Step 1

Preheat the oven to 400°F. Line a small baking pan with foil. Coat four 5-oz ramekins with cooking spray and arrange on the prepared pan.

Step 2

In a medium bowl, toss the pears, rhubarb, 4 tsp sugar, 2 tbsp water, cornstarch, and ginger. Divide the fruit among the 4 ramekins, pressing down to fit all the fruit.

Step 3

In another bowl, stir the oats, flour, cinnamon, salt, and remaining 4 tsp sugar. Drizzle with the butter. Using your hands, mix the ingredients and squeeze to form small clumps. Dividing among the 4 ramekins, cover the fruit with the topping.

Step 4

Bake the crisps until browned on top, about 15 minutes. Let cool for 10 minutes before serving.

Step 5

Serving size: 1 crisp