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.
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
Times are estimates; use the doneness cues in the instructions. Illustrative AI visuals are not evidence of kitchen testing.