Warm gently spiced pears topped with a crunchy buttery oat topping, this pear crisp recipe is my new favorite way to fruit crisp!
Whenever I run into our readers at grocery stores or even at event bathrooms, haha, I often get asked what my favorite recipe is.
I don’t have an answer.
It depends on my mood and the time of year and life to be honest. If life is feeling heavy or stressful versus fun and alive then I’ll probably give you a different answer. However, 9/10 times a fruit crisp is one of my absolute, cannot resist, please-scoop-me-more favorites. I am especially loving the delicate sweetness of pears under a pile of crunchy, chewy, cinnamon-y goodness that is a crisp.
There’s something forever about a crisp recipe.
It never goes out of style.
It is good with and without ice cream.
It’s craved from fall (apple crisp) through summer (marionberry crisp or peach crisp). An all year dessert that will always make you feel at home, my home. Where Mom is lifting the lid off a dutch oven with steam billowing out as we all sit anxiously in our tents waiting for the ultimate camping moment, dessert under the stars.
So, let’s make our houses smell amazing, remember yesterdays full of safety and happiness and savor every single bite together.
If you’re headed to the grocery store this week, grab a few pears and make this comforting fall dessert! Double check this list in case there are other ingredients you need to grab while you are there…
This is just meant to be an overview of the ingredients needed to make this recipe. Scroll down to the recipe card at the end of the post for all the measurements.
One of the things I love the most about fruit crisp desserts is how easy they are make. Here is a simple description of the steps:
The complete instructions can be found in the recipe card at the end of the post. You can also save or print the recipe there.
When it comes to using pears for baking, Bosc or Anjou hold shape and texture and have great flavor. Bartletts work great too.
Picking a good ripe pear is super easy. Surprisingly, pears don’t ripen super well on the tree, but they ripen great at room temperature after being picked. Pears ripen from the inside out, so you will want to gently press on the top of the pear next to the stem. If it starts to give a little, then it is ripe and ready to eat. A ripe pear will be perfectly sweet and juicy.
I often buy boxes of pears at Costco and there are always some pears in the box that are more ripe than others. To ripen the others, I just set them out in our fruit bowl with other ripening fruit like our bananas or citrus.
Totally up to you. On a galette or tart, I prefer skin on, while a crisp or crumble I tend to peel them so that the peel doesn’t compete with the oat topping. Though I did leave the skins on for this photo shoot which totally goes against my general rule, but it really is just up to you.
If you want to jazz up this pear crisp recipe, I have a few ideas…
Leftover pear crisp can be stored at room temperature for 2-3 days or in the refrigerator for up to 5 days. Place a paper towel over the top to absorb extra moisture from the pears and to keep the topping crunchy. Then cover the dish with plastic wrap.
If you want leftovers to last a little longer, they freeze very well. Make sure it has cooled completely. Use the paper towel trick and wrap the whole dish in plastic wrap and then foil. It will keep in the fridge for up to 3 months.
To reheat both a cooled or a frozen pear crisp, bake at 350 degrees for about 15 minutes, and a few minutes longer for a frozen fruit crisp.
This is a great dessert for making ahead of time. You can make the pear filling and the topping ahead of time, but don’t combine them until just before baking.
Pears, glorious pears! They are too often forgotten and underused as a fruit in dessert recipes. This pear crisp recipe is home, comfort, and the best fall dessert. Take me back to the mountains with my momma making this pear dessert in the dutch oven!
Servings:
6
servings
Prep Time:
15
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
35
minutes
mins
Ingredients
5
Pears
,Bosc or Bartlett, sliced
4
Tablespoons
Butter
,melted
4
Tablespoons
Flour
,or 3 tablespoons cornstarch
1
Squeeze
Lemon Juice
4
Tablespoons
Heavy Cream
1/2
teaspoon
Vanilla
1/4
Cup
Brown Sugar
1
Tablespoon
White Sugar
1
teaspoon
Cinnamon
1/4
teaspoon
Nutmeg
Dash of Salt
1
teaspoon
Candied Ginger
,optional
1
Cup
Flour
1 1/2
Cups
Old Fashioned Oatmeal
1 1/2
Cups
Brown Sugar
1
teaspoon
Cinnamon
Dash of Salt
3/4
Cup
Unsalted Butter
,cut into small cubes*
Cook Mode
Prevent your screen from going dark
Heat the oven to 375 and spray an 8×9″ baking dish with nonstick spray.
Place the melted butter in a large bowl, and whisk in the flour, lemon juice, heavy cream, and vanilla until smooth.
4 Tablespoons Butter,
4 Tablespoons Flour,
1 Squeeze Lemon Juice,
4 Tablespoons Heavy Cream,
1/2 teaspoon Vanilla
Add the sugars and seasonings and whisk again until smooth.
1/4 Cup Brown Sugar,
1 Tablespoon White Sugar,
1 teaspoon Cinnamon,
1/4 teaspoon Nutmeg,
Dash of Salt
Add the pears and ginger (optional) and gently fold to coat entirely.
5 Pears
Spread the pears in the bottom of a baking dish and set aside.
In a large bowl, add the flour, sugar, cinnamon and oatmeal.
1 Cup Flour,
1 1/2 Cups Old Fashioned Oatmeal,
1 1/2 Cups Brown Sugar,
1 teaspoon Cinnamon,
Dash of Salt
Stir everything together.
Add the butter cubes and using a pastry cutter begin to cut in the butter. As the butter begins to be incorporated into the mixture, switch to using your hands and squeeze and mix everything together until it is like a very thick dough and no flour remains. We like clumps so I squeeze together little clots of dough to sprinkle over the top.
3/4 Cup Unsalted Butter
Top the pears with the mixture and bake for 18-20 minutes or until lightly golden in color.
Cool for 5-10 minutes and serve with vanilla ice cream.
*Note that your butter should be cold when you cut it into the topping mixture. If the butter is too warm, the crisp topping with be more like mush and it won’t sprinkle easily over the apple filling.
this apple crisp can be prepared and frozen to bake later, or baked and frozen for up to 3 months.
Serving:
1
cup
Calories:
779
kcal
Carbohydrates:
115
g
Protein:
5
g
Fat:
36
g
Saturated Fat:
22
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
9
g
Trans Fat:
1
g
Cholesterol:
92
mg
Sodium:
88
mg
Potassium:
348
mg
Fiber:
7
g
Sugar:
79
g
Vitamin A:
1128
IU
Vitamin C:
7
mg
Calcium:
98
mg
Iron:
3
mg
Course:
500+ Best Dessert Recipes
Cuisine:
American
Previous
Next
If you have any questions on pear dices. We will give the professional answers to your questions.