Individual Blueberry Peach Crisps {Paleo}

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• Step 1

  Preheat the oven to 350º.
  In a medium bowl, combine the peaches, fresh blueberries, lemon juice, maple syrup, cinnamon, and salt. Toss well and divided evenly among 4 ramekins.

• Step 2

  In the same bowl, combine the almond flour, shredded coconut, baking soda, cinnamon, salt, vanilla extract, maple syrup, coconut oil, and lemon juice. Using your hands, mix it together until all of the liquid is absorbed into the flour mixture. You’ll have coarse crumbles.
  Top each ramekin of fruit evenly with the crumbles.

• Step 3

  Top each ramekin of fruit evenly with the crumbles.
  Bake the fruit crisps for 25-30 minutes or until the top is golden brown. Let the crisps cool completely before serving.
  Top with coconut whipped cream or coconut ice cream, if desired.

  Notes
  You can make these up to two days in advance. Just let them cool completely, cover with plastic wrap and refrigerate.
  To avoid any oven spills, I like to place the ramekins on a baking sheet.

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