Oishii x Kosterina Mini Strawberry Crisps

Instructions

1. 1

   Preheat the oven to 350F and grease two oven-safe, 7 oz ramekins with Kosterina Everyday Extra Virgin Olive Oil. 

2. 2

   To a medium bowl, add the sliced Oishii Berries, Kosterina Strawberry Crushed Fruit Vinegar, arrowroot powder or cornstarch, vanilla, and coconut sugar. Mix well to combine, then divide in half into the two ramekins. Set aside while preparing the crumble topping. 

3. 3

   In a medium bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt and mix well. Add the Kosterina Everyday Extra Virgin Olive Oil, almond butter, and vanilla, and mix well until crumbly. Sprinkle the topping evenly on top of the strawberries in the two ramekins. 

4. 4

   Bake for 30-35 minutes until the crumble topping is golden brown and the fruit is bubbly and let cool for 10-15 minutes. 

5. 5

   To serve, top each ramekin with a scoop of vanilla ice cream. Drizzle the ice cream with Kosterina Original Extra Virgin Olive Oil, sprinkle with sea salt, and garnish the strawberry crisps with more Oishii Berries.