Peach Pie-Lets (Or Blueberry)

Peach Pie-Lets (Or Blueberry)

(Source – Straight Up Food)

Ingredients for the fruit sauce:

  • ½ cup water
  • 2 oz. pitted dates (3 to 4 Medjool or 6 to 8 Deglet Noor), chopped
  • 2 tablespoons lemon juice
  • ¼ cup oat flour
  • ½ teaspoon cinnamon

Ingredients for Fruit:

  • 4 medium-large ripe peaches, thinly sliced and then sliced crossways (about 3 cups) or 3 cups of blueberries
  • 1 tablespoon lemon juice

Ingredients for the crust and topping:

  • 1-1/2 cups oat flour
  • 2-1/2 oz pecans (about ½ cup)
  • ½ teaspoon cinnamon
  • 4 oz. pitted dates (6 to 7 Medjool or 12 to 14 Deglet Noor), chopped
  • 1 tablespoon non-dairy milk.

Directions:

Line a standard 12-cup muffin tray with paper cupcake liners. Preheat the oven to 350 degrees F.

For the fruit sauce:

  1. Place the twice-sliced peaches or whole blueberries into a medium bowl and toss with 1 tablespoon of lemon juice.
  2. Place the water, dates, and lemon juice in a blender, and set aside for 10 minutes.
  3. To finish the fruit sauce, blend the water(or juice), dates and lemon juice until smooth.
  4. Add the ¼ cup of oat flour and the cinnamon, and blend again until smooth. Pour this into the bowl of peaches or blueberries, and stir.

For the crust/topping:

  1. In a food processor, chop the pecans until the texture resembles coarse flour.
  2. Add the cinnamon, 1-1/2 cup oat flour and the chopped dates and process for about 1 minute, or until the mixture just begins to clump together.
  3. Add the milk and process until the mixture starts to ball up into dough (this will happen quickly).
  4. Transfer to a medium bowl and set aside.

To assemble:

  1. Place about 1 tablespoon of crust dough into the bottom of each lined muffin-pan.
  2. Press down on each bit of crust to pack it down (going up the sides a little is desirable). You will have about ¾ cup leftover crust; save this for later.
  3. Spoon the peaches or blueberries evenly on top of the crust. You may want to place the last pieces by hand to assure that they are laying down and fitted nicely in the space. (you don’t want a lot of empty s[pace in there)
  4. Spoon any leftover sauce over the tops. These should reach about ¾ the way to the top of the muffin paper.
  5. Using the leftover crust dough, place about 1 tablespoon on top of each, like a crumble topping; lightly press down with your fingers (so none rolls off)
  6. Bake for 25 minutes, or until the tops are medium brown (don’t over-brown). Set aside to cool. Wait at least 15 minutes before serving. (these will firm up the longer they cool).