Blackberry Peach Crisp

Baking for one is hilarious because the measurements are so much smaller than what one would normally use. I started with this recipe because I figured it’d be nice and easy. Will I do more single servings? Probably not. Although, let’s be honest, that might have more to do with my craving for seconds than the annoyance of measuring out items tablespoon at a time.

Few slices of peaches, chopped
10 or so blackberries
1 tablespoon oats
1 tablespoon flour
1 tablespoon brown sugar
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/2 tablespoon butter

Preheat oven to 350 degrees.

Layer the peaches and blackberries into a ramekin.

In a small bowl, combine the rest of the ingredients. Cut the butter into the dry ingredients with a fork (really, it’s more hassle than anything else to use a pastry cutter in this instance).

Once the dry ingredients are a crumbly mixture, place the mixture on top of the fruit in the ramekin. Press down slightly to ensure the mixture seeps down while baking.

Bake at 350 for 15-20 minutes, or until the topping is darkened and bubbly. Eat while standing over oven.

 

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