These mini peach crisps are summer perfection. The individual cups makes them easy to serve at picnics or parties.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Servings: 8
Ingredients
1/4cupgranulated sugar
2tablespoonsgluten-free flour blend
1teaspoonground cinnamon
7cups1/2-inch fresh or frozen peach slices8 peaches, about 3-1/2 pounds
2/3cupfresh blueberries
For the topping
2/3cuppacked brown sugar
1/2cupgluten-free flour blend
1/3cupgluten-free rolled oats
3tablespoonschopped pecans
1/4teaspoonground cinnamon
1/3cupsalted butter
Instructions
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.