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Jordan Cord

Blueberry Peach Crisps

Right around this time last year, I was posting a recipe very similar to this one. In fact, this is just 3 days shy of last year’s rhubarb rum crisps and no, I didn’t plan it that way. Coincidence? I think not.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 474
Ingredients Method

Ingredients
  

Filling
  • 2 teaspoons vanilla
  • 2 Tablespoons cornstarch
  • 6 Tablespoons lemon juice
  • 1/2 cup coconut sugar
  • 2 Tablespoons maple syrup
  • 1 pint fresh blueberries
  • 2 cups fresh yellow peaches
Topping
  • ½ cup oat flour
  • ½ cup almond meal
  • ½ cup rolled oats
  • 1 teaspoon nutmeg
  • 1 Tablespoon brown sugar
  • ¼ cup maple syrup

Method
 

  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.