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You can make these days in advance and reheat them before serving or serve them at room temperature with a dollop of vegan yogurt on top!
Use whatever fruit is in season! Some of my favorite combinations are berries + rhubarb and peaches + blueberries!
MINI FLARE FREE FRUIT CRISPS (VEGAN + NUT FREE)
(c=cup; T=tablespoon; t=teaspoon) Makes About 15 Mini Crisps FILLING:
4 c small diced organic apples, pears, berries, stone fruit, etc. (whatever is ripe and in season) 1 c organic cranberries, rhubarb, tart cherries, tart plums or any other tart seasonal fruit (substitute more seasonal fruit + the juice of half of a large lemon)
1/3 c dark maple syrup
TOPPING:
1/2 c organic gluten free old fashioned oats
1/2 c King Arthur Gluten Free 1:1 Flour Blend
1/4 c monk fruit or allulose sweetener
1 t ground cinnamon
INSTRUCTIONS:
Line a baking sheet with parchment paper and arrange 15 mini pie tins side-by-side on the baking sheet. Spray tins with avocado oil and preheat the oven to 400°F.
Mix all ingredients for fruit filling in a medium mixing bowl then divide evenly amongst mini pie tins. Evenly distribute any maple syrup from the bottom of the bowl amongst the crisps.
To make the oat topping, place all ingredients in a small bowl and mix well to combine. Distribute evenly amongst coquettes (about 1 1/2 T of oat topping per crisp). Spray topping well with avocado oil then bake for 35-45 minutes until fruit is bubbly and oat topping is browned.
Happy Baking!
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xo,
Laura