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Mini Peach Crisps
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What’s a picnic without a peach? We love the addition of walnuts and tangy dried cherries in this easy-to-make, classic summer fruit dessert.
serves 6


5 large ripe peaches, pitted and cut into chunks, about 3½ cups

1 lemon, zest and juice

3 tablespoons all-purpose flour or gluten-free flour blend

1/4 cup tightly packed brown sugar

2 tablespoons sugar

1/2 teaspoon vanilla extract

1/2 cup dried cherries

Pinch kosher salt

For topping:

1 1/4 cups all-purpose flour or gluten-free flour blend

1/2 cup rolled oats

1/2 cup brown sugar

1/2 cup sugar

1 1/4 stick cold, unsalted butter, cut into pea-sized pieces

1/2 cup chopped walnuts

Pinch kosher salt

1 to 2 tablespoons cold water

6 6-oz. ramekins

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Mini Peach Crisps
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


Heat the oven to 350 degrees.

1. For filling: Toss the peaches in a large bowl with the lemon zest and juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins.

2. For topping: Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time, until mixture is clumpy but crumbly. Loosely top each dish with topping. Do not press down you want it to be crumbly.

3. To prevent drips, place ramekins on a sheet tray and bake for 20-25 minutes, or until the filling is hot and bubbly, and the topping is brown and crispy. Serve warm with vanilla ice cream or whipped cream.

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