Blueberry Peach Crisps





  1. Combine vanilla, cornstarch, lemon juice, coconut sugar, and maple syrup in a large bowl. Use a fork to mix until well-combined.
  2. Add blueberries and peaches to the bowl and use a fork to mash them slightly. Just enough to release their juices and allow them to soak up the mixture.
  3. Preheat oven to 350º.
  4. In a small bowl, combine ingredients for the topping. Use your hands to mix until it is crumbly and sticky.
  5. Fill 8 oz. ramekins with 3/4 cups of blueberry-peach mixture. Evenly distribute the topping over the filling.
  6. Place ramekins on a baking sheet – just in case they bubble over the edges while baking – and pop them into the oven. Bake for 30-40 minutes.