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Recipe Collection

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Prep time: 10 minutes

Cook time: 15 minutes

Yield: 12 servings

Nothing says fall (and Rosh Hashanah/the High Holiday season) quite like apples. Instead of fussy double-crust apple pie, let your guests have some fun with mini individual crisps in ramekins. Best of all, this recipe is pareve and vegan, and if you use certified gluten-free oats, it can check all the boxes and be gluten-free, too!


  • Filling
  • 1 pound frozen strawberries
  • 1 pound fresh or frozen apples, peeled and sliced
  • ¼ cup sugar
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • ½ pound fresh blackberries or blueberries
  • Topping
  • ½ cup almond meal or crushed almonds
  • ½ cup oats (use certified gluten-free oats, if needed)
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ teaspoon salt
  • 2 tablespoons vegan buttery spread


  • Filling: Add strawberries, apples, sugar, salt and lemon juice to a saucepan. Bring to a simmer. Add blackberries. Cook until fruit has broken down slightly but some large pieces remain and juices have thickened. When cool, use a slotted spoon to portion 6 ounces into each ramekin. Set extra juice aside to use as topping when serving.
  • Topping: Preheat oven to 325 degrees. Combine all ingredients in a mixing bowl. Using a fork or fingers cut the buttery spread evenly making crumbs. Sprinkle evenly on top of filled ramekins. Bake until golden brown, approximately 15 minutes. Top with your favorite frozen dessert or sorbet, and drizzle with remaining fruit juice from the cooked fruit.
  • Photo courtesy of Fare Well

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