Pear Crisp
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Pear crisp made with sweet pear filling topped with a crunchy oat, cinnamon, and ginger topping. This is one fall dessert worth making!
I love using fruit when it’s prime season and pears don’t seem to get enough love. But, each year I try to make something with them.
Chia pear scones, pear walnut crisp, maple pear clafoutis, and spiced pear bread have all made an appearance on the blog over the past 4 years.
Today I’m bringing back the pear crisp with a few alterations. This one is pretty basic and suitable for everyone. It had an incredible flavor and texture.
And it’s just as simple as my easy apple crisp and easy apple cobbler but the topping is more crunchy and the filling is sweet and supple.
Can you make pear crisp with oatmeal?
The topping for this crisp is made with flour, rolled oats, brown sugar, cinnamon, ground ginger, salt, and melted butter.
Can I make pear crisp with canned pears?
I don’t recommend using canned pears for this recipe. They are too soft and wet which will make the filling mushy.
How to make pear crisp?
Step 1: Slice the pears
I used a combination of Red pears and Bartlett pears. You can peel them if you want but I like seeing the different colors in my crisp. Plus the skin is pretty thin and soft on ripened pears.
Arrange them in a 2-quart baking dish that has been smeared with butter.
Step 2: Coat the pears in cinnamon sugar
Combine sugar, cinnamon, and cornstarch then sprinkle it over the pears. Stir the pears until they are evenly coated in the sugar mixture.
Take a moment to rearrange the pears so they are spread evenly in the pan after stirring.
Step 3: Make the topping
Combine the ingredients for the topping then crumble it over the pears.
Step 4: Bake the pear crisp
The crisp needs to bake for around 0 minutes in a 375°F oven. The topping should be golden brown and crisp.
Tips for making pear crisp
- Choose pears that are ripe but still firm. If the pears are too soft they will make the filling watery.
- Use any pear variety you like! Or use a combination as I did.
- Save yourself some time and don’t peel the pears. Pear skin is super soft and won’t ruin the texture of the crisp. Just wash the pears thoroughly and slice them into thin slices.
More fruit recipes you’ll love
Pear Crisp
Ingredients
For the filling
- 2 ½ pounds (1133 g) ripe but firm pears, 4-5 medium, sliced into 1 and ½-inch wedges
- 1 tablespoon fresh lemon juice, from 1 lemon
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
For the topping
- ⅓ cup (43 g) all-purpose flour
- ½ cup (40 g) old-fashioned rolled oats
- ⅓ cup (73 g) light brown sugar, packed
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted and cooled
Instructions
- Preheat the oven to 375°F. Smear the bottom of a 2-quart baking pan with butter.
- Toss sliced pears with lemon juice and arrange in the bottom of the pan.
- In a small bowl, whisk the granulated sugar, cornstarch, and cinnamon together. Sprinkle over the pears then stir to evenly coat.
- In a medium bowl, combine the flour, oats, brown sugar, cinnamon, ginger, and salt until well combined. Add the butter and stir with a fork until it forms a thick paste. Crumble the topping evenly over the pears.
- Bake for 35-40 minutes, until the topping is deep golden brown.
- Cool on a wire rack for 15 minutes then serve.
Notes
- Use any variety of pear you like. I used a combination of Bartlett and Red Pears.
- You don’t need to peel the pears unless you really want to. Just wash them thoroughly and use organic pears.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Easy. Delicious. Warm and crisp topping! Very easy to execute!
I had 3 small pears and 3 small apples. My pears were very ripe, so I added a little more flour (I dont use cornstarch) and a couple of handfulls of droed cranberries. I was out of ginger, so grated some nutmeg into it. I buttered a 10-inch pie plate. I used coconut oil instead of butter..Worked beautifully. Love from Canada. PS: next time Canadian maple syrup on the fruit before adding the topping
How do you slice the pears? The lengthy side of the pears or the round part of the pears.
Thank you for the recipe can’t wait to try it
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I usually go the lengthy side then cut those in half so they are not as long. It’s all personal preference though, and you can do what works best for you.
Really tasty and simple to do. Was gifted an obscene number of pears and had never baked with them. Thanks much!
This recipe is amazing! Not too sugary, but tastes like apple pie and applesauce with a crunchy topping! I did mostly pears with some apple thrown in because i only had 4 small pears. Make it!
I highly recommended this recipe? I doubled the toppings and scattered some in the center?
I’m so happy you enjoyed the pear crisp, Annabella! Adding extra topping through the middle sounds like a wonderful idea. I’ll have to try that!
Thanks for the recipe. It is in the oven now and smells heavenly.
Thanks for the recipe. It is in the oven now and smells heavenly.
It’s the perfect time of year to make this pear crisp!
It’s the perfect time of year to make this pear crisp!