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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 2 individual crisps
Author: The Kitchen Prep
- 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
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!}