Enjoy a warm, fruity dessert made just for you with this easy strawberry crisp for one. It's perfectly sweet, topped with a golden crumble, and ready in minutes.
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Sometimes I just want something sweet and homemade, but I do not always feel like making a big batch of dessert. That is why I love this easy crisp recipe. It satisfies my cravings without leaving me with a pile of leftovers, and it feels like a little treat just for me.
Just like my single-serving apple crisp, this recipe can be made in a few minutes with ingredients I usually already have in my kitchen. It is just the right size to enjoy after dinner, as a weeknight pick-me-up, or even as a cozy treat on the weekend. Once you try it, you will understand why it's one of my favorite summer desserts during strawberry season.
Ingredients
Filling
- Fresh strawberries: Provide the sweet, juicy base of the dessert.
- Brown sugar: Enhances the natural sweetness of the berries and adds depth of flavor.
- Unsalted butter: Adds richness and helps create a smooth texture.
- All-purpose flour: Slightly thickens the filling as it bakes.
- Vanilla extract: Adds warmth and enhances the flavor of the strawberries.
Crisp Topping
- Vanilla ice cream: Brings creamy contrast to the warm crisp.
- All-purpose flour: Helps bind the topping together.
- Old-fashioned rolled oats: Add crunch and a classic crisp texture.
- Cold unsalted butter: Creates a crumbly, golden topping.
- Brown sugar: Sweetens the topping and adds caramel-like notes.
- Chopped pistachios: Provide crunch and a nutty flavor.
- Kosher salt: Balances the sweetness and enhances flavors.
Cornstarch Slurry
- Cornstarch: Thickens the filling juices to prevent it from being watery.
- Water: Helps dissolve the cornstarch for even mixing.
Garnish
- Fresh mint: Adds a refreshing pop of color and flavor.
- Chopped pistachios: Give extra crunch and visual appeal.
Scroll down to the recipe card for quantities used.
Instructions
To start, preheat the Air Fryer to 350°F (177°C) and set it for 10 minutes. Then, follow the simple directions below to make strawberry crisp in the air fryer.
In a medium shallow bowl, add sliced strawberries, all-purpose flour, brown sugar, and softened butter. Mix well until the strawberries are well-coated with the sugar and butter mixture.
Add the cornstarch slurry and vanilla extract, then gently mix with the strawberries and set aside.
Add the rolled oats to another bowl, and mix in all-purpose flour, brown sugar, salt, and pistachios.
Cut cold unsalted butter into cubes. Press into the oat mixture with the back of a fork.
Add strawberry filling to a 6-ounce ramekin baking dish. Sprinkle on the crumble topping.
Air fry for 10 minutes or until oat topping is golden and the sides are bubbly.
Transfer to a plate. Sprinkle chopped pistachios on top and garnish with fresh mint.
Hint: Make sure the butter for the topping is very cold so it crumbles properly and bakes into a crisp, golden layer instead of melting too quickly.
Variations
Here are some easy ways you could suggest customizing this fresh strawberry crisp recipe:
- Swap the fruit: Try blueberries, raspberries, peaches, or apples for different fruit crisps.
- Add spices: Sprinkle in cinnamon, nutmeg, or cardamom to give the filling a warm twist.
- Switch the nuts: Use almonds, walnuts, or pecans instead of pistachios in the crunchy topping.
- Make it dairy-free: Replace the butter with coconut oil or a plant-based alternative.
- Boost texture: Add shredded coconut or crushed graham crackers to the topping.
- Change the garnish: Use whipped cream, Greek yogurt, or a drizzle of caramel instead of ice cream.
Tips
Top tip: Bake until the topping is golden brown and crisp, even if it takes a few extra minutes.
- Let the crisp cool for a few minutes before adding ice cream so it does not melt instantly.
- Use ripe but firm strawberries to keep the filling from turning too mushy.
- Cut the butter into small cubes to make mixing the topping easier.
- Don't use softened butter at room temperature. It should be used right from the refrigerator.
- Place the ramekin on a baking sheet to catch any juices that bubble over.
Serving suggestions
One of the best ways to enjoy this strawberry recipe is fresh out of the oven with a scoop of vanilla ice cream on top. The warm, bubbly crisp paired with cold, creamy ice cream creates the perfect balance of flavors and textures. If you want to keep it lighter, you can also serve it with a dollop of Greek yogurt or coconut whipped cream.
You can also try different toppings, like shredded coconut, chocolate shavings, or even a drizzle of caramel sauce. There are many ways to customize the single-serving dessert while still keeping it simple and easy.
Storage
You can store any leftover strawberry crisp by covering the ramekin tightly with plastic wrap or transferring it to an airtight container. It will keep well in the refrigerator for up to 2 days.
To reheat, place it back in the air fryer at 350°F (175°C) for about 10 minutes, or until the topping becomes crisp again and the filling is warmed through. If you are short on time, you can also use the microwave, but keep in mind that the topping may lose some of its crunch. For the best results, the oven method is the way to go since it brings back that freshly baked texture.
FAQs
Yes, you can use frozen strawberries, but it is best to thaw and drain them first to prevent the filling from becoming too watery. You may also want to add a little extra cornstarch to help thicken the juices.
A small 6-ounce ramekin or oven-safe dish that holds about one cup is perfect for this recipe. Using the right size ensures the fruit-to-topping ratio is balanced and the dessert bakes evenly.
Yes, simply swap the all-purpose flour with a gluten-free flour blend and make sure your oats are certified gluten-free. The texture and flavor will still turn out delicious.
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Recipe
Strawberry Crisp for One
Ingredients
FILLING:
- 1 cup medium fresh strawberries washed, hulled and sliced into quarters
- 3 tablespoons brown sugar
- 1 tablespoon softened unsalted butter
- 1 teaspoon all-purpose flour
- ½ teaspoon vanilla extract
TOPPING:
- 1 scoop vanilla ice cream
- 1 tablespoon all-purpose flour
- 2 tablespoons old-fashioned rolled oats
- 2 tablespoons cold unsalted butter
- 1 tablespoon brown sugar
- 1 tablespoon chopped pistachios 8 to 10 pieces, shelled
- pinch of kosher salt
CORNSTARCH SLURRY:
- ½ teaspoon cornstarch
- 1 teaspoon water
GARNISH:
- fresh mint
- chopped pistachios
Instructions
- Preheat Air Fryer at 350°F (177°C). Set at 10 minutes.
- In a medium shallow bowl, add sliced strawberries, all-purpose flour, brown sugar, and softened butter. Mix well until the strawberries are well-coated with the sugar and butter mixture.
- Pour the cornstarch slurry and vanilla extract then gently mix with the strawberries.
- In another bowl with the old-fashioned rolled oats, mix in all-purpose flour, brown sugar, salt, and pistachios.
- Cut cold unsalted butter into cubes then, using the back of a fork, press into the oat mixture.
- Assemble the strawberry crisp ingredients into a ramekin. Add the strawberry mixture and top with the oat mixture.
- If an Air Fryer oven is being used, gently transfer the ramekin onto Air Fryer tray, then slowly insert tray into the middle cooking chamber, near the rotisserie catch.
- If the Air Fryer used has a basket, simply place the ramekin into the basket.
- Air Fry for 10 minutes or until oat toppings are golden and the sides are bubbly.
- Carefully remove the Air Fryer tray with the hot ramekin and allow to slightly cool before serving or transfer the Strawberry Crisp to a plate.
- On a plate with the Air Fryer Strawberry Crisp, add a generous scoop of vanilla ice cream on the side, sprinkle chopped pistachios, and garnish with fresh mint.
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