The only thing better than a good recipe? When something’s so easy that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the dishes and drinks you can make with your eyes closed.
Whether it’s a Crunchwrap for a crowd, one big blueberry pancake, or larger-than-life panna cotta, we’ll concede that sometimes bigger can be better. Other times, though, you just don’t feel like sharing. During the warmest months, when it’s all about large-format dinner parties and sweltering backyard barbecues, this three-ingredient, single-serve peach crisp is what I turn to when I want to steal a little bite of summer, just for myself.
Stone fruit isn’t going to wait around all season for a group gathering to be baked into a bubbling, sweet creation. You have to strike while the iron is hot—or rather, when the fruit is sweet and tender, but still firm enough to hold its shape when baking in a 350° oven.
This Crisp for One is ideal for when you want to do something with that last farmers market peach on your kitchen counter. Maybe you have a few spare berries in the pint container; throw those in too. This recipe is adaptable to whatever you have on-hand the moment the craving hits. Peaches, nectarines, plums, apricots—they all work. Don’t bother peeling your fruit either. Skins give some texture while also keeping the fruit intact.
However you riff on it, make sure you have a scoop of ice cream at the ready to melt into the jammy nooks. Then sit back and relax, comforted by the fact that this crisp is meant only for you.
How to make Fruit Crisp for One:
Pit and slice 1 medium peach (no need to peel) and nestle slices into a ramekin. Using a similarly sized nectarine would work nicely too; or substitute two or three smaller pieces of fruit like plums or apricots. Sprinkle fruit with sugar, top with a handful of your favorite granola tossed with a splash of oil, and bake at 350° for 20–30 minutes until jammy and bubbly. If you don’t want to heat up your whole oven, you can also bake this in a toaster oven.
Crisps are inherently forgiving, thanks to that oaty blanket on top, so feel free to improvise. Squeeze a lemon cheek or sprinkle with a little more sugar, depending on how sweet your fruit is. A dash of cinnamon or cardamom would be welcome too. Any oil works here, but the flavors of sweet coconut or peppery olive oil are especially sublime.