Individual strawberry crisp for two is the perfect impromptu treat to celebrate strawberry season! Lightly sweetened strawberries are cooked topped with a crisp oat topping. An easy and delicious dessert.

Strawberry crisp in ramekins.

Don’t let strawberry season pass you by without this easy and delicious strawberry dessert! It’s the perfect last-minute dessert that can be enjoyed warm (maybe with a scoop of ice cream) or at room temperature. A great use for the last of the fresh strawberries, too.

Ingredients and substitutions

A few notes about the key ingredients …

Strawberries – I think fresh strawberries will always give the nicest flavour, but this should work with frozen strawberries as well. You may need to bake a little longer with frozen strawberries and as such, you may need to loosely cover the tops with foil if it seems at risk of over-browning.

How to make strawberry crisp for two

Easy as 1-2-3!

Prepared strawberries in ramekins.
Topping ingredients combined in bowl.
Topping spooned on top of strawberries before baking.
  1. Cut the strawberries and toss with the sugar, flour, vanilla and cornstarch. Divide between ramekins.
  2. Stir together the topping ingredients in a small bowl until evenly moistened with the melted butter.
  3. Spoon the topping over the strawberries and bake!

Recipe tips!

I like to use wider, shallower ramekins so there is room for more topping! My ramekins shown here are about 5 inches in diameter and about 1 inch tall.

Allow the crisps to cool for at least 5 minutes or so before eating. The flavours are nicer when they are not super hot (in my opinion :)

Strawberry crisp in ramekins.

Making ahead, storing and freezing

These crisps can be assembled ahead and baked off later. Refrigerate if making more than an hour ahead. Allow a few extra minutes of baking time if cold from the fridge.

These strawberry crisps can be frozen either before or after baking for up to 3 months. Bake from frozen, allowing for some extra baking time, as needed.

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.

Strawberry crisp in ramekins.

Get the Recipe: Strawberry Crisp for Two

This strawberry crisp is the perfect treat to celebrate strawberry season! Lightly sweetened strawberries are cooked topped with a crisp oat topping. Double or triple to serve more.
5 stars from 1 rating
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 2 servings


  • 2-2 1/2 cups fresh strawberries, washed, hulled and halved or quartered *see Note 1 for frozen strawberries
  • 2-3 Tablespoons granulated white sugar, *see Note 2 below
  • 1 teaspoon vanilla
  • 1 1/2 Tablespoons cornstarch

Crisp topping:

  • 6 Tablespoons all purpose flour
  • 1/4 cup large-flake old fashioned oats
  • 1/4 cup white granulated sugar
  • 1/4 cup light brown sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3 Tablespoons salted butter, melted


  • Preheat oven to 350F (non-convection/not fan-assisted). Grease or spray ramekins (preferably wide and shallow dishes). Set onto a baking sheet and set aside.
  • Combine the chopped strawberries and white sugar in a large bowl and mix until well combined. Add in the cornstarch and vanilla extract and stir until the strawberries are well coated. Spoon into the prepared baking dishes.
  • In a medium bowl stir together the flour, oats, white sugar, brown sugar, salt, and cinnamon. Pour the melted butter into the bowl and stir well until the dry ingredients are evenly moistened with the butter. Spoon the oat mixture evenly over the top of the strawberries in the baking dishes.
  • Bake in the preheated oven for 35-40 minutes until the fruit is bubbly and the topping is golden brown. Allow to cool at least 5 minutes before serving. Serve warm with vanilla ice cream on top if you like.


For frozen strawberries, use from frozen. Allow extra baking time to cook off the extra moisture. If the topping is at risk of over-browning, loosely cover the tops with foil for the last part of baking.
If starting with fresh, in-season strawberries, the lesser amount of sugar is probably enough. Grocery-store, out-of-season strawberries would probably benefit from the higher amount of sugar.
Crisps can be assembled ahead. Refrigerate if making more than 1 hour ahead. They can also be frozen either unbaked or baked for up to 3 months. Bake from frozen allowing extra baking time, as needed.
Cuisine: American, Canadian
Course: Dessert
Serving: 1serving, Calories: 595kcal, Carbohydrates: 104g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 291mg, Potassium: 385mg, Fiber: 6g, Sugar: 68g, Vitamin A: 547IU, Vitamin C: 106mg, Calcium: 67mg, Iron: 3mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.