There are few things I’d be excited to turn my oven on for when it’s 114 degrees (for those who aren’t familiar with the fahrenheit/celsius conversion 114 degrees is basically the temperature of a frying pan, or the surface of the sun). That said, I would walk barefoot and naked through the desert with no water for a good 45 minutes in 114 degrees if it meant at the end I could have these crisps (with a big glass of ice water, naturally). You’ll be relieved to know that I did not have to!! But they’re that good and I’ll be damned if I don’t fully enjoy stone fruit season the way nature intended me to just because of a bit of heat! And aren’t these mini pots the cutest thing ever? Such a fun way to serve dessert to guests. Happy weekend all! xx- Sarah
- 2 ripe peaches + 2 nectarines, pits removed, chopped into small pieces (approximately 3 cups of fruit)
- 3 tablespoons coconut sugar
- 3 tablespoons sucanat
- 2 tablespoons oat flour
- 1/2 lemon
- 1 1/2 cups gluten free rolled oats
- 4 tablespoons coconut oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- mini pots
- Preheat oven to 350 F.
- In a large bowl combine diced fruit, sucanat, 2 tablespoons of oat flour and juice of half a lemon.
- Spoon mixture into mini baking pots.
- In a medium mixing bowl combine oats, cinnamon, coconut oil, coconut sugar and salt, stir well to combine.
- Spoon oat mixture evenly over fruit.
- Place pots on a baking sheet and bake for 35-45 minutes or until crisps are browned and juices are bubbling out.