Craving something sweet? These adorable individual fruit crisps are the perfect dessert to whip up for a summer’s night in!
1 hr 15 min
Blueberry Peach Filling
2 cups large peaches (450 g), pitted and sliced 1/8 in (3 cm)
6 oz blueberry (170 g)
3 tablespoons organic sugar
1 ½ teaspoons arrowroot powder
1 cup old fashioned rolled oat (80 g), divided
¼ cup raw almonds (35 g)
1 tablespoon flax seed
2 tablespoons pepitas, pumpkin seeds
2 tablespoons almond flour
¼ teaspoon kosher salt
1 teaspoon ground ginger
2 tablespoons maple syrup
3 tablespoons coconut oil, melted
2 cast iron pans, 4 1/2 in (10 cm)
How to Make It
Preheat the oven to 375˚F (190˚C).
Make the filling: In a medium bowl, mix together the peaches, blueberries, sugar, and arrowroot powder until the fruit is well coated. Set aside while you prepare the topping.
Make the topping: In a food processor, combine ½ cup oats, the almonds, flax seeds, pepitas, almond flour, salt, ginger, and maple syrup. Blend for 20–30 seconds, until the mixture is broken down but still has a coarse texture. With the food processor running, pour in the melted coconut oil and process until the dry ingredients are well coated.
Transfer the topping to a medium bowl and fold in the remaining ½ cup (40 G) oats.
Evenly divide the filling between 2 mini cast-iron skillets. Top each skillet with a heaping cup of the topping.
Bake for 22–25 minutes, until the filling is bubbling around the edges of the pan but not overflowing and the topping is golden brown and crisp.