peach blackberry crisp for two

This recipe is brought to you byyyyyy:

Yep. The world’s most adorable little cast-iron pan. I obviously bought this with two-person desserts in mind. (Or a single-serve mac ’n cheese. The possibilities are endless, really). Cast-iron pans are a wonderful thing, people. I don’t know why but they are magical and I love them. I own about four, if we’re counting. 

I’ve been on a major summer fruit kick lately. AKA eating alllll the fresh peaches/nectarines/berries while I still can! An overflowing fruit drawer in our refrigerator is pretty much what inspired this recipe. Oh, and the fact that Grant and I were doing a “no refined sugar” challenge for a few weeks. Yep, this is refined-sugar free! That means it’s appropriate for breakfast, right? It’s basically your regular morning fruit & oats in a more spruced-up form, after all. 

The fruit cooks down to this amazingly-buttery-melt-in-your-mouth texture and it contrasts so well with the crisp & crumbly mixture on top. The coconut sugar gives a super unique flavor but don’t worry – it won’t taste coconut-y (something I had to reassure Grant of many times). 

This recipe comes together SO FAST too, so that means more time you can spend eating this with your human of choice and less time making a treat for movie night/date night/whatever-you-want night! We enjoyed (devoured) this on our little balcony with some iced tea and it was the best end to a long day. 



Recipe:

  • 1/4 cup + 1 TBS coconut sugar
  • 1/4 cup flour
  • 1/4 oats
  • 3 TBS cold butter
  • Cinnamon
  • Nutmeg
  • Salt
  • 1 peach
  • Handful of blackberries

Preheat oven to 375 degrees. To make the topping, combine coconut sugar, flour, oats, and salt in a small mixing bowl. Mix together then cut the butter into the mixture, until there are semi-even smallish lumps spread throughout. Set aside

In another bowl, combine sliced peach, blackberries, the extra TBS of coconut sugar, a pinch of cinnamon & nutmeg. Gently mix (a silicon spatula works great – it doesn’t pulverize the fruit). 

Grease your cast-iron pan (I usually line it with parchment paper too but you don’t have to do this. If you do, I recommend cutting it to fit in the bottom of the pan so it’s not sticking out everywhere). Pour the fruit mixture into the pan, then pour the crusty part on top. Bake for 12-15 minutes or until the top has lightly browned and the filling is a little bubbly. Serve with a load of ice cream. (It’s good plain too, if you are sadly out of ice cream.)

*Note – If you don’t have a mini cast-iron pan, you can use any small oven-safe baking dish. 

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