Tuesday, August 20, 2013

Mini Fruit Crisps

We've had the opportunity to pick a few blackberries in the last few weeks. It's hard work, the thorns are crazy and you come back bloodied with a couple cups of fruit for your efforts. It isn't like the coast here, bushes aren't lining the shore bursting with berries, so to make anything substantial is heartbreaking! (6 cups of berries for a pie? That'd be hours of work before even starting on pie.)

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.


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