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.
2tablespoontapioca starch,or 1 ½ tablespoon cornstarch
2tablespoonhoney
1inchknob of ginger,finely grated
2tablespoonlemon juice
Crisp Topping
1cupoat flour(grind rolled oats, use gluten-free oats if necessary)
11/2cupsrolled oats(not quick oats)
½cupchopped almonds(optional)
½cupbrown sugar or coconut palm sugar
½cupmelted 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.