Mini Peach Crisps

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Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes

Ingredients:

• For the peach filling:

  3 cups peaches, fresh or frozen, diced (~6 medium peaches)*

  3 tbsp granulated sugar

  1 tbsp lemon juice

  2 tsp cornstarch

  1/2 tsp vanilla extract

  Pinch of salt

• For the crisp topping:

  2 tbsp all-purpose flour (option for gluten-free)

  2 tbsp rolled oats*

  3 tbsp light brown sugar

  1 tsp ground cinnamon

  Pinch of salt

  2 tbsp unsalted butter, cold and cubed (option for dairy-free)

Instructions (yields 4 crisps):

• Preheat oven to 350°F. Lightly grease 4 small ramekins and set aside.

• Gently mix all of the filling ingredients in a large bowl. Evenly divide the filling between the four dishes.

• Mix the flour, oats, brown sugar, cinnamon, and salt together in a small bowl. Cut in the butter using a fork until the mixture is fully incorporated and crumbly. Sprinkle the crisp topping evenly over each filling.

• Bake for 35–40 minutes until the crisps are golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm (you can also serve them room temperature or cold). Top with vanilla ice cream or a dollop of whipped cream!

• Nutrition

  Calories: ~233

  Protein: ~1g

  Fiber: ~2g

  Added sugar: ~18g

• Recipe Notes

  I used a mix of white and yellow peaches for my crisps, but you can opt for one or the other.

  If using fresh peaches, follow the recipe as is. If using frozen peaches, increase cornstarch by 1/2-1 teaspoon to prevent the crisp from becoming too watery.

  While oats are naturally gluten-free, they are often processed in facilities that also handle wheat, barley, or rye. If you have celiac disease, choose certified gluten-free oats to minimize the risk of cross-contamination.

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