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Quick Crispy Air Fryer Rhubarb Crisp for Two

quick crispy air fryer rhubarb crisp for two - featured image

A quick and easy rhubarb crisp made in the air fryer, perfect for two servings. This dessert balances tart rhubarb with a crunchy oat topping for a cozy, homemade treat.

Ingredients

Scale
  • 1 ½ cups fresh rhubarb, chopped into ½-inch pieces
  • ¼ cup granulated sugar (adjust to taste)
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ⅓ cup rolled oats
  • 3 tablespoons all-purpose flour (or almond flour for gluten-free)
  • 3 tablespoons brown sugar, packed
  • 3 tablespoons unsalted butter, melted and slightly cooled (or dairy-free butter)
  • 2 tablespoons chopped pecans or walnuts (optional)
  • Pinch of salt

Instructions

  1. In a small bowl, combine chopped rhubarb, granulated sugar, lemon juice, vanilla extract, and ground cinnamon. Stir gently until rhubarb is evenly coated. Let sit for 5 minutes.
  2. In another bowl, mix rolled oats, all-purpose flour, brown sugar, salt, and optional chopped nuts. Pour in melted butter and stir until mixture resembles coarse crumbs.
  3. Spoon the rhubarb filling evenly into two 6-ounce ramekins. Sprinkle the oat topping generously over the fruit without pressing down.
  4. Preheat the air fryer to 350°F (175°C) for 3-5 minutes.
  5. Place ramekins in the air fryer basket and cook for 15-18 minutes at 350°F (175°C) until topping is golden brown and filling bubbles around edges. Rotate ramekins halfway if needed.
  6. Let crisps cool for 5 minutes before serving to thicken and deepen flavors.

Notes

If topping isn’t browning evenly, rotate ramekins halfway through cooking. Avoid overcrowding air fryer basket for proper air circulation. Frozen rhubarb can be used if thawed and drained. For gluten-free, substitute flour with almond flour. For vegan, use dairy-free butter and maple syrup as sweetener.

Nutrition

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