We all love a good peach crisp. It’s sweet, it’s crunchy, and it’s delicious!
Here’s the good thing about peach crisp for two: there’s so many reasons to make it! You can whip it up for date night, with your friend, for your parent, or of course all for yourself. The ingredients are simple, arguably healthy, and useful for so many other recipes.
We found Denver-based Oh, Lady Cakes’ recipe for a dang good two-person peach crisp. We loved it so much we modified it to include fresh ingredients you can pick up from our market.
In addition to the ingredients found at the market, you’ll need: lemon, chia seeds, vanilla bean powder, sea salt, whole grain oat flour, cinnamon, and coconut oil. Enjoy!
Peach Filling 3 large peaches, pitted and sliced from Palisade Peach Tree (pick up extra for snacking!) 1 tablespoon (15g) Nimbus Road Apiary honey Juice of half a lemon, optional 2 teaspoons (9g) chia seeds Heavy pinch of vanilla bean powder Pinch of sea salt
Crumb topping 1/2 cup (52g) whole grain oat flour 1/2 cup (45g) Three Seeds Bakery granola (use any extra granola for breakfast!) 1/2 teaspoon ground cinnamon Pinch of sea salt 2 tablespoons (24g) unrefined coconut oil, melted (but not hot) 3 tablespoons (45g) Nimbus Road Apiary honey
Preheat oven to 350˚F. Lightly grease two pie dishes and set aside. Add the peaches to a small mixing bowl and drizzle the honey and lemon juice over top; toss to combine. Add the chia seeds, vanilla bean powder, and sea salt; toss to combine and set aside.
To make the crumb topping, add the oat flour, granola, cinnamon, and sea salt to a small mixing bowl; mix to combine. Create a well in the center and add the coconut oil and honey. Mix with a fork until combined and then let set for five minutes for the oats to absorb a bit of moisture).
To make the crisps, divide the peaches between the prepared dishes and divide the crumble on top. Bake at 350˚F for 26-28 minutes then cool on wire rack for 15 minutes. Top with whipped cream or vanilla ice cream.