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Close-up of a spoon scooping a portion of peach and berry crumble from a small glass jar. The crumble has a golden-brown topping with visible pieces of fruit and berry juice.
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5 from 1 vote

Peach Crisp with Blueberries

These mini peach crisps are summer perfection. The individual cups makes them easy to serve at picnics or parties.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8

Ingredients

  • 1/4 cup granulated sugar
  • 2 tablespoons gluten-free flour blend
  • 1 teaspoon ground cinnamon
  • 1 1/2 pounds peaches 4-6 peaches, depending on size
  • 2/3 cup fresh blueberries

For the topping

  • 1/3 cup packed brown sugar
  • 1/4 cup gluten-free flour blend
  • 3 tablespoons gluten-free rolled oats
  • 1 to 2 tablespoons chopped pecans
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons salted butter

Instructions

  • Preheat oven to 375° F. Set 8 4-ounce canning jars or ramekins on a baking sheet. For one large crisp, use a 9-inch pie plate.
  • Pit peaches and peel if desired. Slice or cut into chunks.
  • Make the filling. In a large bowl stir together granulated sugar, the 2 tablespoons flour, and 1 teaspoon cinnamon. Add peaches and blueberries; stir well to coat. Divide filling among the jars.
  • For topping, in a bowl stir together brown sugar, remaining flour, rolled oats, pecans, and remaining cinnamon. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over the peach mixture. (You may have extra topping; store in the freezer for a future use.)
  • Bake, uncovered, for 25-30 minutes or until topping is golden brown and juices are bubbling. Let cool for 10 minutes before serving.
  • If not serving immediately, let cool to room temperature, then 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.
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