Our local co-op was bursting at the seams with the most amazing strawberries we've ever seen, so of course we had to take a few (dozen) off their hands and put them to good use! After all, nothing says 'summer' like a refrigerator overflowing with deliciously fresh fruit. 

Inspired by our recent strawberry haul, we created this quick and easy recipe that can be thrown together in a matter of minutes, but is sure to impress family and friends– bubbly individual pots of hot berries topped with crisp granola and a spoonful of vanilla ice cream if you're feeling especially generous. 

Enjoy!

 

 

Fruit Crisp

Yields 4 individual ramekins // Recipe by Verdant

Ingredients

3 cups fresh fruit, diced

2 1/2 teaspoons coconut sugar

1/4 teaspoon lemon juice

1 1/2 teaspoons all-purpose flour (alternatively, you could use coconut flour)

1/8 teaspoon cinnamon

pinch of salt

2 teaspoons of butter (or as needed)

1 cup of Purely Elizabeth Cranberry and Pecan Granola (or a granola of your choice)

1 tablespoon of butter

 

Directions

Preheat the oven to 375 degrees and lightly butter the inside of the ramekins.

Pour the cut fruit into a medium-size mixing bowl. Add the sugar, lemon juice, flour, cinnamon and salt; stir to combine. Evenly distribute the mixture into each of the four ramekins and place on an aluminum-covered baking sheet. Place in the oven and bake for 20 minutes.

Meanwhile, mix together the granola and remaining butter until well distributed. 

After 20 minutes, remove the ramekins and generously cover with the granola mixture.

Return the dishes to the oven and bake for an additional ten minutes at 400 degrees or until hot and bubbly.

Serve with vanilla ice cream and enjoy!