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.
Servings 12 jars
Calories 267kcal
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