Whenever I think of summer dessert, fruit crisps always come to mind! Bursting with fresh fruit and topped with a crisp, sugary oat crumb topping. You just can’t deny their goodness. They are also one of those desserts that is best served warm with a giant scoop of coconut milk ice cream right on top. Oh yeah, now we are talking my love language
I’m happy to share with you this recipe for individual berry crisps, but also to introduce to the newest gluten free flour blend in town! The Good Scone Gluten Free Baking Co. was created by the talented baker, Tricia Fagest. She decided to make it her mission to create an allergen-free product that tasted like the real thing. She nailed it! Their packaging is perfect and I love that it is free of the top 8 allergens. No dairy in a gluten free flour blend is good in my book! They also have a chocolate cake mix and a vanilla cake mix, which makes baking those special celebration desserts even easier.
I was so excited when Tricia asked me to create a recipe for them and try out their cake mixes. It was my pleasure! I wanted to try out their gluten free all-purpose flour first, giving it a try in a new recipe. It worked like a charm. Very similar texture in my personal flour blend. These little berry crisps baked up beautifully and that crumb topping is just what you long for in a crisp. A berrylicious summer dessert that is sure to please those with and without food allergies. Individual berry crisps for everyone, I say!
- 1 1/2 cups blackberries, fresh or frozen
- 1 1/2 cups raspberries, fresh or frozen
- 1 1/2 cups blueberries, fresh or frozen
- 1/4 cup cane sugar
- 1/4 cup water
- 2 tablespoons cornstarch or tapioca starch
- 1 cup The Good Scone gluten free all-purpose flour
- 3/4 cup gluten free rolled oats
- 1/4 cup brown sugar
- 3 tablespoons cane sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 5 tablespoons coconut oil, solid
- 2 tablespoons So Deliciousunsweetened coconut milk
- 2 tablespoon pure maple syrup
- Preheat oven to 375 degrees. Prepare 6 baking ramekins by spraying lightly with cooking spray.
- In medium bowl, add blackberries, raspberries, blueberries, sugar, water and cornstarch. Mix gently until evenly coated. Set aside.
- For crumb topping, stir together flour, oats, brown sugar, sugar, cinnamon and salt. Add coconut oil and blend with fork until ingredients are well mixed. Pour in maple syrup and coconut milk. Stir until just combined.
- Divide berry filling into 6 oven-safe ramekins*, be sure to add juices too. Top with even layer of crumb mixture.
- Place ramekins on large baking sheet. Bake for 30-35 minutes or until berries are bubbly and crumble is golden brown. Allow to cool in ramekins. Serve warm.
I love fruit pizza! Uh, is fruit tart the grownup term for that?
I can't go through a summer with strawberry shortcake! Thanks for the giveaway!
Definitely strawberry shortcake! Thanks so much!
any kind of fruit cobbler w/ice cream
Ice cream!!!
raspberry sorbet
Strawberry cheesecake
Blackberry cobbler!
Strawberry Shortcake! Fun giveaway!
I looked at the Good Scone website, and it is charming. The thing that gives me pause with their mixes is that the first (and largest volume) ingredient is sugar. I wish that weren't the case.
I love strawberry shortcake!
My favorite summer dessert is fruit (any kind) crisp or cobbler. Topped with a spoonful of coconut ice cream, of course!
My favorite summer dessert would have to be shaved fruit ice
anything lemon!
I like strawberry shortcake.
I love blueberry cobbler.
ice cream!!
Such a perfect dessert for the summer! Love the crumbly texture. 🙂
fresh cherries
I love strawberry shortcake. Thanks for the opportunity.
Ice cream and fresh berries