Mini Blueberry Peach Crisps
featured in Mini Cast Iron Fruit Crisps
Craving something sweet? These adorable individual fruit crisps are the perfect dessert to whip up for a summer’s night in!
Tasty Team
August 01, 2019
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
10 minutes
10 min
Cook Time
40 minutes
40 min
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
10 minutes
10 min
Cook Time
40 minutes
40 min
Ingredients
for 4 servings
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
Crisp Topping
- 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
Special Equipment
- 2 cast iron pans, 4 1/2 in (10 cm)
Preparation
- 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.
- Let cool for 10 minutes before serving.
- Enjoy!
