Enter mini crisps. The world of ramekins is wonderful and I strongly suggest you pick up a few at IKEA or somewhere else. (mine were $1.99 each). The other benefit to a mini dessert is you can eat it and be done with it. You don't have to eat dessert all week! (although that's not always a bad thing). These crisps are healthy enough to enjoy for breakfast.
Mini Blackberry Crisps (or any fruit)
1/2 cup of fruit per ramekin (or fill the ramekin a little over half way)
1 tsp sugar mixed with 1/4 tsp cornstarch per ramekin
Per Ramekin Topping Mix
1/4 cup rolled oats
1 1/2 tsp whole spelt flour or any flour (easy to make gluten free- choose quinoa or millet flour)
1/2-1 tsp ground chia seeds
2 Tbsp chopped nuts
1 1/2 tsp butter/Earth Balance/coconut oil
1 tsp brown sugar
pinch of salt
Fill each ramekin half way with fruit. Sprinkle fruit with sugar/cornstarch mix.
In a small bowl combine topping ingredients. Sprinkle over fruit, then press down. Place ramekins in a pan to catch any fruit dripping out and to make handling easier. Bake at 350F for about 1/2 an hour until the top is browned and fruit is bubbling. Cool a little before serving. Good with soy milk, ice cream, coconut milk etc.
Fill ramekins halfway with fruit
Sprinkle with sugar/cornstarch mix
Sprinkle topping mix on top and press down
Place in a pan to catch any fruit drips.
Bake until browned on top and fruit bubbles out.