Individual Strawberry Crisps

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

Individual Strawberry Crisps

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
 
Prep Time
Cook Time
Total Time
 
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.
Author:
Recipe Type: Dessert
Serves: 2
Ingredients
  • 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}
  • ½ teaspoon vanilla extract
  • 1 tablespoon rice flour {or all purpose flour}
For Topping:
  • ⅓ cup gluten free {or regular} oats
  • ¼ 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
  1. Preheat oven to 375 degrees. Prepare a baking sheet by lining with a piece of foil. Place two ramekins on the foil. Set aside.
  2. In a small bowl, toss together berries, lemon juice, honey, vanilla extract, and flour until all the berries are well-coated. Set aside.
  3. 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.
  4. Spoon berry mixture evenly into each ramekin. Top evenly with oat mixture.
  5. Bake for about 15-17 minutes, or until the filling starts to become bubbly and the crisp topping starts to turn golden.
  6. Serve warm. {Or top with a scoop of vanilla ice cream!}
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