AIR FRYER RHUBARB CRISP (EASY SPRING DESSERT)
Air Fryer Rhubarb Crisp is a quick and easy spring dessert featuring tart rhubarb sweetened with sugar and topped with a buttery oat crumble. Ready in 15 minutes, it's the perfect single-serving or small-batch treat with vanilla ice cream.
Equipment
- Air fryer basket style
- Small oven-safe ramekins (4, 6-8 oz each) or a 6-inch cake pan
- Mixing bowls
- Pastry blender or fork
Ingredients
For the Rhubarb Filling:
- 2 cups fresh rhubarb chopped into ½-inch pieces (about 3-4 stalks)
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
For the Crisp Topping:
- ¼ cup old-fashioned rolled oats
- ¼ cup all-purpose flour
- ¼ cup brown sugar packed
- ¼ teaspoon ground cinnamon
- pinch salt
- 3 tablespoons unsalted butter cold, cut into small cubes
- 2 tablespoons chopped pecans or walnuts optional
For Serving:
- Vanilla ice cream for serving
- Whipped cream for serving
Instructions
Preheat Air Fryer:
- Preheat air fryer to 350°F (175°C) for 3-5 minutes.
Make Rhubarb Filling:
- In a small bowl, combine rhubarb, granulated sugar, flour, vanilla extract, and cinnamon. Stir well. Divide mixture evenly among 4 small ramekins.
Make Topping:
- In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter using a pastry blender or your fingertips until mixture resembles coarse crumbs. Stir in nuts if using.
Assemble Crisps:
- Sprinkle topping evenly over the rhubarb mixture in each ramekin.
Air Fry:
- Place ramekins in the air fryer basket (work in batches if needed). Air fry at 350°F (175°C) for 10-12 minutes, until topping is golden brown and filling is bubbly.
Serve:
- Let cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
- Make Ahead: Assemble the crisps in ramekins (without baking), cover, and refrigerate for up to 2 days. Add 2-3 minutes to air fry time.
- Variations: Combine rhubarb with 1 cup of sliced strawberries for strawberry-rhubarb crisp. Use frozen rhubarb (thaw and drain excess liquid). Add ¼ cup shredded coconut to topping.
- Serving Suggestions: Serve with a drizzle of heavy cream or a dollop of Greek yogurt. Perfect for after a spring dinner or Easter celebration.
- Allergy-Friendly: Use gluten-free flour and certified gluten-free oats. Use vegan butter for dairy-free. Reduce sugar if using extra-sweet strawberries.
- Storage Tips: Store leftover crisps in the refrigerator for up to 3 days. Reheat in air fryer at 325°F for 4-5 minutes or in microwave for 30 seconds.