Individual serving sized peach crisp is the perfect winter dessert.
This is my least favorite time of year for produce. It’s the doldrums of winter when oranges and apples aren’t really that great any more because they are coming from cold storage, and the spring fruits and berries haven’t started yet. So right about now, I am looking at my freezer and pantry for frozen or canned fruits. Peaches are my first choice because they taste good in just about any form. So on a rainy, almost spring evening, I am likely to be serving up a peach crisp, cake, cobbler or pie.
I really like making individual sized desserts because there is less squabbling over who got what piece. Yes, there are more dishes to wash, but I’ll take that over arguing any day.
These are easy to make gluten free. I love “Kind” brand granola, but there are many gluten free brands out there. Also, if you prefer not to use refined sugar, substitute coconut sugar, maple syrup or honey.
- 2 cups frozen peach slices
- ⅓ cup sugar
- 1 Tbsp instant tapioca (minute tapioca)
- 1 C granola cereal (any kind)
- 2 Tbsp butter
- Mix the peach slices with the sugar and tapioca.
- Spoon into the bottom of 4 large ramekins
- Place the granola and butter in a microwave safe bowl, heat until butter melts, about 1 minute.
- Stir granola and butter together.
- Divide it evenly on top of the four ramekins.
- Bake for 30 minutes at 350 degrees.