Dessert and portion size doesn’t have to be mutually exclusive! These single-serving desserts are delicious with fresh, seasonal fruit.

Individual peach crisps

Ingredients:

• 6 parchment paper lotus cups
• 6 ripe medium local peaches
• 1 cup (250 mL) fresh local blueberries, optional
• 1 tbsp (15 mL) minute tapioca
• 1-2 tbsp (15-30 ml) liquid honey – optional (I don’t use any but if you have a sweet tooth….)

Topping ingredients:

• ¼ cup (60 mL) oat flour (available at bulk stores)
• ½ cup (125 mL) large oat flakes
• 2 tbsp (30 mL) oat bran
• 2 tbsp (30 mL) dark brown sugar
• ¼ tsp (1 mL) cinnamon
• ¼ cup (60 mL) canola oil – see note below

Method:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with 6 parchment paper lotus cups – spacing them out so they don’t knock each other over.
2. Peel peaches and slice thinly into a large bowl, add blueberries if using. Add tapioca and toss gently. If using honey, drizzle and let sit.
3. To make the topping: In a medium bowl mix together using a fork the oat flour, oat flakes, oat bran, brown sugar, and cinnamon. Add oil and mix until well combined.
4. Gently toss the peaches and then equally spoon into the parchment paper cups. Spoon 2 heaping tablespoons (30 mL+) of the topping.
5. Bake in the oven for 40-45 minutes.
6. Cool slightly, remove from the pan and let sit on a cooling rack. Serve warm or left sit and serve 2-6 hours later. Refrigerate any leftovers.

Per serving = 1 lotus cup

196 calories, 9 g total fat, 0.8 g sat fat, 0 trans fats, 0 mg sodium, 31 g carbs, 3.6 g fibre, 20 g sugar, 2.9 g protein

Courtesy Mairlyn Smith

www.mairlynsmith.com

@mairlynsmith