slightly before serving.

See that gorgeous peach goodness on the bottom of the dish? Oh yum. The streusel forms a nice crust on the peach crisp, and the butter, cinnamon, and brown sugar flavor the fruit wonderfully!

Ready To Serve

All that’s left to do to make these ABSOLUTELY PERFECT is to serve them warm, with a small scoop of vanilla ice cream, and enjoy this absolutely PERFECT taste of SUMMER!

Hope you will consider making this delicious old-fashioned peach crisp while peaches are in season! You just can’t beat the classic flavor! Grab a spoon, put on some stretchy pants, plop down on the couch,  and enjoy this treat. You can start your diet tomorrow… ha ha! Have a great day, and thanks for stopping by. Come back again soon for more delicious recipes.

Looking For More Recipes That Use PEACHES?

You can find all of my recipes in the Recipe Index, located at the top of the page. If you enjoy peach recipes, you might also be interested in my recipes for:

• Peach Shortbread Tart
•  Peach Turnovers
•  PeachBerry Smoothie
• Peach Pie

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Have a FANTASTIC day!

Adapted From:  “The New Pillsbury Family Cookbook”, Published 1973 by The Pillsbury Company, page 131.

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Old-Fashioned Peach Crisp

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

Is there anything better than a delicious Old-Fashioned Peach Crisp? Make individual sized desserts with fresh summer peaches, and top it with a streusel crust!

Category: Dessert

Cuisine: American

Keyword: old-fashioned peach crisp

Servings: 6 servings

Calories Per Serving: 365 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 6 cups fresh , peeled and sliced peaches
• 1 Tablespoon lemon juice
• 3/4 cup firmly packed brown sugar
• 1/2 cup + 1 Tablespoon all purpose flour (unsifted)
• 1/2 cup rolled oats (old fashioned, NOT instant)
• 1 teaspoon cinnamon
• 1/2 cup COLD butter

US Customary - Metric

Instructions

1. Preheat oven to 375 degrees. Spray the bottom of individual baking dishes or a 9 inch square or 10x6 baking dish with non-stick spray.
2. Sprinkle peach slices with lemon juice. Stir to combine. Place peaches onto bottom of baking dish (if using individual dishes, divide evenly).
3. In a separate bowl, combine brown sugar, flour, rolled oats and cinnamon. Cut the COLD butter into chunks and add to dry ingredients. Cut the butter into the dry ingredients using a pastry blender until butter is size of peas. (Can also mix dry ingredients with cold butter and pulse in a food processor).
4. Sprinkle crumb topping over sliced peaches, to cover.
5. Bake in preheated 375 degree oven for approximately 35-40 minutes, until topping is browned and juices are bubbly around edges.
6. Remove from oven to wire rack; let cool slightly, serve with a scoop of vanilla ice cream, and enjoy!

Nutrition Facts

Old-Fashioned Peach Crisp

Amount Per Serving (1 g)

Calories 365 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 9g56%

Cholesterol 40mg13%

Sodium 143mg6%

Potassium 364mg10%

Carbohydrates 54g18%

Fiber 3g13%

Sugar 39g43%

Protein 3g6%

Vitamin A 975IU20%

Vitamin C 11.1mg13%

Calcium 43mg4%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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Delicious strawberry cobbler (in individual servings), featuring fresh strawberries and a buttery crumb topping, will be a family dessert favorite!
My husband surprised me with a flat of fresh picked Hood strawberries this past weekend, locally grown in the Pacific Northwest. Absolutely the best strawberry there is! These little gems are perfect for making Strawberry Cobbler, if you ask me!

I was in the middle of several HUGE projects (pressure washing deck and patio, painting deck, refinishing a garden bench/staining it), etc. My brain went into overtime, because I had to figure out what to do with all those strawberries, before they went bad.

Because I was determined, I finished my projects, and into the kitchen I went. The first thing I made was homemade strawberry ice cream (my hubby’s request), then some strawberry jam, and this absolutely delicious STRAWBERRY COBBLER!

I found the recipe on Pinterest (thank you Joan, at “Chocolate Chocolate And More”), and it sounded really good. I’ve made many cobblers before, but never a STRAWBERRY cobbler. Yum. The recipe is VERY easy, and before I knew it, we had 4 ramekins of delicious cobbler, bursting with the flavor of fresh strawberries! Here’s how to make this great dessert!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Individual Sized Strawberry Cobbler In Ramekins

Place quartered strawberries and sugar into a saucepan. (Note: I mashed them just a bit with a potato masher – not too much… just enough to get the strawberry juice flowing-this step is optional).

Let the strawberries and sugar hang out together for about 20 minutes. Because I mashed the ripe strawberries way too much, there was a lot of juice. Try NOT to mash them too much, for more intact strawberries.

Heat the strawberry mixture for about 5 minutes on medium heat. While they are heating, mix up a slurry of cornstarch and cold water, and then add it to the heated strawberry mixture. This will act as the thickening agent for the fruit in the strawberry cobbler.

Filling the Ramekins

Stir the strawberry mixture together and continue to cook, stirring often, until the strawberries come to a boil. Remove the pan from the heat, then evenly divide the strawberry mixture into 4 ramekins. Place the filled ramekins on a foil-lined baking sheet. TIP: The aluminum foil will catch any drips if the cobbler bubbles over the top, and will make your cleanup a LOT easier!

Although this picture below doesn’t quite capture it, there really are a LOT of strawberry chunks in there!

Make The Crumb Topping For Strawberry Cobbler

Place the crumb topping ingredients in a small bowl. Mix up the ingredients with a pastry blender or two forks, and blend until the crumbs are about the size of peas.

Evenly distribute the crumb topping over the tops of the strawberry cobbler in all 4 ramekins.

Time To Bake

Once all the ramekins all have crumb topping, put the foil-lined baking sheet with the ramekins into a preheated 350° F. oven, and bake for 25 minutes. When done, carefully remove the strawberry cobbler from the oven. Transfer the ramekins to a wire rack to finish cooling. The cobblers will look something like the photo below, and will smell GOOD!

Serving The Strawberry Cobbler

Let the strawberry cobbler cool down for a few minutes, and then add a small scoop of homemade or store bought vanilla ice cream to each dessert. You can also garnish each cobbler with a sprig of mint, for presentation. This is optional, but adds color and fancies up the dessert a bit!

The only thing left to do at this point is to grab a spoon, and take a big ol’ bite of this delicious strawberry cobbler. It’s soooo good!

Sure hope you’ll give this easy recipe for strawberry cobbler in individual servings a try! I think you will be glad you did! Thanks for stopping by. Have a great day, and come back soon.

Looking For More COBBLER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few cobbler recipes, including:

• Karen’s Delicious Apple Cobbler
• Fresh Peach Cobbler
• The Pioneer Woman’s Blackberry Cobbler

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://chocolatechocolateandmore.com/fresh-strawberry-cobbler/

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Strawberry Cobbler

Prep Time

20 mins

Cook Time

6 mins

Total Time

26 mins

 

Delicious strawberry cobbler (in individual servings), featuring fresh strawberries and a buttery crumb topping, will be a family dessert favorite!

Category: Dessert

Cuisine: American

Keyword: strawberry cobbler

Servings: 4 servings

Calories Per Serving: 383 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4-5 cups strawberries (fresh), cut into quarters
• 1/4 cup granulated sugar
• 4 teaspoons cornstarch
• 4 teaspoons cold water
• 1/2 cup brown sugar (light or dark)
• 1/2 cup quick cooking oats
• 1/3 cup all purpose flour
• 1/4 cup butter , softened
• Vanilla Ice Cream (for topping cobbler- optional, but recommended!)
• Mint sprigs (for garnish-optional)

US Customary - Metric

Instructions

1. Preheat oven to 350 degrees F.

2. Clean, de-stem and hull strawberries. Slice into quarters. Place strawberries and granulated sugar in a medium sized saucepan. Stir to combine, then let sit for about 20 minutes. After 20 minutes, place pan on stove and heat strawberries on medium heat for 5 minutes.

3. While strawberries are heating, combine cornstarch and cold water in a small bowl. Whisk well to fully combine (and dissolve the cornstarch...no lumps!) Pour cornstarch mixture into the strawberries. Stir. Continue heating (and stirring) the strawberries until mixture begins to boil. Remove pan from the heat. Divide strawberry mixture into 4 ramekins. Set aside.

4. To make the crumb topping, place brown sugar, oats, flour and butter in s small bowl. Cut ingredients together with a pastry blender (or two forks), until it becomes small crumbles. Evenly distribute crumb topping over the top of all 4 strawberry-filled ramekins (cover the tops completely). Put ramekins on a baking sheet that is covered with parchment paper, a silicone mat, or aluminum foil. This helps catch any drips that may or may not occur (depending on how full the ramekins are).

5. Bake cobbler at 350 degrees for approximately 25 minutes. When done, topping should be golden brown, and bubbly around the edges. Remove from oven. Let cobbler cool 5-10 minutes before serving. Add a scoop of vanilla ice cream, garnish with a sprig of mint, dig in... and ENJOY!!!

Recipe Notes

You do not need to lightly mash the strawberries as I did (to extract more juice). Just omit that step and add the quartered strawberries to the saucepan with the granulated sugar. It's all good.

Nutrition Facts

Strawberry Cobbler

Amount Per Serving (1 serving)

Calories 383 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 30mg10%

Sodium 111mg5%

Potassium 303mg9%

Carbohydrates 67g22%

Fiber 4g17%

Sugar 46g51%

Protein 3g6%

Vitamin A 370IU7%

Vitamin C 84.6mg103%

Calcium 54mg5%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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