Mini Peach Raspberry Crisps
These decadent mini crisps are filled with fresh, plump peaches & tart raspberries, topped with a spiced almond topping, making a quick and easy dessert!
We all love a fruit crisp, and since I had some peaches and raspberries that weren’t getting eaten, I made these mini peach raspberry crisps. The recipe is super easy to throw together, smells amazing while baking, and makes my family very happy.
Mini Peach Raspberry Crisps
Almond Topping:
- ½ cup flour
- ¼ cup brown sugar
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp cardamon
- ¼ tsp salt
- 4 tbsp unsalted butter, cold & diced
- ½ cup sliced almonds
Peach Raspberry Filling:
- 2½ cups fresh peaches, peeled & sliced (about 5 large)
- ½ cup fresh raspberries
- ¼ cup white sugar
- 1½ tsp cornstarch
- 1 tsp vanilla
- ¼ tsp cinnamon
How to Make Mini Peach Raspberry Crisps:
Preheat the oven to 350 degrees. Coat 4 ramekins with butter or cooking spray. Line a baking sheet with parchment paper.
Make the almond topping by combining the flour, brown sugar, baking powder, cinnamon, cardamom, salt, and diced cold butter in a small bowl; work the mixture with your fingers until crumbly and well combined. Add the sliced almonds and work them into the flour mixture; set aside until needed.
Make the filling by combining the peaches, raspberries, sugar, cornstarch, vanilla, and cinnamon in a bowl, then mix until the fruit is evenly coated.
Divide the mixture evenly into the ramekins.
Sprinkle the almond topping evenly over each dish.
Bake the mini crisps for 25-30 minutes or until the topping is golden brown and the fruit is tender.
Allow them to cool on a wire cooling rack for 10 minutes before serving as is or with vanilla ice cream. Enjoy.
Equipment
- 4 Small Baking Dishes or Ramekins
Ingredients
Almond Topping:
- ½ cup flour
- ¼ cup brown sugar
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp cardamon
- ¼ tsp salt
- 4 tbsp unsalted butter cold & diced
- ½ cup sliced almonds
Peach Raspberry Filling:
- 2½ cups fresh peaches peeled & sliced (about 5 large)
- ½ cup fresh raspberries
- ¼ cup white sugar
- 1½ tsp cornstarch
- 1 tsp vanilla
- ¼ tsp cinnamon
Instructions
- Preheat the oven to 350 degrees. Coat 4 ramekins with butter or cooking spray. Line a baking sheet with parchment paper.
- Make the almond topping by combining the flour, brown sugar, baking powder, cinnamon, cardamom, salt, and diced cold butter in a small bowl; work the mixture with your fingers until crumbly and well combined. Add the sliced almonds and work them into the flour mixture; set aside until needed.
- Make the filling by combining the peaches, raspberries, sugar, cornstarch, vanilla, and cinnamon in a bowl, then mix until the fruit is evenly coated.
- Divide the mixture evenly into the ramekins.
- Sprinkle the almond topping evenly over each dish.
- Bake the mini crisps for 25-30 minutes or until the topping is golden brown and the fruit is tender.
- Allow them to cool on a wire cooling rack for 10 minutes before serving as is or with vanilla ice cream. Enjoy.
