Mini Strawberry-Rhubarb Crisps
Mini strawberry rhubarb crisps perfect for individual servings. The crisps are flavored with citrus juice and spices, and topped with an oat crumble.
Servings 6 servings
Calories 334.3kcal
Ingredients
Strawberry-Rhubarb Filling
- ¼ cup orange juice
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- ¼ cup sugar
- 1 teaspoon minced ginger or Gourmet Garden's Lightly Dried Ginger
- 2 cups fresh rhubarb cut into ½” pieces
- 3 cups strawberries halved (large ones are quartered)
Crisp Topping
- 2 ounces all-purpose flour
- ½ ounce coconut flour
- ½ cup brown sugar
- ½ cup oats
- ¼ cup unsweetened coconut
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter, room temperature sliced into ¼″ sections
Instructions
Strawberry-Rhubarb Filling
- Preheat the oven to 375˚ F.
- Whisk together the juices, cornstarch, spices, sugar, and ginger in a small bowl until the cornstarch and sugar dissolves. Place the fruit in a large bowl, and pour the juice over it. Gently toss to coat. Divide between 6 ramekins.
Crisp Topping
- Mix together the flours, brown sugar, oats, coconut, and salt in a medium bowl. Rub the butter into it until small pea-sized pieces form, like a crumble. Divide the topping between the ramekins.
- Bake for 25 minutes, or until bubbly.
Nutrition
Calories: 334.3kcal | Carbohydrates: 49.4g | Protein: 3.5g | Fat: 14.9g | Saturated Fat: 9.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.2g | Trans Fat: 0.5g | Cholesterol: 30.1mg | Sodium: 298.5mg | Potassium: 335.4mg | Fiber: 4.6g | Sugar: 31.5g | Vitamin A: 421.2IU | Vitamin C: 51.8mg | Calcium: 73.3mg | Iron: 1.5mg