For this recipe we teamed up with KC from GFree Foodie and she made this fruit crisp that is out of this world! Perfect single servings for your next summer get together, or those perfect portions for you to enjoy all week.
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!)
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.