My husband always has one simple request when it comes to desserts – for them not to be too sweet. So, with the brownies, the hot buns, the turtle clusters…I was finding that I was doing exactly what he did not want! So, I decided to make these cute individual berry crisps with ramekins we got at one of our bridal showers. We were married last July and I almost forgot that we even registered for them! Luckily, I was doing a little cleaning this weekend and stumbled across them. 🙂
I like the idea of having desserts in little containers like these. Dessert shouldn’t be too filling but instead be a perfect bite of sweetness after a meal. Plus, a recipe like this is an easy way to incorporate fresh fruit into a dessert.
It’s so nice to see the weather getting warmer lately. We’ve had such a long Winter! Fresh berries are now cheaper and easier to find because of the warming weather. It kind of gives endless possibilities to the different crisps you can make.
Traditional crisps are made with butter. I wanted to use a vegan butter and see if the results were the same. Turns out, it worked just fine. See? You really can veganize just about anything. 🙂
These little cups of joy were easy to make, not too sweet and incorporated some plant-based ingredients. These are perfect for a weeknight dessert.
- ¼ cup rolled oats
- ½ cup flax & ancient grains gluten-free flour (I used flour that contained brown rice, golden flaxseed, quinoa, buckwheat and amaranth)
- ¼ cup melted vegan butter
- ½ teaspoon cinnamon
- 2½ tablespoons brown sugar
- juice of ½ lemon
- 3 tablespoons water
- ¾ cup fresh raspberries
- ¾ cup fresh strawberries
- 1 tablespoon brown sugar, for topping
- 1 tablespoon water, for topping
- Preheat oven to 400F.
- In a bowl, mix the oats, flour, cinnamon, brown sugar. Mix in vegan butter, lemon juice and water to incorporate.
- Evenly distribute the crisp mixture into the 4 ramekins. Place the fresh fruit on top and sprinkle with brown sugar.
- Bake for 10 minutes and sprinkle the 1 tablespoon of remaining water on the tops of the fruit. Continue to bake for 10 more minutes or until the fruit starts to caramelize and drizzle over the sides.