When you don’t want a full pan
There’s something about strawberry and rhubarb together that just works.
The sweetness from the strawberries, the tartness from the rhubarb, and once it bakes, it turns into that soft, jammy filling that’s hard to beat.
This is the same kind of crisp you’d make in a big dish, but made as individual portions so you can have something fresh from the oven without committing to a whole pan.
Why individual portions work so well
This is one of those desserts that feels a little more special without actually being more work.
Everyone gets their own crisp, no scooping, no serving, just warm, bubbling fruit with a crisp topping right in the dish.
It’s just as good for a quiet night as it is for having people over.
Make it ahead
If you want to get ahead, you can prep both parts in advance.
Mix the fruit filling and store it in the refrigerator.
Make the crumble and keep it separate.
When you’re ready, fill your ramekins or mugs, top them, and bake.
Individual Strawberry Rhubarb Crisp
A small-batch strawberry rhubarb crisp made in individual ramekins or oven-safe mugs. Sweet, tart fruit bakes down into a jammy filling, topped with a buttery oat crumble. No special baking dish needed, just simple ingredients and a portion that actually makes sense.
Equipment
Ingredients
For 2 Servings
Filling
- 1½ cups strawberries, chopped
- 1 cups rhubarb, sliced 1/4–1/2 inch thick
- 1/4 cup pure cane sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1/2 tsp lemon zest
- Pinch of kosher salt
Crumble
- 1/3 cup cups unbleached all-pourpos flour
- 1/3 cup old-fashioned rolled oats
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- Pinch of kosher salt
- 3 tbsp cold butter, grated or cubed
For 4 Servings
Filling
- 3 cups strawberries, chopped
- 3 cups rhubarb, sliced 1/4–1/2 inch thick
- 1/2 cup pure cane sugar
- 2 tbsp cornstarch
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp kosher salt
Crumble
- 2/3 cup cups unbleached all-purpose flour
- 2/3 cup old-fashioned rolled oats
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 6 tbsp cold butter, grated or cubed
For 6 Servings
Filling
- 4½ cups strawberries, chopped
- 4½ cups rhubarb, sliced 1/4–1/2 inch thick
- 3/4 cups pure cane sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1½ tsp lemon zest
- 1/2 tsp kosher salt
Crumble
- 1 cup cups unbleached all-purpose flour
- 1 cup old-fashioned rolled oats
- 3/4 cup brown sugar
- 3/4 cup cinnamon
- 1/2 tsp kosher salt
- 9 tbsp cold butter, grated or cubed
Instructions
Step 1. Preheat the oven and prepare your dishes
Preheat the oven to 350°F.Lightly butter the ramekins or oven-safe mugs.Place them on a sheet pan. This makes them easier to handle and catches any juices that may bubble over.Step 2. Prepare the fruit filling
Place the chopped strawberries and sliced rhubarb into a mixing bowl.Add the sugar, cornstarch, lemon juice, lemon zest (if using), and salt.Toss everything together thoroughly until the fruit is evenly coated and no dry cornstarch remains.Step 3. Fill the ramekins or mugs
Divide the fruit mixture evenly between your dishes.Fill them closer to the top than you might expect, leaving about 1/2 inch of space. The fruit will cook down as it bakes, so starting fuller gives you a better final result.Step 4. Make the crumble topping
In a separate bowl, combine the flour, old-fashioned rolled oats, brown sugar, cinnamon, and salt.Add the cold butter.Use your fingers, a fork, or toss gently if using grated butter, until the mixture becomes crumbly with a mix of small and slightly larger pieces.Step 5. Top the crisps
Sprinkle the crumble evenly over the fruit.Do not press it down. Keeping the topping loose allows it to bake into a crisp, textured layer.If desired, sprinkle a small amount of additional brown sugar over the top for a light caramelized finish.Step 6. Bake
Place the sheet pan in the oven and bake for 25 to 30 minutes.The crisps are done when the fruit is bubbling around the edges and the topping is golden brown.Step 7. Cool before serving
Remove from the oven and let the crisps rest for 10 to 15 minutes.The filling will thicken as it cools, and the dishes will be very hot.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.Add a dollop of whipped cream.Spoon over plain or vanilla Greek yogurt for a lighter option.Drizzle with a little heavy cream or half-and-half.
Notes
- Use old-fashioned rolled oats for the best texture. Instant oats will be too soft, and steel-cut oats will not cook properly.Slice rhubarb no thicker than 1/2 inch so it softens fully during baking.Fill your ramekins or mugs close to the top. The fruit will cook down significantly as it bakes.Placing the dishes on a sheet pan makes them easier to handle and catches any bubbling juices.A light sprinkle of brown sugar on top before baking adds a subtle caramelized finish.
Recommended Dish Size
- Use ramekins or oven-safe mugs that are approximately 10 to 12 ounces.
Tried this recipe?Let us know how it was!