Easy Individual Fruit Crisps – Gluten Free Recipe



Easy Fruit Crisps with Bakery on Main Oatmeal

For the Berries:
2 pints fresh blueberries and/or blackberries, rinsed
2 tbsp maple syrup
1 tsp Gluten Free vanilla bean paste (or vanilla extract)
2 tbsp cornstarch or tapioca starch
zest of 1 medium lemon
juice of 1/2 the medium lemon (watch the seeds!)

Crisp Topping:
2 tbsp Butter or Coconut Oil, melted
2 pkgs Bakery On Main Gluten Free Instant Oatmeal (plain or maple flavor)
2 tbsp cornstarch or tapioca starch
2 tbsp maple syrup
juice of the other half of that lemon (keep the seeds out!)
pinch of salt


Heat oven to 350 degrees.

In a large bowl, toss the berries with other berry ingredients, coating fully. Place four 8 oz or 10 oz ramekins onto a baking sheet, and distribute the berries and any remaining juice evenly into the ramekins.

Using the same bowl, mix the topping ingredients together until fully incorporated. Top each ramekin with an even amount of the topping mixture, spreading to cover the berries.

Bake the crisps at 350 degrees, for 30-35 minutes, until berries are bubbling and topping is light brown.

Rest at least 10 minutes before serving.

Makes 4 servings


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