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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!

overhead view of pear crisp in a bowl with a scoop of ice cream

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.

close up of pear crisp being spooned out of a pan

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.

sliced pears in a white baking pan

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.

cinnamon sugar mixture in a glass bowl
pears coated in cinnamon and sugar

Step 3: Make the topping

Combine the ingredients for the topping then crumble it over the pears.

topping for pear crisp in a glass bowl
overhead view of an unbaked pear crisp

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.

overhead view of pear crisp in a white pan
close up view of pear crisp in a bowl with a scoop of ice cream

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

overhead view of pear crisp in a bowl with a scoop of ice cream

Pear Crisp

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Pear crisp made with sweet pear filling topped with a crunchy oat, cinnamon, and ginger topping. This is one fall dessert worth making!

Ingredients

For the filling

  • 2 ½ pounds (1133 g) ripe but firm pears, 4-5 medium, sliced into 1 and ½-inch wedges - SEE NOTE 1
  • 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

  1. Preheat the oven to 375°F. Smear the bottom of a 2-quart baking pan with butter.
  2. Toss sliced pears with lemon juice and arrange in the bottom of the pan.
  3. In a small bowl, whisk the granulated sugar, cornstarch, and cinnamon together. Sprinkle over the pears then stir to evenly coat.
  4. 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.
  5. Bake for 35-40 minutes, until the topping is deep golden brown. 
  6. Cool on a wire rack for 15 minutes then serve.

Notes

  1. Use any variety of pear you like. I used a combination of Bartlett and Red Pears.
  2. You don't need to peel the pears unless you really want to. Just wash them thoroughly and use organic pears. 

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 3gCholesterol: 20mgSodium: 92mgCarbohydrates: 26gFiber: 2gSugar: 14gProtein: 2g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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Lori from BC, Canada

Friday 9th of April 2021

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

Lisa Kidwell

Thursday 11th of March 2021

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 .

Jen Sobjack

Friday 12th of March 2021

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.

Christine

Tuesday 7th of January 2020

Really tasty and simple to do. Was gifted an obscene number of pears and had never baked with them. Thanks much!

Karen

Tuesday 24th of September 2019

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!

Annabella

Monday 26th of August 2019

I highly recommended this recipe? I doubled the toppings and scattered some in the center?

Jen Sobjack

Monday 26th of August 2019

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!

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