Like any good foodie, at any given time, I have a couple of foods, meals, grocery spots, and kitchen tools that I’m particularly loving.
Lately, I’ve been obsessed with a grocery store near me called Frazier Farms Market. They look like your typical big food store, but they carry a lot of specialty items that I can’t find elsewhere, and are actually reasonably priced. My favorite part about Frazier Farms? They’re not a chain store! I love supporting small business.
They have 2 locations, both of which are nearby, and they carry a ton of locally made products, like cheese from farms in my county and honey from bee keepers located in the town next to me. 
Naturally, I’ve been obsessed with the above pictured honey. I love honey in general, but locally made unfiltered honey is even better.
I said it in my last recipe post (which also included blueberries!), but I’ve also been obsessed with all the fruit lately. I usually am a fruit junkie, but lately it’s been in overdrive with all of the great fruit in season.
Today’s recipe centers around two of my go-to fruits: apples and blueberries. I’m a year-round apple eater, and lately the farmer down the street keeps putting out apples the size of my head that I simply can’t refuse. But, for all intents and purposes, I used normal sized apples for this recipe… and I made these crisps in my current favorite dishware: ramekins!
Ramekins are just so cute and little, and when you bake/cook meals or snacks in them, it’s built-in portion control. I’ve been using them every chance I get – like for these gluten free, naturally sweetened (with my local honey of course!) fruit crumbles.
These babies are perfect for a healthy dessert or snack. You can also make them ahead of time, stick the ramekin crisps in the fridge, then pop one out and heat it up for a quick breakfast.
The recipe includes a crumble made of old-fashioned oats, Medjool dates, raw slivered almonds, cinnamon and salt. 
For the crust, I also added in a bit of honey, almond milk, and safflower oil, making it doughier to press into the bottom of the ramekins.
To make the meat of the crisps, I peeled & chopped a few apples, and combined them with blueberries, cinnamon and honey. Easy peezy.
Next I spooned the fruit mixture into the ramekins, then added the rest of the oat mixture in for a crumbly topping.
I baked the crisps until the fruit was bubbly and tender. The topping is really up to you: You can leave it plain as-is, throw some dollops of whipped cream on it, add in some vanilla bean ice cream, or spoon some yogurt on top. I added some honey yogurt on top of my crisp and it was the perfect addition… 
I’m looking forward to eating another crumble for breakfast this week – probably this morning actually since now that I’m talking about them, I want one ASAP. Like right now.
These crisps are perfectly sized for a nice dessert or small meal, and they’re tasty to the last bite!
Apple Blueberry Oatmeal Ramekin Crisps
Ingredients
- 2 large Fuji apples or other red apple that bakes well
- 1/2 cup fresh blueberries
- 1 cup old-fashioned oats
- 6 Medjool dates
- 1/4 cup raw slivered almonds
- 2 TBSP honey divided in half
- 1/2 TBSP safflower oil
- 2 TBSP almond milk or any other type of milk of your choice
- 1 TSP cinnamon divided in half
- 1/8 TSP salt
- Honey or vanilla yogurt ice cream, or whipped cream for topping (optional)
Instructions
- Peel apples, then core and chop them. Combine in a bowl with the blueberries. Sprinkle in 1/2 TSP of the cinnamon and drizzle 1 TBSP of the honey into the bowl, stirring to combine well. Set aside.
- Ready 4 oven safe ramekins and a baking sheet to bake the crisps on.
- Combines the oats, dates, remaining 1/2 TSP of cinnamon, salt and slivered almonds in the food processor. Pulse until well combined into an oat flour.
- Remove 1/2 cup of the oat mixture from the processor. Add in the safflower oil, almond milk, and 1 TBSP of the honey to the remaining oat mixture, then pulse again until combined into a sticky, dough-like consistency.
- Spoon the honeyed oat mixture evenly into the bottom of each ramekin, pressing down and spreading into the ramekins.
- Spoon the apple/blueberry mixture evenly into each ramekin.
- Sprinkle the remaining oat flour into the ramekins on top of the fruit.
- Place the ramekins on the baking sheet. Preheat oven to 350 degrees.
- Bake for 25 minutes, or until the fruit is tender and juicy.
- Spoon dollops of vanilla yogurt, ice cream or whipped cream onto each ramekin when serving. Enjoy!
Notes
Nutrition
Tell me… what kitchen items/food/stores are you into lately?
Yum! These look awesome. I love single-serve dessert options. I need to buy some ramekins!
Do it, if you’re like me (which you are, my blogging twin!) you’ll use em all the time!
I’m a fruit junkie too so these look heavenly to me. Like you’ve kind of got my mouth watering right now. Yum!!
Thank you, Sarah!
These look perfect! I’m on a huge fruit bender too. And dates, oddly enough. I never really cared for them before!
Yummm dates are so good. They’re like candy!
I love finding little grocery stores that carry everything you’ve been looking for! Sometimes I wish I worked at a grocery store, haha! These little crisps look perfect! I would eat them for breakfast or dessert 🙂
If I worked at a grocery store, I’d probably spend my whole paycheck there! 😉
Epic! My boyfriend and I loved this, it turned out soooo good! Like a lighter version of apple pie
So glad to hear that you enjoyed this recipe! Thanks for commenting 🙂