Individual Fruit Crisps
This recipe is allergen-free, low-fat, low-sodium, and vegan as written, but you can feel free to substitute more readily-available ingredients if you have no special dietary concerns.
Ingredients
- 2 cups Wineberries or other type of raspberry
- 2 cups Blueberries
- 2 large Peaches very ripe
- 1/4 cup Granulated sugar
- 1 1/4 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour and 1/4 teaspoon Xanthan gum or an equal amount of your favorite flour if gluten is not an issue for you
- 1 teaspoon Featherweight baking powder or regular baking powder, if you’re not watching salt intake
- 3/4 cup Brown sugar packed or maple sugar
- 1 cup Oats gluten-free old-fashioned, rolled (or not gluten-free; your choice.)
- 1/2 cup Earth Balance Soy Free Buttery Sticks or an equal amount of real butter, if you don’t care about fat content or about being vegan
Instructions
- Throw the two types of berries into a bowl, cut the peaches into small bits and throw those in. Sprinkle the granulated sugar over them, stir, and set aside.
- In a separate bowl, whisk together the flour, xanthan gum, baking powder, and sugar. Add the oats and combine. Melt the buttery stick. Add it to the dry ingredients, a little at a time, tossing between each addition. Mix until you have a large crumb.
- Divide the fruit mixture evenly among 16 ramekins. There should be roughly 2.25 ounces of fruit per dish.
- Divide the topping evenly among the ramekins. There should be roughly 3 TB of topping per dish.
- Place ramekins on one or two cookie sheets and bake for 30 minutes at 350F or until topping is browned and filling is bubbly.
Notes
I usually halve the recipe and make only 8 ramekins when it’s just going to be the four of us eating.
I have also been known to make the whole recipe, fill up 8 ramekins, and then put the rest in a small baking dish in the freezer. It’s handy to have an 8-serving dessert at the ready for those spontaneous Summer get-togethers.
This recipe works with all kinds of summer berries, and I suspect it would be really great with apples and pears, and a bit of apple pie spice in the topping.