Individual Pear & Rhubarb Crisps

Individual Pear & Rhubarb Crisps

Total Time
30 min
15 min
15 min
Sweet pears are the perfect complement to tart rhubarb in these easy mini desserts that bridge the gap between late winter and early spring. Fresh rhubarb not in season yet? Try this with thawed frozen sliced rhubarb instead. To speed-ripen pears, put them in a paper bag with an apple or banana. The fruit will release a gas that revs up the ripening process. Leave the bag on the counter for a day or until the pears are soft. (This works for avocados, too.)


Cooking spray

4 spray(s)


2 item(s), Anjou, ripe, peeled and finely chopped (about 2 cups)


1 cup(s), finely chopped (from about 2 medium stalks)

Dark brown sugar

8 tsp, packed, divided


1 Tbsp

Ground ginger

1 pinch(es)

Old-fashioned rolled oats

½ cup(s)

All-purpose flour

¼ cup(s)

Ground cinnamon

1 tsp

Kosher salt


Unsalted butter

4 tsp, melted


  1. Preheat the oven to 400°F. Line a small baking pan with foil. Coat four 5-oz ramekins with cooking spray and arrange on the prepared pan.
  2. In a medium bowl, toss the pears, rhubarb, 4 tsp sugar, 2 tbsp water, cornstarch, and ginger. Divide the fruit among the 4 ramekins, pressing down to fit all the fruit.
  3. In another bowl, stir the oats, flour, cinnamon, salt, and remaining 4 tsp sugar. Drizzle with the butter. Using your hands, mix the ingredients and squeeze to form small clumps. Dividing among the 4 ramekins, cover the fruit with the topping.
  4. Bake the crisps until browned on top, about 15 minutes. Let cool for 10 minutes before serving.
  5. Serving size: 1 crisp