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Individual Berry Crisps

These individual berry crisps are the perfect contribution to the next dinner party you attend. Don't forget the ice cream!
Course Dessert
Keyword gluten-free


For the Filling:

  • 4 cups mixed berries (strawberries, blueberries & cherries)
  • ¼ cup plus 2 Tbs (75 g) packed organic light or dark brown sugar
  • 2 tsp (5 g) cornstarch
  • ½ medium lemon, finely zested
  • 2 Tbsp (30 mL) lemon juice
  • 1/4 tsp fine sea salt

For the Crumble:

  • ¼ cup plus 2 Tbs (45 g) buckwheat flour
  • 2 Tbsp (15 g) sweet white rice flour
  • 1 Tbsp (6 g) tapioca flour/starch
  • ½ cup (50 g) GF old-fashioned rolled oats
  • ¼ cup (50 g) packed organic light or dark brown sugar
  • ½ teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 4 Tbsp (56 g) cold, unsalted butter, cut into small cubes

To Serve:

  • Ice cream or fresh whipped cream


For the Filling:

  • Position a rack in the center of the oven, and preheat to 350°F. Place six 4-ounce (112 mL) ovenproof ramekins or canning jars on a rimmed baking sheet and set aside.
  • In a large bowl, toss the mixed berries with the brown sugar, cornstarch, lemon zest, lemon juice, and salt until well combined.
  • Divide the fruit among the ramekins. Bake until bubbling, 20-25 minutes. In the meantime, make the crumble.

For the Crumble:

  • In the bowl of a stand mixer fitted with the paddle attachment, combine the buckwheat, sweet rice, and tapioca flours with the oats, brown sugar, cinnamon, salt and butter. Beat on medium-low speed until the mixture forms large, moist clumps, about 3 minutes.
  • When the fruit has baked, crumble the topping over, squeezing some into roughly hazelnut-sized chunks and leaving the rest loose - don’t pack it down. Bake the crisps until the topping is golden and the fruit is bubbling furiously, 20-30 minutes. Remove them from the oven and let cool for at least 10 minutes.

To Serve & Store:

  • Serve the crisps warm or at room temperature, topped with a scoop of ice cream or fresh whipped cream, if desired.
  • The crisps are best when freshly baked, but extra will keep, refrigerated airtight, for up to 3 days.


This recipe is adapted from the cookbook, Alternative Baker by Alanna Taylor-Tobin.