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This single serving strawberry crisp features sweet, juicy strawberries topped with a buttery oat crumble. Baked in a small dish until golden and bubbly, it’s an easy, classic dessert scaled down for one.
Featured Comment
“Made this last night with some fresh strawberries and it was absolutely delicious! I will be making it again…”
– Nancy
Why You’ll Love This Recipe
- Quick & Easy: Simple steps with basic ingredients.
- Perfect Portion: Makes just enough for one, no leftovers.
- Great Texture: Crisp topping with soft, juicy strawberries.
- Warm & Comforting: A fruity, satisfying dessert.
I love making this small strawberry crisp when I want a classic, home-baked treat without leftovers hanging around. It’s got a warm, juicy strawberry filling with a crisp, golden oat topping that bakes up perfectly crumbly. Since it’s sized for just one, there’s no waste and no extra dessert calling your name later.
Looking for more ways to enjoy strawberries? Try one of these delicious single serving desserts: a creamy strawberry milkshake, single serving strawberry sorbet, strawberry icebox cake for one, or a refreshing frozen strawberry daiquiri.
Ingredients
If you have any ingredients leftover from this single serving strawberry crisp recipe, check out our Leftover Ingredients Recipe Finder.
- Strawberries: Use 5 ounces of fresh strawberries (about 1 cup sliced). If using frozen strawberries, thaw them first. Extra strawberries? Add them to sheet pan pancakes, a knickerbocker glory, a small batch of homemade strawberry pie filling, an individual trifle, or a single fruit quesadilla.
- Sugars: Granulated sugar sweetens the strawberries and helps create a saucy filling. Brown sugar in the topping adds a caramel-like flavor. If you don’t have brown sugar, use granulated sugar or make your own with our easy simple brown sugar recipe.
- Cornstarch: Thickens the filling so it is not too runny.
- All-purpose flour: Helps give the topping structure.
- Oats: Old-fashioned oats add a hearty, crisp texture.
See recipe card below for a full list of ingredients and measurements.
Freezing Tip: Freeze strawberries to enjoy this crisp year-round. Wash, hull, and dry them well. Freeze on a lined baking sheet, then store in an airtight container for up to 12 months.
How To Make A Strawberry Crisp
These photos and instructions are here to help you visualize how to make a single serve strawberry crisp. See the recipe card below for ingredient amounts and full recipe instructions.
- In a small bowl, combine the sliced strawberries, sugar, cornstarch, and vanilla. Stir well.
- In another bowl, mix the flour, oats, and brown sugar. Add the softened butter pieces and blend with a fork or your fingers until crumbly.
- Spoon the strawberry mixture into a 10-ounce ramekin. Top evenly with the crisp topping. Place the ramekin on a small, rimmed baking sheet to catch any drips.
- Bake in a preheated 350°F (177°C) oven for 30–35 minutes, until the topping is golden and the filling is bubbling.
Serve warm, topped with homemade whipped cream or a single serving of vanilla ice cream if you like.
Expert Tips
- Fresh or Frozen: Use either. If using frozen strawberries, thaw and drain them first.
- Gluten-Free: Swap the all-purpose flour for almond flour or a gluten-free baking mix.
- Vegan: Substitute coconut oil or vegan butter for regular butter.
- Prevent Spills: Place the ramekin on a baking sheet to catch drips.
- Other Fruits: Try peaches, plums, apples, or other fruits you enjoy.
- Avoid Over-Browning: If the topping darkens too quickly, cover loosely with foil and continue baking.
Frequently Asked Questions
Use a 10-ounce ramekin that measures 4-inches in diameter and is approximately 1 ¾-inches tall.
Yes, double the ingredients and use either two 10 ounce ramekins or one 5×5 inch baking dish, one 4×6 inch baking dish, or one 6.5-inch round skillet.
Yes! Here’s a simple oat-free topping recipe:
Combine 2 tablespoons flour, 2 tablespoons brown sugar, and 1 tablespoon softened butter.
Mix until crumbly, then scatter over the strawberries.
This recipe makes one serving, but if you have any left, cover and refrigerate for up to 2 days.
Warm it in the oven at 300°F for about 10 minutes or microwave briefly until heated 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 mini 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
Watch How To Make This
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).
- In a small bowl, combine the sliced strawberries, sugar, cornstarch, and vanilla. Stir well.
- In another bowl, mix the flour, oats, and brown sugar. Add the softened butter pieces and blend with a fork or your fingers until crumbly.
- Spoon the strawberry mixture into a 10-ounce ramekin. Top evenly with the crisp topping. Place the ramekin on a small, rimmed baking sheet to catch any drips.
- Bake in a preheated 350°F (177°C) oven for 30–35 minutes, until the topping is golden and the filling is bubbling.
Notes
- Fresh or Frozen: Use either. If using frozen strawberries, thaw and drain them first.
- Gluten-Free: Swap the all-purpose flour for almond flour or a gluten-free baking mix.
- Vegan: Substitute coconut oil or vegan butter for regular butter.
- Prevent Spills: Place the ramekin on a baking sheet to catch drips.
- Other Fruits: Try peaches, plums, apples, or other fruits you enjoy.
- Avoid Over-Browning: If the topping darkens too quickly, cover loosely 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.