Individual Strawberry Crisps {sweetened with dates & apple juice}

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

As promised, here’s the recipe I mentioned in the date syrup post.

Individual Strawberry Crisps {sweetened with dates & apple juice}

Not one speck of sugar made its way into these delectable fruit crisps; the strawberry filling is sweetened with apple juice and the crisp topping with date syrup.

It helps to start with summer ripe strawberries, which are incredibly sweet on their own, but combining them with apple juice that has reduced down to a syrup yields the perfect fruit filling for a crisp.

Individual Strawberry Crisps {sweetened with dates & apple juice}

I’m sure that baked goods aren’t high on most people’s to-make list during the hottest time of the year, but the strawberries make these crisps decidedly summery… and they are definitely worth having your oven on for 15 minutes.

Individual Strawberry Crisps {sweetened with dates & apple juice}

Any fruit crisp is even better with a scoop (or two) of ice cream; in keeping with the sugar-free theme of this post, I served these with SO Delicious Coconut Milk Vanilla Bean ice cream, which is sweetened with erythritol. I do not have this in the house often, but it’s a nice go-to frozen treat if you’re looking to steer clear of sugar.

Individual Strawberry Crisps {sweetened with dates & apple juice}

Have I sold you on swapping fruit in for sugar in baked goods?!

Individual Strawberry Crisps {sweetened with dates & apple juice}

Individual Strawberry Crisps {sweetened with dates & apple juice}

by Lauren Zembron

Name:Individual Strawberry Crisps {sweetened with dates & apple juice}
Prep Time:15 minutes
Cooking Time:25 minutes
Total Time:40-45 minutes
Yield:4 individual strawberry crisps

Keywords: bake simmer dessert breakfast strawberries crisp summer


  • 4 heaping cups hulled strawberries
  • 2 tsp freshly squeezed lemon juice
  • 1 cup unsweetened apple juice (not form concentrate), preferably organic, divided use
  • 1/2 Tbsp arrowroot powder
  • 1 tsp pure vanilla extract
  • pinch of salt


Preheat oven to 350°F. Slice strawberries and toss with lemon juice; evenly divide amongst 4 ramekins.

Heat 3/4 cup apple juice in a small saucepan set over medium-high heat until simmering. Meanwhile, in a small bowl, whisk together the remaining 1/4 cup apple juice and arrowroot powder until no lumps remain. Whisk the arrowroot “slurry” into the simmering apple juice. Bring mixture to a low boil, reduce heat to medium-low, and let simmer until mixture is has thickened and reduced by half – whisking every now and then – about 20 minutes. Remove from heat, stir in vanilla extract and salt, and pour over the strawberries in the ramekins.

In a medium mixing bowl, combine the oats, almond flour, and salt; whisk to combine. Stir in oil and date syrup; stir to combine. Evenly crumble the crisp topping over the fruit.

Bake at 350°F for 15-20 minutes, (you’ll probably want to place a baking sheet underneath the ramekins to catch any overflow), until the crisp topping is golden brown and the strawberry filling is hot and bubbling.

Let sit at room temperature for at least 10 minutes before serving.

Serve warm, with ice cream, if desired. I like SO Delicious Coconut Milk Vanilla Bean for a no-added-sugar option.

And here’s the estimated nutrition per serving

  • Calories: Approximately 250 kcal
  • Total Fat: 10g
    • Saturated Fat: 4g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 10mg
  • Total Carbohydrates: 40g
    • Dietary Fiber: 6g
    • Sugars: 26g
  • Protein: 4g

Please note that the nutrition information provided is an estimate and may vary based on the specific ingredients used and portion sizes. It’s always a good idea to calculate nutrition using the exact ingredients you use if you need precise nutritional information.

Let me know if there’s anything else you need!

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