Mini Peach Crisp (Gluten-free)

Make individual servings of this naturally sweet, glutne-free mini Peach Crisp to take along on your next picnic or camping trip. Perfect for your lunch bag, too.

This recipe for mini Peach Crisp makes an ideal camping or picnic dessert. It's a healthy treat that doesn't require graham wafers, marshmallows, chocolate or a fire! I often make several jars, pack what we will need, and put the rest in the freezer for another trip.

When it's camping and picnicking season, I have to remind myself that just because we're in the woods, near a lake, or out on the ocean is no reason to give up our healthy clean-eating habits. And just because you're camping is no reason to have to give up dessert!

Ingredients for individual peach crisp

• ripe, fresh peaches, peeled and chopped
• tapioca starch, or cornstarch
• honey
• fresh ginger, finely grated
• lemon juice

Crisp Topping

• oat flour (grind rolled oats, use gluten-free oats if necessary) or substitute gluten-free flour blend
• rolled oats 
• chopped almonds (optional)
• brown sugar or coconut palm sugar
• melted butter or coconut oil
• pinch of salt

Peaches are on the "Dirty Dozen" list so you may want to choose organic peaches if you can find them or if you don't grow your own. Check your farmer's market or local farm stands, but hurry! They'll be a distant summer memory soon. And if you miss them, try this Mason Jar Peach Crisp recipe with other fruit or berries instead. Blackberry Crisp is just as delicious.

Instructions

1. Preheat oven to 375°F.
2. Peel peaches, remove stone, slice and chop.
3. In a large bowl, toss with tapioca starch, honey, ginger and lemon juice.
4. Combine the crisp topping ingredients in a food processor, pulsing to mix evenly.
5. Fill ½ cup Mason jars or small ramekins three-quarters full with the peach mixture, then add the topping.
6. Place filled jars on a parchment paper lined baking sheet (as the juice will likely bubble over) and bake for 28 - 30 minutes or until fruit is bubbling and crisp topping is golden brown.
7. Cool slightly and serve.

And if you love peaches as much as I do, try these Grilled Peaches with Honey Lemon Drizzle, Peach Ginger Iced Tea, or Peach Sangria!

Note: Since this post was written, it is no longer recommended to bake with Mason jars as they may break in the oven. I suggest using small ramekins instead.

More fruit crisp recipes

📖 Recipe

Mini Peach Crisp

Individual servings of naturally sweet Peach Crisp baked and served in small ramekins make an ideal dessert for picnics, camping trips, or for your packed lunch.

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Course: Dessert

Cuisine: American

Diet: Gluten Free

Prep Time: 20 minutes minutes

Cook Time: 28 minutes minutes

Total Time: 48 minutes minutes

Servings: 12 jars

Calories: 267kcal

Author: Elaine

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Equipment

small Mason jars

Ingredients

• ▢ 6 cups peaches, peeled and chopped
• ▢ 2 tablespoon tapioca starch, or 1 ½ tablespoon cornstarch
• ▢ 2 tablespoon honey
• ▢ 1 inch knob of ginger, finely grated
• ▢ 2 tablespoon lemon juice

Crisp Topping

• ▢ 1 cup oat flour (grind rolled oats, use gluten-free oats if necessary)
• ▢ 11/2 cups rolled oats (not quick oats)
• ▢ ½ cup chopped almonds (optional)
• ▢ ½ cup brown sugar or coconut palm sugar
• ▢ ½ cup melted butter
• ▢ pinch of salt

Instructions

• Preheat oven to 375°F.
• Peel peaches, remove stone, slice and chop.
• In a large bowl, toss with tapioca starch, honey, ginger and lemon juice.
• Combine the crisp topping ingredients in a food processor, pulsing to mix evenly.
• Fill ½ cup Mason jars three-quarters full with the peach mixture, then add the topping.
• Place filled jars on a parchment paper lined baking sheet (as the juice will likely bubble over) and bake for 28 - 30 minutes or until fruit is bubbling and crisp topping is golden brown.
• Cool slightly and serve.

Notes

Use certified gluten-free oats if necessary.

Nutrition

Calories: 267kcal

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