Peach Blueberry Crisp for Two
This peach blueberry crisp is the perfect recipe for two! When you aren't wanting to make enough to feed a crowd and just want to share with one other person or maybe even just eat it all yourself - we won't judge! Gluten-free, dairy-free and vegan.
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Ingredients
Filling
- 1 peach - pitted and cut into slim wedges
- 1/4 cup blueberries
- 1/4 cup water
- 1/2 tsp cornstarch - or tapioca flour
- 1/2 tsp cinnamon
Topping
- 1/4 cup raw or roasted almonds
- 1/4 cup walnuts
- 1/8 cup coconut flakes - unsweetened
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 tbsp coconut butter - slightly softened
- 1/2 tsp honey - use maple syrup for vegan, or more to taste
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Instructions
- Preheat oven to 350F.
- In a small bowl, mix together peaches, blueberries, cinnamon, water and cornstarch. Pour into a 1/2 quart round oven safe dish or two individual ramekins and set aside.
- In a food processor, combine almonds, walnuts, coconut flakes, cinnamon, nutmeg and salt. Pulse 5-6 times until nuts are in small pieces. A few larger pieces can remain.
- Pour nut mixture into a small/medium bowl. Stir in coconut butter and with your hands try to work it into the nut mixture, pressing it to form some clumps. Spoon nut topping over the filling.
- Cover baking dish with aluminum foil and bake at 350F for 18-22 minutes, until the topping is lightly browned and the filling is warm.
- Serve warm out of the oven.
Notes
*This recipe makes enough for two people to share, but you could always double or triple the recipe to bake it for a larger amount of people.
*You can also bake this recipe in individual ramekins.
Nutrition
Calories: 378kcal | Carbohydrates: 23g | Protein: 8g | Fat: 30g | Saturated Fat: 7g | Sodium: 300mg | Potassium: 361mg | Fiber: 8g | Sugar: 12g | Vitamin A: 245IU | Vitamin C: 6.8mg | Calcium: 75mg | Iron: 1.9mg
