Pear Crisp Recipe
This cozy Pear Crisp Recipe gives you tender cinnamon-spiced pears under a buttery crumb topping, all baked into the kind of homemade pear dessert that makes the whole house smell like fall.
Pear crisp is one of those fruit crumble desserts that feels humble and a little old-fashioned—in the best way. It’s the kind of baked pear dessert I pull out when the weather turns chilly, pears are piled high at the market, and my grown kids “just happen” to stop by right around dessert time. This pear oat crisp leans on simple pantry staples, warm spices, and sweet, ripe pears, so it tastes like you fussed for hours, even though it’s surprisingly easy.
What makes this easy pear crisp special? The filling is lightly sweetened so the flavor of the pears really shines, and the topping has just enough oats for texture without feeling heavy. It’s a classic fall dessert recipe, but honestly, I make it year-round whenever pears look good. You get that golden, oven baked crisp top that shatters slightly when you scoop in, with soft, jammy pears underneath—like a pear cinnamon crisp you’d expect from a little country diner.
I’m in my 50s now, and this recipe has settled into my “company is coming” rotation. It’s simple enough for a weeknight, yet with a scoop of vanilla ice cream or a dollop of whipped cream, it feels special enough for Thanksgiving or Christmas. If you’re looking for a comforting homemade pear dessert with a buttery crumb topping and very little fuss, you’re in the right place.
Why You’ll Love This Recipe
- Simple ingredients, big flavor – Uses basic pantry staples and fresh pears to create a bakery-worthy fruit crumble dessert.
- Perfect for pear season – Ideal when Bartlett, Anjou, or Bosc pears are overflowing and you need a cozy fall dessert recipe.
- Crispy, buttery topping – The oat and brown sugar topping bakes into a crisp, golden, buttery crumb topping that’s wonderfully crunchy.
- Not too sweet – Lets the natural sweetness of the pears shine instead of overwhelming them with sugar.
- Easy to make ahead – Assemble earlier in the day, refrigerate, and bake right before serving—great for holidays.
- Flexible and forgiving – Works with slightly underripe or very ripe pears, and you can mix in apples, cranberries, or nuts.
- Crowd-pleasing comfort food – Feels like a warm hug in a baking dish; perfect for potlucks, Sunday dinners, or casual get-togethers.
- Naturally vegetarian – Easy to make gluten-free or dairy-free with a few simple swaps.
Ingredients
Let’s walk through what you’ll need for this pear crisp recipe. I’ll give you the exact amounts first, then a few tips so you know what to look for at the store.
Pear Filling
- 6 medium ripe pears (about 2 ½–3 pounds), peeled, cored, and sliced ¼-inch thick
- 2 tablespoons lemon juice (fresh is best)
- ¼ cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 2 tablespoons all-purpose flour (or cornstarch for a gluten-free version)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (optional but lovely)
- ½ teaspoon pure vanilla extract
- Pinch of fine sea salt
Oat Crisp Topping
- 1 cup old-fashioned rolled oats (not quick oats)
- ¾ cup all-purpose flour
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- ½ cup chopped pecans or walnuts (optional, for extra crunch)
Ingredient Tips:
- Pears: Bartlett, Anjou, or Bosc all work well. You want pears that give slightly when pressed near the stem—firm but not rock-hard, with a little sweetness when you taste a slice.
- Oats: Use old-fashioned rolled oats for that classic oven baked crisp texture; quick oats can get a bit mushy.
- Butter: Cold butter is key for a crumbly, crisp topping. If it’s too soft, the topping can spread and get greasy.
- Spices: Cinnamon is essential for that pear cinnamon crisp flavor, but adding nutmeg and ginger gives a cozy, bakery-style warmth.
Directions
You’ll need a 9×9-inch (or similar) baking dish, a couple of mixing bowls, and about 20 minutes of hands-on time. Then the oven does the rest.
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Preheat the oven and prepare the pan.
Preheat your oven to 350°F (175°C). Lightly butter or spray a 9×9-inch baking dish (or a similar 2-quart dish) so the pears don’t stick and cleanup stays easy. -
Prepare the pears.
Peel, core, and slice the pears into ¼-inch thick slices. If peeling feels like a chore, you can leave a bit of skin on for extra texture, but fully peeled pears give a softer, more “dessert shop” feel. -
Mix the pear filling.
In a large bowl, combine the sliced pears, lemon juice, granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger (if using), vanilla, and a pinch of salt.
Toss gently until the pears look glossy and evenly coated. You should see a light, syrupy coating forming on the fruit. -
Transfer the filling to the baking dish.
Pour the pear mixture into your prepared baking dish and spread it into an even layer. Try to tuck most of the pears under the surface, so they stay moist and don’t dry out while baking. -
Make the oat crisp topping.
In a medium bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Whisk or stir with a fork to break up any clumps of sugar.
Add the cold, cubed butter. Use a pastry cutter, two knives, or your fingertips to work the butter into the dry mixture until it looks like coarse crumbs with some pea-sized pieces of butter. Stir in chopped nuts, if using. -
Top the pears.
Sprinkle the oat mixture evenly over the pears. Don’t press it down too firmly; you want some craggy, uneven bits so it bakes into a crispy, textured topping. -
Bake the pear crisp.
Bake at 350°F for 35–45 minutes, or until the topping is deep golden brown and you can see the pear juices bubbling up around the edges.
If your topping is browning faster than the pears are cooking, tent the pan loosely with foil for the last 10 minutes. -
Rest and serve.
Let the pear crisp rest on a cooling rack for at least 15–20 minutes before serving. This helps the juices thicken so you get beautiful scoops instead of a runny mess.
Serve warm with vanilla ice cream, whipped cream, or even a spoonful of plain Greek yogurt for breakfast (yes, breakfast!).
Servings & Timing
- Yield: Serves 6–8
- Prep Time: About 20 minutes
- Bake Time: 35–45 minutes
- Rest Time: 15–20 minutes
- Total Time: About 1 hour 15 minutes
If you’re planning this pear crisp recipe for a holiday meal, I usually slide it into the oven as we sit down to dinner. By the time everyone’s done eating, the crisp is bubbling hot, has rested a bit, and is ready for ice cream.
Variations
You know what? A good base recipe is like a little black dress—you can accessorize it a hundred ways. Here are a few easy twists:
- Pear-Apple Crisp: Swap 2 of the pears for 2 crisp apples for a mixed fruit crumble dessert that pleases everyone.
- Maple Walnut Pear Crisp: Replace half the granulated sugar with pure maple syrup and use walnuts in the topping for a deeper, toasty flavor.
- Ginger Pear Crisp: Add 2–3 tablespoons of finely chopped crystallized ginger to the filling for a spicy, grown-up twist.
- Gluten-Free Pear Crisp: Use a 1:1 gluten-free baking flour in both the filling and topping, and be sure your oats are certified gluten-free.
- Vegan Pear Crisp: Use a vegan butter substitute or solid coconut oil in place of butter, and double-check your sugar is vegan-friendly.
- Cranberry Pear Holiday Crisp: Add 1 cup fresh or frozen cranberries to the pears for a tart, jewel-toned fall dessert recipe that feels very festive.
Storage & Reheating
One of the perks of this oven baked crisp is how well it keeps.
- Room temperature: Once completely cool, you can leave it at room temp, loosely covered, for up to 1 day.
- Refrigerator: Store leftovers in an airtight container (or cover the baking dish tightly) in the fridge for up to 4 days.
- Freezer: For longer storage, wrap the baked and cooled crisp well and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating:
- Single servings: Microwave in 20–30 second bursts until warm. The topping will soften slightly, but it’s still delicious.
- Whole pan: Cover loosely with foil and warm at 325°F for 15–20 minutes. Remove the foil for the last 5 minutes to re-crisp the topping.
Make-ahead tip:
You can assemble the filling and topping separately, refrigerate both for up to 24 hours, then add the topping and bake just before serving. If you put a cold dish straight into the oven, add 5–10 extra minutes of bake time.
Notes
- Don’t stress over the exact pears. If yours are a little underripe, the crisp will still be wonderful—just slightly firmer. Very ripe pears will soften more and give a saucier filling, which some people honestly prefer.
- Sweetness check. Pears vary in sweetness. If your pears taste tart or bland, add an extra tablespoon or two of sugar to the filling. If they’re very sweet, you can decrease the sugar slightly.
- Topping texture. When I tested this recipe, I found that more oats than flour made the topping too loose, and more flour than oats made it a bit dense. The balance here gives a crisp, crumbly texture that still holds together in clusters.
- Spice it your way. My husband loves extra cinnamon, while my daughter prefers a little more ginger. Taste your spice mix before adding to the pears if you’re particular about flavor.
- Baking dish size. A slightly larger dish (like an 8×11) will give you a thinner layer of fruit and topping, which bakes a bit faster and gets very crisp. A deeper 8×8 will give a thicker, more pudding-like fruit layer.
If you like this pear crisp recipe, you might also enjoy trying a classic apple crisp, or even a mixed berry version in the summer—same method, just swap the fruit.
FAQs
Can I use canned or frozen pears instead of fresh?
Fresh pears give the best texture and flavor, but you can use well-drained canned pears or frozen pears. If using canned, cut back the sugar in the filling by 1–2 tablespoons since they’re usually packed in syrup.
Do I need to peel the pears?
Peeling is recommended for a softer, more dessert-like texture, but you can leave some peel on if you like more chew and color. Just wash them well first.
Why is my topping not crispy?
If the topping isn’t crisp, it may need a bit more time in the oven, or your butter might have been too soft when you mixed it in. Bake until the topping is a deep golden brown and the edges are bubbling.
Can I make this pear crisp recipe ahead of time?
Yes. You can assemble it earlier in the day and refrigerate it, then bake it right before serving. Or bake it completely, cool, and reheat in the oven when guests arrive.
What’s the best type of pear to use?
Bartlett, Anjou, and Bosc pears all hold up well in an easy pear crisp. Bartletts are softer and more aromatic, while Bosc and Anjou keep their shape a bit better.
Can I cut the sugar to make it healthier?
You can slightly reduce the sugar in both the filling and the topping without harming the structure. Just remember that pears are milder than apples, so you still want enough sweetness to bring out their flavor.
Is this the same as pear crumble?
Very close. A pear crisp and a pear crumble are both fruit desserts with a streusel-like topping. Crisps usually contain oats for extra crunch, like this pear oat crisp, while crumbles sometimes skip the oats.
Can I double the recipe for a crowd?
Yes—double all ingredients and bake in a 9×13-inch dish. The bake time may increase slightly; look for bubbling fruit and a well-browned topping.
Conclusion
This Pear Crisp Recipe brings together everything I love about a good baked pear dessert: tender spiced fruit, a golden oat topping, and that warm, cozy feeling you get from a simple, homemade treat. It’s easy enough for a Tuesday night, but special enough to share at your holiday table.
If you give this pear crisp a try, let me know how it turned out—leave a comment, share your tweaks, or tell me if you served it with ice cream, whipped cream, or even for breakfast. And if you enjoy this, take a look around for my apple crisp and other fruit crumble dessert recipes; once you master one, you’ll have a whole little crisp collection up your sleeve.
Pear Crisp
Ingredients
- 6 medium pears about 2 1/2–3 pounds, Bartlett, Anjou, or Bosc; peeled, cored, and sliced 1/4-inch thick
- 2 tablespoons lemon juice fresh
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar packed
- 2 tablespoons all-purpose flour or cornstarch for a gluten-free version
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger optional
- 1/2 teaspoon pure vanilla extract
- fine sea salt pinch, for pear filling
- 1 cup old-fashioned rolled oats not quick oats
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt for topping
- 1/2 cup unsalted butter 1 stick, cold, cut into small cubes
- 1/2 cup pecans or walnuts chopped, optional
- Butter or non-stick spray for greasing the baking dish
- Vanilla ice cream, whipped cream, or Greek yogurt for serving, optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter or spray a 9×9-inch baking dish (or a similar 2-quart dish) so the pears don’t stick and cleanup stays easy.Butter or non-stick spray
- Peel, core, and slice the pears into 1/4-inch thick slices. If peeling feels like a chore, you can leave a bit of skin on for extra texture, but fully peeled pears give a softer, more dessert-like feel.6 medium pears
- In a large bowl, combine the sliced pears, lemon juice, granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger (if using), vanilla, and a pinch of salt. Toss gently until the pears look glossy and evenly coated with a light, syrupy coating.6 medium pears, 2 tablespoons lemon juice, 1/4 cup granulated sugar, 2 tablespoons light brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/2 teaspoon pure vanilla extract, fine sea salt
- Pour the pear mixture into the prepared baking dish and spread it into an even layer. Try to tuck most of the pears under the surface so they stay moist and don’t dry out while baking.6 medium pears
- In a medium bowl, combine the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Whisk or stir with a fork to break up any clumps of sugar. Add the cold, cubed butter and use a pastry cutter, two knives, or your fingertips to work the butter into the dry mixture until it looks like coarse crumbs with some pea-sized pieces of butter. Stir in the chopped nuts, if using.1 cup old-fashioned rolled oats, 3/4 cup all-purpose flour, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, 1/2 cup unsalted butter, 1/2 cup pecans or walnuts
- Sprinkle the oat mixture evenly over the pears. Don’t press it down too firmly; you want some craggy, uneven bits so it bakes into a crispy, textured topping.1 cup old-fashioned rolled oats, 3/4 cup all-purpose flour, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, 1/2 cup unsalted butter, 1/2 cup pecans or walnuts
- Bake at 350°F (175°C) for 35–45 minutes, or until the topping is deep golden brown and you can see the pear juices bubbling up around the edges. If the topping is browning faster than the pears are cooking, tent the pan loosely with foil for the last 10 minutes.
- Let the pear crisp rest on a cooling rack for at least 15–20 minutes before serving so the juices thicken. Serve warm with vanilla ice cream, whipped cream, or a spoonful of plain Greek yogurt.Vanilla ice cream, whipped cream, or Greek yogurt
