Individual strawberry crisps make sense when you want a dessert that feels considered without taking an hour. Two ramekins, ten strawberries, a gluten-free oat topping with slivered almonds: it’s a small-batch crisp for when you’re feeding two people or just yourself and don’t want leftovers sitting around getting soggy. Lemon juice and honey go in with the berries; coconut oil binds the topping without making it greasy. Rice flour in the fruit layer thickens the juices as they bubble up, so you get a jammy filling rather than a watery one. Serve them warm from the oven with something cold alongside.
How to Make Individual Strawberry Crisps
Coat the berries well
Toss the strawberries with the lemon juice, honey, vanilla, and rice flour until every piece is coated. The flour disappears during baking but keeps the filling from running too thin. Your call. Unevenly coated berries result in a watery pocket under the topping.
Press the topping down
Spoon the oat mixture over the fruit and press it lightly into the ramekin. A loose topping bakes up crumbly and slides off when you dig in. Gentle pressure gives you a topping that holds together and browns more evenly. 
Ramekin size matters
Standard 6-ounce ramekins are right for this recipe. Larger and the fruit layer spreads too thin; smaller and the filling bubbles over before the topping crisps. Line the baking sheet with foil regardless, because juice will escape.
Individual Strawberry Crisps
- Total Time: 27 minutes
- Yield: Serves 2
- Diet: Vegetarian, Gluten-Free
Description
Sweet summer berries meet a crunchy oat topping in these adorable individual crisps. Perfect for a light dessert or a charming brunch treat.
Ingredients
- 10 strawberries (10 strawberries) strawberries
- 2 tsp fresh lemon juice
- 1 tbsp honey (15 ml) honey
- 1/2 tsp vanilla extract
- 1 tbsp (15 ml) rice flour
- 1/3 cups (79 ml) gluten free oats
- 1/4 cups (59 ml) slivered almonds
- 2 tbsp (30 ml) rice flour
- Pinch of salt
- 2 tbsp (30 ml) maple syrup
- 1 tbsp (15 ml) coconut oil
Instructions
- Preheat oven to 375°F (190°C).
- Prepare a baking sheet by lining it with foil and placing two ramekins on the foil.
- In a small bowl, toss together berries, lemon juice, honey, vanilla extract, and flour until the berries are well-coated.
- 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 the berry mixture evenly into each ramekin. Top evenly with the oat mixture.
- Bake for 15-17 minutes, or until the filling is bubbly and the topping is golden brown.
- Serve warm.
Notes
- For extra flavor, use a mix of sweet and tart strawberries.
- If you don’t have rice flour, you can substitute all-purpose flour.
- Crisps are best served warm but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 250
- Sugar: 20
- Sodium: 50
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 4
- Protein: 4
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
You can, but thaw them first and drain off excess liquid. Frozen berries release more water, so you may want to add an extra teaspoon of rice flour to keep the filling from getting too runny.
What can I use instead of coconut oil in the topping?
Unsalted butter works as a direct swap if you’re not avoiding dairy. Use the same amount, melted, and mix it into the oat topping the same way.
Can I scale this recipe up for more servings?
Yes. Double or triple the amounts and use more ramekins, or pour everything into a small baking dish. If using a larger dish, add 5 to 8 minutes to the bake time and check that the fruit is bubbling before pulling it out.
