Whether you’re on a gluten-free diet or not, these individual fruit crisps are a delicious summer treat that everyone in your family is sure to love!  We experimented with three different fruits; cherries, pears and peaches and three scrumptious toppings that require no mixing, tossing or blending with butter or any other ingredient for that matter!  They are gloriously gluten-free and a snap to make; in our opinion, that’s the perfect combination.

Almond Coconut Peach Crisp

Our secret ingredients used for our topping is store bought Chocolate Covered English Toffee, Peanut Brittle, and a decadent Almond Coconut Brittle.  You can use any gluten-free toffee or brittle, just make sure you read the ingredients and if you are unsure about any ingredient, call the manufacturer.  However, having said that, most toffee and brittle recipes do not call for any gluten ingredients and most packaged toffee or brittle also do not generally contain gluten.

To make these delectable desserts you will need a food processor, four ramekins, an oven and vanilla ice cream.

Chocolate Toffee Cherry Crisp

Serves  4
Ingredients

• 1 cup store bought gf chocolate covered toffee
• 4 cups fresh tart cherries, pitted and cut in half
• 1/4 -1/2 cup brown sugar, depending on preferred sweetness
• 2 Tablespoons corn starch

Directions
Preheat oven to 350 degrees F.

Place toffee in a food processor and pulse until chopped leaving some pieces about 1/2”; set aside.  In a medium bowl add the cherries, sugar and cornstarch and toss.  Equally fill ramekins with the cherry mixture and top with the chopped toffee.  Set filled ramekins on a baking sheet and bake for 30 minutes.  Remove from oven and let cool slightly then scoop out over vanilla ice cream.

Peanut Brittle Pear Crisp

Serves 4
Ingredients

• 1 cup store bought peanut brittle
• 4 fresh pears, peeled, cored and cut into 1/2” pieces
• 1/4 cup brown sugar
• 2 Tablespoons amaretto
• 2 Tablespoons corn starch

Directions

Preheat oven to 350 degrees F.

Place peanut brittle in a food processor and pulse until chopped leaving some pieces about 1/2”; set aside.  In a medium bowl add the pears, sugar, amaretto and cornstarch and toss.  Equally fill ramekins with the pear mixture and top with the chopped peanut brittle.  Set filled ramekins on a baking sheet and bake for 30 minutes.  Remove from oven and let cool slightly then scoop out over vanilla ice cream.

Almond Coconut Peach Crisp

Serves 4
Ingredients

• 1 cup store bought almond coconut brittle
• 3 large fresh peaches, peeled, seeded and cut into ½” pieces
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 2 Tablespoons corn starch

Directions

Preheat oven to 350 degrees F.

Place almond coconut brittle in a food processor and pulse until chopped leaving some pieces about 1/2”; set aside.  In a medium bowl add the peaches, sugar, cinnamon and cornstarch and toss.  Equally fill ramekins with the peach mixture and top with the chopped almond coconut brittle.  Set filled ramekins on a baking sheet and bake for 30 minutes.  Remove from oven and let cool slightly then scoop out over vanilla ice cream.

- Chef Yvonne

ADVERTISEMENT