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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
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 2 individual crisps
Author: The Kitchen Prep

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:

  • 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!}