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Strawberry + Black Pepper Crisps

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.

Serves 4

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.

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  • Brian @ A Thought For Food - May 2, 2011 - 7:23 pm

    I am trying these tomorrow. I have a container of strawberries that I’ve been meaning to use and I can’t think of a better way than this recipe. The hubs will be thrilled!ReplyCancel

  • kankana - May 2, 2011 - 9:57 pm

    Looks so colorful! Would be perfect for breakfast or even for an evening light snack :)ReplyCancel

  • Nicole - May 3, 2011 - 9:02 am

    Lovely! Strawberries are my all time favorite fruit. I’ll definitely add this to one of my spring menus.ReplyCancel

  • NicoleD - May 3, 2011 - 9:35 am

    As always, just gorgeous! I just love the ring of strawberry around the ramekins. I am on a major strawberry kick right now and how creative to add balsamic and pepper to a crisp.ReplyCancel

  • Elizabeth @ Saffron Lane - May 3, 2011 - 10:25 am

    You had me at the most perfect slice of buttered strawberry toast — brings me back to being 7-years-old again. These are adorable in the ramekins. Such a lovely, lovely idea.ReplyCancel

  • bianca - May 3, 2011 - 12:40 pm

    Strawberries are so delicious right now; what a perfect way to use them- i love balsamic strawberries!ReplyCancel

  • caitlin - May 3, 2011 - 1:11 pm

    i just found your blog and am love with the beautiful pictures and recipes, can’t wait to try some!ReplyCancel

  • Lynda - May 3, 2011 - 5:46 pm

    I love black pepper with my strawberries!ReplyCancel

  • leela - May 4, 2011 - 8:15 pm

    yes girl! i want one of these for breakfast.ReplyCancel

  • Katie - May 8, 2011 - 11:40 am

    I fell off my chair just looking at the picture. Yum!ReplyCancel

  • Kala Kyle - May 9, 2011 - 6:30 am

    The balsamic and pepper together with the strawberries are DELICIOUS! The strawberries fell apart alittle too much for my liking, however. If I made this recipe again I would use under-ripened strawberries. I served it over ice cream and would recommend anyone to do the same (so that the warm sauce from the berries melts the ice cream). YUM.ReplyCancel

  • [...] Adapted from The Year in Food [...]ReplyCancel

  • Ariella - May 15, 2011 - 10:52 am

    I had to make this in a hurry as we are at the tail end of strawberry season here in Israel. It was so delicious that my husband and I nearly finished off the entire recipe ourselves. Next time I am going to add even more black pepper. Delicious!ReplyCancel

  • [...] first recipe that really grabbed my attention was the Strawberry and Black Pepper Crisps. I love crisps. There is something about the oatmeal mixture that is so much more enjoyable that a [...]ReplyCancel

  • [...] first recipe that really grabbed my attention was the Strawberry and Black Pepper Crisps. I love crisps. There is something about the oatmeal mixture that is so much more enjoyable that a [...]ReplyCancel

  • APRIL SEASONAL FOOD GUIDE » The Year In Food - February 23, 2012 - 6:54 pm


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