Summer seems to be sticking around a little bit longer in Boston, but I’m certainly not complaining! After a pretty sweltering few days, Sunday was the perfect temperature. Perfect for a picnic on the esplanade, looking out at the sailboats on the Charles River. And because picnics involve food, obviously this was a perfect occasion for me to try a new recipe. After my week of overnight oats in Mason jars, I continued the food-in-a-jar trend. Miniature peach crisps, baked in Mason jars. I made three, one for each of us.
Crisp of any kind is one of my favorite desserts, and I always celebrate fall with a big apple crisp. I always follow the same recipe for that, but for these peach crisps, I decided to do a little experimenting. After ice cream and truffles, I have returned to my clean, healthy eating, so I tried to lighten up these little peach crisps. Gluten free, dairy free, extra fiber, and only a tiny bit of sugar. Because I only made three, I didn’t even have to use a big mixing bowl and one large peach was sufficient. So easy, classy, and delicious (and healthy)!
Peach Crisp makes three in 4 oz Mason jars
1 large peach, cut into small pieces
1 tsp arrowroot starch (cornstarch works as well)
½ tsp granulated sugar
1-2 tsp chia seeds
½ tsp ginger
½ tsp cinnamon
1/8 cup oats
1/8 cup almond flour
1 tsp coconut oil
1 tsp maple syrup
1 tbsp shredded coconut (optional)
Preheat the oven to 350F.
Mix the peach in a bowl with the arrowroot starch, sugar, chia seeds, ginger and cinnamon. Let this sit for a little while to let the flavors mix together. The arrowroot starch makes the fruit a little gooier and softer, so letting it mix also helps with the consistency of the filling.
Mix the oats, almond flour, coconut oil, syrup, and coconut in another small bowl. You can add some more cinnamon to this as well.
Split the peach filling evenly among the Mason jars, then top each evenly with the crumble mixture.
Because these are so small, the crumble topping cooks pretty quickly, but if you like the peaches well cooked and soft, it takes a little longer. For this I recommend placing the crisps in the oven and letting them cook for 10-15 minutes. Then top each one with tin foil, which will allow the bottom to continue cooking but without burning the top. Cook for about 25 more minutes or until the peach filling looks well done and stops bubbling.
Screw on the tops and transport them to your meal! Topping the crisps will hold in the heat, so even if you have to travel a long distance, they will still have that fresh-out-of-the-oven feel. Mine were still warm after a 23 mile bike ride!