Preheat the oven to 375 degrees F. Grease four ramekins with butter and place them on a baking sheet.
Cut the peaches into slices; you can leave the skin on or peel them. In a mixing bowl, combine the peaches, sugar, and cornstarch. Spoon the peach mixture into the ramekins.
In another bowl, mix together the flour, oats, brown sugar, cinnamon, and salt. Pour in the melted butter, and mix until clumps form. Spread the oat crumble mixture across the ramekins.
Place the baking sheet with the ramekins in the oven, and bake for 25 to 30 minutes until the oat topping is lightly browned and the peach filling is bubbling. Remove from the oven, let cool for a few minutes, and serve! A scoop of vanilla ice cream is optional but delicious!
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You can use frozen peaches in place of fresh if needed.
To prep a few hours in advance, follow the steps up until baking. Wrap the ramekins in plastic or beeswax and store in the fridge. Remove the wrap before baking.