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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2 servings
- 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
- 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
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.
*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.
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