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Gluten free mini peach crisps are a great dessert for parties! Bonus, they have blueberries too.
My husband’s birthday is coming up, which means we typically have a party. It doesn’t hurt that the day always falls around Labor Day — we can combine the two for a full weekend blast. Sometimes this goes well, and sometimes I’m wondering why we’ve invited so many people over. Hey, I’m an introvert. My time is precious.
One year for his birthday I made a bunch of these mason jar margaritas. They were a hit, but a little bit in that “stop teaching my preschooler how to play flip cup” way. Still, I love the idea of serving things in mason jars for ease and portion sizing, so I wanted to have something on hand for the party.
Gluten free mini peach crisps are a great dessert for the end of summer. Peach season is at its end, so I’ve been trying to capture as much of it as possible by making peach barbecue sauce, peach cobbler ice cream, and these little jarred desserts.
Using small mason jars for the crisps means you already have portioning taken care of (always a drag at a party) and no one needs to have anxiety about being the first one to cut into a whole dessert (it happens).
And if you’re not having a party, you can just pop any extras into the freezer and heat them up when you want to have a warm, summery dessert as you plan for Thanksgiving dinner.
These crisps also feature blueberries, whose tartness pairs wonderfully with the more traditionally sweet peaches.
Plus, making the crisps gluten free means our celiac friends can enjoy a fantastic dessert without feeling left out of cake time. Heck, they might even be getting the better end of the dessert deal!
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Gluten Free Mini Peach Crisps with Blueberries
- 1/4 cup granulated sugar
- 2 tablespoons gluten-free flour blend
- 1 teaspoon ground cinnamon
- 7 cups 1/2-inch fresh or frozen peach slices, 8 peaches, about 3-1/2 pounds
- 2/3 cup fresh blueberries
For the topping
- 2/3 cup packed brown sugar
- 1/2 cup gluten-free flour blend
- 1/3 cup gluten-free rolled oats
- 3 tablespoons chopped pecans
- 1/4 teaspoon ground cinnamon
- 1/3 cup salted butter
- Preheat oven to 375° F. For filling, in a bowl stir together granulated sugar, the 2 tablespoons flour, and 1 teaspoon cinnamon. Add peaches and blueberries; toss to coat. Divide filling among 8 4-ounce canning jars.
- For topping, in a bowl stir together brown sugar, 1/2 cup flour, rolled oats, pecans, and 1/4 teaspoon cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse
crumbs. Sprinkle topping evenly over the peach mixture.
- Bake, uncovered, for 30 to 35 minutes or until topping is golden brown. Serve warm.
- If not serving immediately, cover the jars with the canning lids and store in the refrigerator
or freezer, then reheat in the oven before serving for about 10 minutes.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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