If you want to make these a little more decadent, add a scoop of vanilla ice cream or some freshly whipped cream on top for a taste of pure, summery bliss.
By Dianna Muscari
This recipe makes just two, but you could certainly multiply the amounts to serve a crowd. I’m also pretty sure you could bake it up into one big crisp instead of a few small ones if you really wanted to. {But the minis are so cute!}
Individual Strawberry Crisps
- Total Time: 35 mins
- Yield: 2 1x
Description
If you want to make these a little more decadent, add a scoop of vanilla ice cream or some freshly whipped cream on top for a taste of pure, summery bliss.
Ingredients
Scale
- 10 strawberries {approximately}, rinsed, hulled, and sliced
- 2 teaspoons fresh lemon juice
- 1 tablespoon honey {you may want to leave this out if your strawberries are super-sweet}
- 1/2 teaspoon vanilla extract
- 1 tablespoon rice flour {or all purpose flour}
For Topping:
- 1/3 cup gluten free {or regular} oats
- 1/4 cup slivered almonds
- 2 tablespoons rice flour {or regular all purpose flour}
- Pinch of salt
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil, melted
Instructions
- Preheat oven to 375 degrees. Prepare a baking sheet by lining with a piece of foil. Place two ramekins on the foil. Set aside.
- In a small bowl, toss together berries, lemon juice, honey, vanilla extract, and flour until all the berries are well-coated. Set aside.
- In another small bowl, stir together oats, almonds, flour, and salt. Add maple syrup and coconut oil and mix until the oats are well combined.
- Spoon berry mixture evenly into each ramekin. Top evenly with oat mixture.
- Bake for about 15-17 minutes, or until the filling starts to become bubbly and the crisp topping starts to turn golden.
- Serve warm. {Or top with a scoop of vanilla ice cream!}
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
