Listen, I don’t know if we want to call these gluten free mini peach crisps or mini peach crumbles but EITHER WAY, no matter what we call it, whoever you make it for will be calling you for more. That’s all I’m saying.
Okay, well, that’s definitely not all i’m saying, because I have some more things to say, but you can always just scroll through to the bottom for the recipe if you are so inclined. As August quickly comes to a close (is it just me or does time fly when you’re in a pandemic), and September quickly approaches, I feel like these gluten free mini peach crisps perfectly bridge the gap between summer and fall desserts. The sweetness of the peaches and the warmth of the cinnamon just hit you with all the feels at once, technically speaking.
True story, the first time I recipe tested this, I thought we had peaches in the house. However, they turned out to be nectarines. I clearly have no idea what I’m doing half the time. Not gonna lie. But, moral of the story is: if you only have nectarines on hand, and not peaches, go for it.
Ingredients
- For the peaches
2 2 peaches, cut and cubbed
1/4 tsp 1/4 cinnamon
3 tsp 3 coconut sugar
- For the crisp
1/2 cup 1/2 almond flour
1 tbsp 1 coconut sugar
1/4 tsp 1/4 cinnamon
1 tsp 1 melted ghee (can sub coconut oil)
2 tsp 2 maple syrup
pinch of salt
Directions
- Preheat your oven to 375.
- In a bowl, combine your peaches, cinnamon, coconut sugar and coat thoroughly.
- In another bowl, make your crisp mixture by combining your dry ingredients – almond flour, coconut sugar, cinnamon, and salt. Add in your wet ingredients – maple syrup and ghee – until a crumble- like dough forms.
- Spoon your peach mixture into two mini, or one large, well-greased and oven-safe ramekins. Add your crisp mixture on top and bake for 25-30 minutes depending on your oven!
