Gluten-free Goodie of the Week: Individual mixed berry and pecan crisps

When you have guests (and even when you don't), this is a great dessert to serve since they're made in individual servings. You'll need five, 7 or 8-ounce ramekins to make this treat. Although this recipe calls for mixed berries, you can use your favorite frozen berries.

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The crumbly topping is made with toasted pecans, which give the dessert great texture, and other goodies that might remind you of a dish grandma made. Use gluten-free, all-purpose flour (or use this recipe to make your own gluten-free baking flour) as well as gluten-free rolled oats for this recipe. The result is amazing — especially if you decide to serve it with a side of your favorite vanilla ice cream!

Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Individual mixed berry and pecan crisps

Serves 5

Ingredients:

For the topping

• 1 cup gluten-free, all-purpose flour
• 2/3 cup brown sugar, packed
• 1-1/2 cups toasted pecans, chopped
• 1 cup gluten-free rolled oats
• 8 tablespoons unsalted butter, chilled and cubed
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

For the berry mixture

• 1 (16 ounce) bag frozen mixed berries (no need to thaw)
• 1/4 cup brown sugar, packed
• 1/2 cup topping
• Nonstick cooking spray

Directions:

For the topping

1. Preheat your oven to 350 degrees F.
2. In a large bowl, combine the flour, brown sugar, pecans, rolled oats, ginger and nutmeg, and mix together.
3. Add in the cubed butter and mix together with your hands so that the mixture is crumbly and all the ingredients are incorporated.

For the berry mixture

1. In a medium-sized bowl, mix together the frozen berries, brown sugar and one-half cup of the topping mixture.
2. Lightly spray the ramekins with the nonstick cooking spray and fill each with the berry mix, to just below the top edge.
3. Top with a heaping pile of the topping and pat it down firmly.
4. Place the ramekins on a baking sheet, and bake for about 35-45 minutes, or until the berries are bubbling and the topping is lightly browned.
5. Allow to cool for 10-15 minutes before eating.

You'll love digging into these crisps!

More gluten-free goodies

Brownies with caramel, almond and sea salt frosting
Decadent raisin truffles
Spiced apple squares