Last Updated on June 2, 2016

Last week we went over to my Aunt’s for dinner & I was in charge of dessert.  My cousin was visiting from out-of-state with her new husband, her maid of honor was also in from out-of-town with her mom & so there were 10 of us.  Every invite to bring a dish is like a chance to experiment and get feedback especially with family!  So, with an article due for an upcoming magazine, I decided to share individual blueberry peach crisps with honey cream on top to get the group vote.  It was a HIT & so I am also sharing it with you because it really is a perfect serve when company’s coming…or, you’re on your way to be company & need to bring dessert.  Although this recipe is filled with delicious flavor, the individual servings were part of the allure & I was glad they enjoyed.  It’s funny we all had our favorite parts as we picked it apart…some of us loved the honey cream best, some of us loved the crisp topping best & others enjoyed it all together…it didn’t matter in the end, I was just thrilled I got the ‘thumbs up’ response I was hoping for so that I knew for certain it was worth sharing here…

Jodie Fitz’s Individual Blueberry Peach Crisps with Honey Cream

8 fresh peaches (approximately 4 cups)

2 – 3 cups frozen fresh blueberries, thawed

3 tablespoons water

2 ½ tablespoons honey

1 ½ teaspoons cinnamon

1 cup old-fashioned rolled oats

½ cup flour

½ cup brown sugar

½ cup butter

Pre-heat the oven to 375 degrees.

Wash, peel and dice the peaches (tossing the pits). Mix 2 tablespoons of water, 1 tablespoon of honey & 1 teaspoon of cinnamon together. Mix the peaches with the honey mixture. Fill 10 – 8 oz. canning jars three-quarters full with the peach mixture.

Mix together 1 tablespoon of water with 1½ teaspoons of honey and ½ teaspoon of cinnamon. Mix the blueberries & any juice they release in the thawing process together with the honey mixture. Evenly distribute the blueberry mixture to the top of the peaches in the individual jars.

Mix the brown sugar, oats & flour together in a bowl with a fork. Using a pastry cutter (or a fork & knife) cut the butter into the mixture. Evenly distribute the topping to the individual jars.

Bake the jars on a baking sheet for approximately 30 minutes; until the topping is golden brown & the fruit mixture is bubbling.

Serve warm with Honey Cream.

Jodie Fitz’s Honey Cream

1 ½ cups whipping cream (or heavy cream)

¼ cup honey

1 teaspoon vanilla extract

¼ teaspoon cinnamon

Using an electric mixer, whip all of the ingredients together until the cream has peaked/thickened (which means it’s stiff & when you pull up the ‘turned off’ electric mixer beaters straight up it will bring the cream to a peaked point).

What to drink for the Adults? Pull out a dessert wine like Riesling, Moscato or an Ice Wine.

For the kids? Try warmed cider with orange slices & cinnamon sticks.