These individual Berry Crisps are the perfect dessert to grace your Bridal Luncheon or Baby Shower table. Sweet, tart, and crunchy all in one bite. And Gluten-Free!
Course Dessert
Cuisine American
Keyword Baby Shower, Berry Crisp, Bridal Luncheon, Individual dessert, Mini Pie, Single serving dessert
Prep Time 15minutes
Cook Time 40minutes
Total Time 55minutes
Servings 6
Equipment
Mini Pie pans
Ingredients
3cfrozen mixed berries
1/4 call-purpose flourI used AP rice flour
¼csugar
½tspsalt
½tspvanilla
1cold fashioned rolled oats
1call-purpose flourI used AP rice flour
1csugar
2tspcinnamon
½cbuttermelted
Instructions
Preheat oven to 350 degrees. Prepare mini pie pans by spraying them with non-stick spray. Arrange pie pans on a cookie sheet to catch any drips from baking.
In a medium size bowl, mix berries, 1/4c AP flour, 1/4c sugar, salt and vanilla.
Mix berry mixture well and divide between 6 mini pie dishes.
In a separate bowl mix next 5 ingredients. Stir to combine.
Divide your crumble mixture over the top of your berry mixture.
Bake in oven for 40 minutes.
Notes
*You can use any type of berries you have on hand. Blueberries, blackberries, raspberries. I like the mixture of all three.
*And you can use a mixture of granulated sugar and brown sugar in your crumble topping if you like. Use 1/2c of each.