Mini Fruit Crisps (You Choose The Fruit!)
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(3)
Ingredients
8 servings
- 8 cups chopped fruit (such as berries, cherries, peaches, pineapple, plums, apricots, pears, etc.*)
- 1/3 cup maple syrup
- 3 tablespoons cornstarch
- 3 tablespoons lemon juice
- 1 batch Oatmeal Crisp Topping (see below)
- Optional: vanilla ice cream, for serving
- 1/2 cup old-fashioned oats
- 1/4 cup almond meal (or all-purpose flour)
- 1/4 cup sliced almonds
- 3 tablespoons melted butter or coconut oil
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
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Preparation
Step 1
Heat oven to 350°F. Lay out 8 half-pint ramekins on a large baking sheet, and set aside.
Step 2
In a large bowl, add the chopped fruit, maple syrup, cornstarch, and lemon juice, and stir until evenly combined.
Step 3
Evenly portion the fruit mixture into the 8 jars (each should be full). Then evenly portion the oatmeal crisp topping on top of the 8 jars.
Step 4
Bake for 30-40 minutes, or until the fruit filling is bubbly and the topping starts to brown.
Step 5
Remove and serve immediately with a scoop of vanilla ice cream.
Step 6
Stir together all ingredients in a large bowl until evenly combined.
Step 7
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Chef's notes
Fruit:
Just about any kind of juicy fruit will work for this recipe. You’re welcome to also use apples, but they will not be quite as juicy (and I recommend adding some extra cinnamon to those).
Gluten-Free Instructions:
If making this recipe gluten-free, be sure to use certified gluten-free oats.
Ramekins:
Since publishing this post in 2017, the company behind the glass mason jars used in these photos has released word that they are not safe to be used in baking. So until we have a chance to update these photos, please be advised to use ramekins or a different oven-safe container for baking. Thank you!
