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
Units
Scale
- 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