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

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.

Rate Recipe

Pin Recipe

Course Breakfast, Snack

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 2 individual crisps

Author Dianna Muscari

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!}