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Craving a warm, comforting strawberry dessert? This easy single serve Strawberry Crisp For One is the answer! Juicy strawberries topped with a buttery, crispy crumble deliver all the classic flavors, but in a portion perfect for one. It’s quick to make and absolutely delicious – the perfect way to treat yourself!
Craving more ways to enjoy strawberries? Try one of these refreshing and delicious single serving desserts: a creamy Strawberry Milkshake, a tangy-sweet Strawberry Sorbet, a classic Strawberry Icebox Cake, or a fruity and refreshing Strawberry Daiquiri.
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Simple steps, basic ingredients, and it’s ready in no time.
- Perfect Portion: Just enough to satisfy your dessert craving without leftovers.
- Texture Delight: The crispy topping contrasts wonderfully with the soft strawberries.
- Comfort in a Dish: It’s warm, fruity, and incredibly comforting.
Strawberry Crisp: The Classic Dessert Explained
A strawberry crisp is a classic baked dessert with a juicy strawberry filling and a crispy, golden topping made with flour, sugar, butter, and oats. As the dessert bakes, the topping gets perfectly crumbly, creating a delightful contrast with the soft, tender strawberries. Our version is special because it’s scaled down to make just one satisfying serving. That means no wasted ingredients or having dessert tempt you for days!
Ingredients
If you have any ingredients leftover from this single serving Strawberry Crisp recipe, check out our Leftover Ingredients Recipe Finder.
- Strawberries: For the ideal flavor and texture, use 5 ounces of fresh strawberries, equivalent to about 1 cup when sliced. If using frozen strawberries, ensure they are thawed before use. Got extra strawberries? Add some to Sheet Pan Pancakes, a Knickerbocker Glory, or a Fruit Quesadilla.
- Sugars: Mixing a bit of granulated sugar with the strawberries creates a saucy texture as the crisp bakes. The topping features brown sugar, imparting a caramel-like flavor. If brown sugar isn’t available, granulated sugar works as a substitute. Lacking brown sugar? No problem, you can whip up your own following our simple brown sugar recipe.
- Cornstarch: A crucial ingredient to thicken the filling, preventing it from being overly runny.
- All-purpose flour: This is used sparingly in the crisp topping to help create the right texture.
- Vanilla: A dash of vanilla extract enhances the overall flavor, adding a subtle yet lovely aroma.
- Oats: Old-fashioned oats are the best choice here for a hearty, textured topping.
- Butter: Use butter that’s softened but still cool. It should leave an indentation when pressed but not be overly soft or melted. This consistency is key for the perfect topping.
How To Make A Single Serve Strawberry Crisp
These step-by-step photos and instructions are here to help you visualize how to make a single serve strawberry crisp. See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the Filling: In a small bowl, combine the sliced strawberries, sugar, cornstarch, and vanilla. Mix them together well.
Note: Feel free to swap strawberries with an equal amount of raspberries, blueberries, or blackberries for variety.
- Prepare the Crisp Topping: In another small bowl, mix together the flour, oats, and brown sugar. Then, add the softened butter, cut into small pieces. Use a fork or your fingers to blend the butter into the dry ingredients until the mixture is well combined.
- Assemble the Crisp: Pour the strawberry mixture into a 10-ounce ramekin. Evenly distribute the crisp topping over the strawberries. Place the ramekin on a small, rimmed baking sheet to catch any drips during baking.
- Bake the Crisp: Place the ramekin in an oven preheated to 350°F (177°C) and bake for 30-35 minutes. The crisp is done when the topping is golden and the filling is bubbly.
Expert Tips
- Fresh or Frozen: You can use either! If making strawberry crisp with frozen strawberries, thaw them first and drain off any excess liquid.
- Gluten-Free Strawberry Crisp: Swap the regular flour in the topping for a gluten-free alternative like almond flour or a gluten-free baking mix.
- Vegan Strawberry Crisp: Use coconut oil or vegan butter instead of regular butter.
- Prevent Messes: Place your baking dish on a baking sheet to catch any spills.
- Try Other Fruits: This recipe works with lots of fruits! Experiment with peaches, plums, apples, and more.
- Avoid Over-Browning: If the topping gets too dark before the fruit is cooked, loosely cover the dish with foil and continue baking.
Enjoy Strawberry Desserts Anytime: Freezing Tips
Freezing strawberries lets you enjoy their flavor even when they’re out of season! This is perfect for making strawberry desserts anytime, like our strawberry crisp, smoothies, and more. Here’s how to freeze them:
How to Freeze Strawberries
Wash Thoroughly
- Standard Rinse: Clean under cold, running water, gently rubbing each berry.
- Vinegar Wash (my preferred method): For deeper cleaning, soak strawberries for 20 minutes in a mixture of four parts water to one part white or apple cider vinegar. Rinse well with fresh water.
Remove Leaves and Dry
- Cut off the green leafy tops (hulls) and gently pat the strawberries dry with a paper towel.
Choose Your Freezing Method
- Individual: For easy use, arrange hulled berries with a bit of space between them on a parchment-lined baking sheet. Freeze for one hour, then transfer to a freezer-safe bag or container.
- Clusters: For a quick and simple method, place the hulled and dry berries directly in a freezer-safe bag.
Tips For the Best Frozen Strawberries
- No Stems: Hull the strawberries before freezing for easier use later.
- Air Is the Enemy: Prevent freezer burn by storing berries in airtight freezer bags or containers.
- Freshness Matters: Enjoy your frozen strawberries within 12 months of freezing. Label your containers with the date!
Serving Suggestions
This comforting small strawberry crisp is delicious on its own, but here are some ideas:
- Classic: Top with a big scoop of vanilla ice cream.
- Whipped Cream: Add a dollop for extra decadence.
- Yogurt: Use Greek yogurt for a tangy contrast.
- Chopped Nuts: Add pecans or walnuts for crunch.
- Warm Drizzle: Melt peanut butter or chocolate for a tasty finishing touch.
Frequently Asked Questions
I use a 10-ounce ramekin that measures 4-inches in diameter and is approximately 1 ¾-inches tall. For best results, use a ramekin of similar size.
Want to make more than one serving? Here’s how:
Two Servings: Easily double the recipe and bake in two separate 10 ounce ramekins.
Larger Servings: For bigger portions, triple the recipe and use a 5×5 inch, 4×6 inch baking dish, or a 6.5-inch round skillet.
Tip: Check out our Store page for the exact baking dishes we use in our recipes!
Yes! Here’s a simple oat-free topping:
Combine 2 tablespoons flour, 2 tablespoons brown sugar, and 1 tablespoon softened butter.
Mix until crumbly, then scatter over the strawberries.
Absolutely! Just follow these thawing tips:
Microwave (Fastest): Place frozen berries in a microwave-safe bowl and use the defrost function. Check for doneness every minute, continuing in 30-second intervals as needed.
Cold Water Bath: Place the bag of frozen berries in a bowl of cold water for about 30 minutes.
Room Temperature: Let berries thaw slowly on a plate at room temperature. This takes a few hours.
Important: After thawing, drain any excess liquid from the berries before using in the crisp.
Store in the fridge, though the topping may soften.
Gently warm in the oven or microwave until warmed through.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving strawberry crisp or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Strawberry Crisp For One
Equipment
Ingredients
For the Filling
- 5 ounces fresh strawberries (1 cup sliced strawberries)
- 1 tablespoon sugar
- ½ teaspoon cornstarch
- ¼ teaspoon vanilla extract
For the Topping
- 3 tablespoons all-purpose flour
- 3 tablespoons old fashioned oats
- 2 tablespoons brown sugar
- 2 tablespoons softened butter
Instructions
- Preheat the oven to 350°F (177°C).
- Prepare the Filling: In a small bowl, combine the sliced strawberries, sugar, cornstarch, and vanilla. Mix them together well.
- Prepare the Crisp Topping: In another small bowl, mix together the flour, oats, and brown sugar. Then, add the softened butter, cut into small pieces. Use a fork or your fingers to blend the butter into the dry ingredients until the mixture is well combined.
- Assemble the Crisp: Pour the strawberry mixture into a 10-ounce ramekin. Evenly distribute the crisp topping over the strawberries. Place the ramekin on a small, rimmed baking sheet to catch any drips during baking.
- Bake the Crisp: Place the ramekin in the oven and bake for 30-35 minutes. The crisp is done when the topping is golden and the filling is bubbly.
Notes
- Fresh or Frozen: You can use either! If using frozen berries, thaw them first and drain off any excess liquid.
- Gluten-Free Strawberry Crisp: Swap the regular flour in the topping for a gluten-free alternative like almond flour or a gluten-free baking mix.
- Vegan Strawberry Crisp: Use coconut oil or vegan butter instead of regular butter.
- Prevent Messes: Place your baking dish on a baking sheet to catch any spills.
- Try Other Fruits: This recipe works with lots of fruits! Experiment with peaches, plums, apples, and more.
- Avoid Over-Browning: If the topping gets too dark before the fruit is cooked, loosely cover the dish with foil and continue baking.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can this be made with frozen berries?
I have been looking for a recipe for one for berry crisp
The berries are strawberries, blackberries and blueberries.
Thanks so much
Hi Rosalee, as mentioned in the Ingredient Notes, if using frozen strawberries, ensure they are thawed before use.
Oh no, did I miss that?
So sorry. . .it has been a rough week LOL
I assume then that that triple berry mix would be okay also?
Thank you Joanie
No worries, Rosalee. Mixed berries should work just fine – enjoy!
Dumb question: is the 5 oz of strawberries the weight BEFORE hulling and slicing them, or is it 5 oz of hulled and sliced strawberries?
After slicing, so 5 ounces or approximately 1 cup of sliced strawberries.
Made this last night with some fresh strawberries and it was absolutely delicious! I will be making it again and may even add a few slices of rhubarb that I have in my freezer! Your recipes are the best!
Thank you, Nancy. I’m so happy you enjoyed the crisp!
I’ve made this recipe as well as the blueberry, peach and apple crisps. All are easy to make and absolutely delicious! My 7 year old picky eater grandson loves them all and requests them. Thank you!
Man ole man. I made this with palm coconut sugar, arrowroot powder instead of corn starch, and avocado oil butter and it was divine!! 5 of 5 stars. It really didn’t last too long after getting done.
I’m so happy you enjoyed the crisp. Thank you for your feedback.
This came together quickly and easily and was very tasty. I used frozen strawberries which I thawed in a colander before patting dry (thanks for the heads up there). I also added a tad more corn starch (probably close to 3/4t rather than 1/2t) to account for the extra liquid in the frozen berries. The filling thickened nicely with no starchy texture. I will likely make this again with one change. I found the 2T of brown sugar in the topping to be too sweet for my taste and will cut that down by 1/2 to 1 T in the future.
Would this work with blueberries or blackberries? Or even raspberries? Maybe strawberry rhubarb?
Absolutely!
Absolutely delicious! The only difficult thing was waiting for it to cool off!
In a pieshell and without the topping, it was my stepmother’s pie. She topped it with whipped cream.
Terrific recipe.