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:
- 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.
- 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.
- 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.
- Gently toss the peaches and then equally spoon into the parchment paper cups. Spoon 2 heaping tablespoons (30 mL+) of the topping.
- Bake in the oven for 40-45 minutes.
- 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