I'm totally craving summer. Sun, warm weather, green grass, and camping trips! I guess I will just have to stick with the summery foods for the time being.
The buckwheat flour in this crisp gives it a nutty flavor- and the addition of ground pistachios doesn't hurt anything either!
Buckwheat Strawberry Pistachio Crisp for Two
12 strawberries, chopped
1 tsp white sugar
2 Tbsp GF oats
2 Tbsp buckwheat flour
1 Tbsp melted butter
1 Tbsp chopped pistachios
2 tsp brown sugar
1/4 tsp ground cinnamon
Preheat oven to 350 degrees. Combine chopped strawberries and sugar in a bowl, then transfer to mixture to two ramekins sprayed with baking spray.
Place the topping ingredients in a small food processor and mix until just combined.
Distribute the toppings onto the ramekins evenly. Transfer ramekins onto the middle rack of the oven and bake for 20 minutes, or until berry mixture is bubbly.