Small Batch Pear Crisp for Two
Small batch pear crisp makes two individual desserts with tender pear pieces and a buttery oat topping. Two 12-ounce ramekins keep the portions manageable and give each serving its own golden, crumbly top.
Ingredients and substitutions
Use pears that give slightly near the stem but are not mushy. Bartlett and Anjou are convenient choices, while firmer Bosc pears may need longer in the oven. The weight before coring is a helpful guide; fruit size varies, so the ramekins matter more than a bare count. The peel can stay on if it is thin and pleasant, or be removed for a softer filling. A little cornstarch binds the released juice without making a firm pie filling. Old-fashioned rolled oats give the topping texture. Instant oats become softer, and steel-cut oats will not cook adequately in this topping.
How to make small batch pear crisp for two
1. Prepare
Heat oven to 375°F (190°C). Lightly butter two oven-safe 12-ounce ramekins and place them on a rimmed baking sheet. Core the pears and cut into roughly 1/2-inch pieces.
2. Build the base
Toss pears with lemon juice, cornstarch, 1 tablespoon brown sugar and cinnamon. Divide evenly between the ramekins, leaving room for topping.
3. Cook or combine
Mix oats, flour, 2 tablespoons brown sugar and salt. Rub in cold butter with fingertips until the mixture forms small damp clumps. Scatter over the pears without pressing it into a solid lid.
4. Finish and serve
Bake 25–30 minutes, until the topping is golden and pear juices bubble at the edges. Very firm pears may need a few more minutes. Rest 10 minutes before serving; the ramekins and filling are hot.
Practical tips and troubleshooting
Set the ramekins on a tray both to catch drips and to make handling easier. Do not pack the oat mixture tightly over the fruit: separated clumps develop more crisp edges. The topping can brown before hard pears soften. If necessary, loosely cover the tops with foil and continue baking until a small knife slips easily into the fruit. Bubbling juices show that the starch has had heat to work; merely warming the pears is not enough. Let the crisp stand before tasting so the filling thickens slightly and you do not burn your mouth on hot juice.
Frequently asked questions
Can I use canned pears?
This recipe is written for fresh pears. Canned fruit is softer and already has extra liquid or syrup, so it is not a straight replacement for the stated weight and timing.
Can I use one small dish?
A shallow 5-by-7-inch oven-safe dish can work if the filling has a similar depth. Begin checking at 25 minutes. A deep narrow dish needs longer and gives less topping surface.
Can I reheat leftovers?
Refrigerate covered leftovers promptly and use within 3 days. Reheat in a 350°F oven until hot; the topping regains more texture than it does in a microwave. Add cold ice cream only at serving time, if desired.
More recipes to try
For a larger baking project, try lemon yogurt loaf cake. For another fruit dessert, see baked cinnamon apples. A make-ahead alternative is strawberry chia pudding.
For another recipe to plan for the week, see cinnamon sugar pumpkin seeds.
Printable recipe
Small Batch Pear Crisp for Two
Equipment
- 1 Two 12-ounce oven-safe ramekins on a baking sheet
Ingredients
- 2 medium ripe pears about 350 g before coring
- 1 tsp lemon juice
- 1 tsp cornstarch
- 1 tbsp light brown sugar for filling
- 1/4 tsp ground cinnamon for filling
- 1/3 cup old-fashioned rolled oats 30 g
- 1/4 cup all-purpose flour 30 g
- 2 tbsp light brown sugar for topping
- 2 tbsp unsalted butter 28 g; cold, diced
- 1/8 tsp fine salt
Instructions
- Heat oven to 375°F (190°C). Lightly butter two oven-safe 12-ounce ramekins and place them on a rimmed baking sheet. Core the pears and cut into roughly 1/2-inch pieces.
- Toss pears with lemon juice, cornstarch, 1 tablespoon brown sugar and cinnamon. Divide evenly between the ramekins, leaving room for topping.
- Mix oats, flour, 2 tablespoons brown sugar and salt. Rub in cold butter with fingertips until the mixture forms small damp clumps. Scatter over the pears without pressing it into a solid lid.
- Bake 25–30 minutes, until the topping is golden and pear juices bubble at the edges. Very firm pears may need a few more minutes. Rest 10 minutes before serving; the ramekins and filling are hot.
Notes
About the illustrations
The finished-dish image and preparation guide are AI-generated illustrations. They show the intended ingredients and stages, not photographs from a kitchen test. Appliance performance, ingredient moisture and pan size can change the final result. Use the written measurements and doneness cues rather than an image to judge readiness.
