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+ servings

Individual Toffee, Pecan, and Peach Crisps

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6


  • 5 cups fresh or frozen peaches, about 2 pounds of frozen peaches, thawed if frozen
  • 3 tablespoons sugar
  • 1/2 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract


  • 3/4 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/3 cup plus 1 tablespoon packed light brown sugar
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 3/4 cup English toffee bits, I used Heath Toffee Bits, located in the baking aisle with the chocolate chips
  • 1/2 cup pecans, coarsely chopped
  • vanilla ice cream


  • Preheat oven to 350 degrees. Butter six (1 1/4 cup) ramekins and place on a baking sheet
  • In a large bowl, mix peaches, sugar, lemon juice, and vanilla extract. Divide peach mixture among ramekins.
  • In a medium bowl, combine flour, oats, brown sugar, and salt. Add butter, and rub it into the flour mixture using your fingers. Stir in toffee bits and pecans. Sprinkle over peaches.
  • Bake until bubbly and light brown, about 40 minutes. Serve warm with ice cream.