Mini Strawberry Crisps
If you're not a fan of rhubarb, try these heavenly mini strawberry crisps with a cinnamon sugar crumble topping.
Servings: 6 mini crisps
Ingredients
For the filling:
- 3 cups chopped strawberries
- 2 tbsp cornstarch
- 1/3 cup sugar
- 1 ½ tsp vanilla extract
For the topping:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- ½ tsp ground cinnamon
- pinch of salt
- 3 tbsp butter cold and cubed
- 1/3 cup rolled oats
Instructions
- Preheat oven to 350ºF.
- Add the strawberries, sugar, vanilla extract and cornstarch to a bowl and toss to combine.
- Divide the mixture between 6 ramekins.
- Add the flour, rolled oats, brown sugar, pinch of salt, ground cinnamon to a bowl and mix to combine.
- Add the butter and mix with a fork until the mixture resembles coarse crumbs.
- Spoon the topping over the strawberry mixture.
- Bake in preheated oven for 30-40 minute or until golden.
- Serve warm, at room temperature or cold.
Nutrition
Calories: 218kcal | Carbohydrates: 40g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 154mg | Fiber: 2g | Sugar: 27g | Vitamin A: 184IU | Vitamin C: 42mg | Calcium: 29mg | Iron: 1mg