Mini Summer Fruit Crisps
Perfectly portioned, these easy mini fruit crisps are perfect for summer desserts when you want something sweet and healthy.
Share by Email
Share on Facebook
chopped, pitted, thawed if frozen
more if you want your crisp to be super sweet
4 ounces butter, melted
Colima Sea Salt
Preheat oven to 350 degrees F.
Toss the fruit with the sugar, cornstarch, vanilla, and lemon juice. Stir until fruit is well coated.
Put 4 ramekins on a baking sheet. Fill each one with the prepared fruit.
Mix the topping ingredients in a bowl until combined. Sprinkle on top of the fruit, pressing down.
Bake for 10-15 minutes, until top is lightly browned and fruit is bubbly. Remove from oven and let cool slightly.
Serve warm, topped with ice cream if desired.
Nutrition information is only an estimate provided by an online nutrition calculator.
View full nutrition disclousre.
Tried this recipe?
Let us know
how it was!
Get more great recipes at www.tinyredkitchen.com