Healthier Strawberry Crisps

I've been on a strawberry kick lately. It could be because it's hard to pass by them without the sweet smell attacking your senses.

I literally came to screeching halt in front of the berries when I ran into the grocery store to pick up some eggs the other day. I stopped, inhaled deeply, and promptly deposited two pints into my basket. {They were 2 for $5. I couldn't just walk away with one.}

Sneaky little things.

{Side note: Is it even still berry season?? I have no concept of such things, though I feel I should probably know...}

The only problem with buying berries in bulk is that if you don't eat them pretty quickly, they start to go south rather fast. Nothing makes me more sad that a moldy strawberry. {Well, ok, that's not true. But moldy berries definitely make the list.}

I've been eating these strawberries just as they are, and have also taken to pouring a little of the Blackberry-Ginger Balsamic vinegar that I picked up at The Ancient Olive over them for a tangy treat. You haven't lived until you've eaten a balsamic berry. Delish.

When I was poking around the fridge yesterday, I noticed that the strawberries were already starting to look a little withered.

Unacceptable.

I put my thinking cap on {my mom used to say this phrase all the time when I was a kid... am I the only one who uses it??}, and quickly threw together a pair of mini Strawberry Crisps that take no time at all from start to finish.

Bonus: They're not terribly unhealthy!

I used gluten free oats, rice flour, honey and maple syrup in place of traditional crisp ingredients {regular oats, all-purpose flour, and sugar} to "healthify" this version, but the flavor didn't suffer at all from the substitutions.

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!}

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.

It's no berry left behind around here... and if this is the result of using up every last one, I say bring on the berries!

Individual Strawberry Crisps

Dianna Muscari | The Kitchen Prep

I used gluten free oats, rice flour, honey and maple syrup in place of traditional crisp ingredients {regular oats, all-purpose flour, and sugar} to “healthify” this version, but the flavor didn’t suffer at all from the substitutions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 2 individual crisps

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

 

• 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!}