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.
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!
- Cut the strawberries and toss with the sugar, flour, vanilla and cornstarch. Divide between ramekins.
- Stir together the topping ingredients in a small bowl until evenly moistened with the melted butter.
- 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 :)
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.
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Get the Recipe: Strawberry Crisp for Two
Ingredients
- 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
Instructions
- 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.
Notes
More strawberry recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
What a wonderful idea. Tried this yesterday – it was quick to make and the results were delicious. My ramekins are 4 inches wide by 2 inches deep. The topping did sink a bit which allowed me to add a bit more ice cream! I used farm fresh strawberries which appeared yesterday at a local farm.
This recipe is a keeper. Thank you so much.
So glad to hear, Carole Ann! I have yet to get my hands on local strawberries, but soon :) Thanks!