Peach Pie Crisps

  • Author: The Kitchen Whisperer

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  • 4 cups Homemade Peach Pie Filling
  • 1/3 cup flour
  • 3 tablespoon rolled oats
  • 3 tablespoon brown sugar
  • 1 tablespoon white sugar
  • 1/2 teaspoon cinnamon
  • 5 tablespoon butter, cubed and cold
  • 1 tablespoon milk


  1. If making in the toaster oven, preheat to 350F. If making in convection oven, preheat to 325F.
  2. In a medium size bowl, add the flour, sugars, cinnamon and butter.
  3. Using a pastry cutter, ‘cut’ the mixture so it turns into pea-size clumps.
  4. Add in the milk and mix just until the ingredients are clumpy.
  5. Add 1 cup of filling to each ramekin (mine are 8 ounces).
  6. Divide the topping evenly over the filling. It’s okay that it doesn’t cover it entirely – you want to see filling. You don’t want to fill them to the top as they will spill over and that’s a waste. Fill them so you have about a 1/4” space at the top.
  7. Place on a baking sheet to catch any overflow.
  8. Bake for 25-30 minutes or until the crisp later is golden brown.


If you want you can add 1 cup of fresh blueberries or raspberries to the pie filling to make peach berry crisps

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