It’s the briefness of the season that makes produce like strawberries such a treat, and so easy to obsessively covet. And crisps are such a great vehicle for this spring berry.
These little mini crisps are perfect for when you don’t want to commit to having 8 servings of dessert in the house, for small dinners with friends or family. And serving them in ramekins is adorable. (Thanks to Sprouted Kitchen’s Peach + Blackberry Crumble for the inspiration on this one.)
While baking, your house will smell like the most perfect slice of buttered strawberry toast. Eating it is like spooning jam from a jar, only better, because there is the nuanced depth provided by Balsamic vinegar, the kick of black pepper and that lovely, classic crisp crust, where the almonds and the oats add texture and tooth.
STRAWBERRY AND BLACK PEPPER CRISPS
16 oz strawberries, stems removed, chopped
1-2 tablespoons Balsamic vinegar
1 tablespoon brown sugar
1 teaspoon flour
1/8 teaspoon finely ground black pepper
2/3 cup rolled oats
1/2 cup slivered almonds
1/4 cup brown sugar
1/4 cup (1/2 stick) unsalted butter, cubed
2 tablespoon all purpose flour
1/4 teaspoon ground cardamom
1/8 teaspoon black pepper
1/8 teaspoon sea salt
Preheat oven to 375 degrees.
In a mixing bowl, combine strawberries, Balsamic vinegar, brown sugar, flour and black pepper. Set aside.
In another bowl, combine rolled oats, almonds, brown sugar, flour, cardamom, black pepper and salt. Add the cubed butter and work together with fingers to form a crumbly mixture.
Grease 4 6-ounce ramekins.
Divide strawberry mixture among ramekins. Top with the crumble mixture. Finish with another twist or two of the pepper mill over each crisp.
Bake for about 20 minutes on a baking sheet, until tops are golden brown and fruit juices are bubbling through.
Allow to cool for 5-10 minutes before serving.