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Pear Crisp Recipe

Pear Crisp

This cozy Pear Crisp recipe features tender cinnamon-spiced pears under a buttery oat crumb topping. It’s a simple, comforting dessert that smells like fall, perfect for pear season, holidays, or an easy make-ahead treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 6 servings

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

Notes

Pears can be slightly underripe or very ripe; firmer pears will hold their shape, while very ripe pears give a saucier filling. Adjust sugar slightly based on the sweetness of your pears. For a gluten-free version, use cornstarch in the filling and a 1:1 gluten-free flour blend in the topping and make sure your oats are certified gluten-free. The baked crisp keeps at room temperature for 1 day, in the refrigerator up to 4 days, or in the freezer up to 2 months. Reheat single servings in the microwave or a whole pan in a 325°F oven, loosely covered with foil, removing the foil for the last few minutes to re-crisp the topping.
Keyword Fall Dessert, Fruit Crisp, Oat Crumble, Pear Crisp, Pear Dessert
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