Photo of Individual Pear & Rhubarb Crisps by WW

Individual Pear & Rhubarb Crisps

Points® value
Total Time
32 min
15 min
17 min
Sweet juicy pears are the perfect complement to tart rhubarb in these easy mini crisps that bridge the gap between late winter and early spring. A combo of dark brown sugar


Cooking spray

4 spray(s)

Raw green anjou pear

2 item(s), ripe, peeled and diced (about 2 cups)

Uncooked rhubarb

1 cup(s), diced

Dark brown sugar

8 tsp(s), divided


1 tbsp(s), or tapioca

Ground ginger

1 pinch(es)

Uncooked old-fashioned rolled oats

½ cup(s)

All-purpose flour

¼ cup(s)

Ground cinnamon

1 tsp(s)

Table salt


Unsalted butter

4 tsp(s), melted


  1. Preheat oven to 400°F. Coat four 5 oz ramekins with cooking spray and place on a small, foil lined baking pan.
  2. In a medium bowl, toss together the pears, rhubarb, 4 tsp dark brown sugar, cornstarch, and ginger. Divide filling evenly among the four ramekins, pressing down to fit as much fruit as possible in each.
  3. In another bowl, stir together oats, flour, remaining 4 tsp dark brown sugar, cinnamon, and salt. Drizzle with the butter and use your hands to mix ingredients thoroughly. Divide topping mixture evenly over the 4 ramekins, tucking in around the border of the fruit filling to help catch juices, completely covering the fruit.
  4. Bake crisps until bubbly and browned, about 15 to 16 minutes. Cool for 10 minutes before serving.
  5. Per serving: 1 crisp