Individual Strawberry Rhubarb Crisps (dairy and gluten free!)
Wednesday May 29, 2012
Crisps are my lazy version of pie.
Wait... I don't mean that in a bad way! I swear... Mara + crisps = bff. There is nothing wrong with them. I actually find I prefer them to pies generally. Aside from the fact that I normally make them in a pyrex baking dish and they are terribly unattractive (although great for potlucks and feeding large amounts of people).
I found a solution to that though! Make them individual size! Everything is cuter in mini portions (I mean, there is a cupcake craze going on currently isn't there?).
Pie-ish goodness in 10 minutes flat (minus the baking time of course). No fumbling with a rolling pin (insta-win). And for all you crust haters out there... get this... there isn't one! HA! Take that conventional pie.
This rhubarb pie was born in a matter of minutes when I needed a last minute dessert for a dinner party. I made it gluten and dairy free by using almond flour in the crisp as well as using cornstarch in the filling. AND I even reduced the sugar and used some honey instead. Mmmmmmmmm. I think I will go eat the leftovers now...
Recipe: Individual Strawberry Rhubarb Crisps (df/gf)Makes: 6 (6oz) Ramekins or 1 8x8 inch baking dish