• 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.