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Whether you save this idea for Thanksgiving dinner or prepare it for your next Sunday supper, this pear crisp recipe is the perfect easy dessert for fall! Sweet, warmly spiced pears are topped with a buttery, crunchy topping made with oats, brown sugar, and pecans for a simple, seasonal treat with just 15 minutes of prep.

Pouring caramel sauce on a scoop of vanilla ice cream with pear crisp
Table of Contents
  1. How to Make Pear Crisp | 1-Minute Video
  2. What is a Pear Crisp?
  3. Ingredients
  4. How to Make Pear Crisp
  5. What to Serve with Pear Crisp
  6. Preparation and Storage Tips
  7. Easy Pear Crisp Recipe Variations
  8. Tips for the Best Pear Crisp Recipe
  9. Easy Pear Crisp Recipe

If you love a fruit crisp as much as we do, be sure to try this classic apple crisp, a summer peach crisp, our favorite apple cranberry crisp, and a plum crisp, too!

How to Make Pear Crisp | 1-Minute Video

Truly — the best pear crisp recipe that you will ever taste! A fruit crisp is such a great dessert for beginning bakers because it’s almost impossible to mess up. So much easier than a pie — and ready for the oven in about 15 minutes! Add apples for an apple pear crisp, and serve a bowl warm with a scoop of vanilla ice cream and a drizzle of caramel sauce!

What is a Pear Crisp?

A crisp is an American dessert that’s typically made with fruit that’s baked under a crispy topping. The topping usually consists of oats, brown sugar, butter, flour and warm spices like cinnamon and nutmeg. It’s so much easier than a traditional pie crust!

While an apple crisp is a more common dessert, I wanted to create an easy baked pear recipe that would take advantage of the other delicious fall fruit! For true autumn flavor, feel free to use a combination of both apples and pears in this recipe — you certainly can’t go wrong with an apple and pear crisp!

Easy pear crisp in a baking dish

Ingredients

This is a quick overview of the ingredients that you’ll need for an old fashioned pear crisp recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Fresh pears: I prefer ripe, fresh pears (not canned) that are still a little bit firm — not too mushy. You can add some apples to the mix as well, if you like! Peel the pears for the best texture.
  • Vanilla extract: for warm flavor.
  • Cinnamon and nutmeg: warm spices that give this dish its classic fall flavor.
  • Salt: balances the sweetness and enhances the other flavors in the dessert.
  • Butter: gives the topping its delicious flavor and brings the streusel together.
  • All-purpose flour: the base of the topping.
  • Oats: for extra texture and toasty flavor in the crumble topping. I like old-fashioned oats for their nice chew, but you can substitute with quick oats instead. Do not use steel-cut oats here.
  • Granulated sugar and brown sugar: to sweeten the topping.
  • Finely chopped pecans: for some toasty, nutty crunch! Feel free to substitute with almonds or walnuts, or omit the nuts altogether and replace them with extra oats.
Sliced pears on a cutting board with apples in the background

The Best Pears and Apples for an Apple Pear Crisp

I have tested this recipe with a variety of different pears (such as Bosc and Anjou), and my favorite (by far) are fresh Bartlett pears. Look for fruit that’s ripe and sweet — but not overly ripe or too soft. The pears will break down and soften in the oven, and you don’t want them to turn to total mush.

If you would like to replace some of the pears with apples for an apple and pear crisp recipe, choose apples that have a firm flesh and don’t break down into apple sauce when cooked. Try a combination of Granny Smith apples (for tartness) and a sweeter firm-fleshed apple (like Gala, Honey Crisp or Pink Lady). Other great options include Jonagold, Winesap and Braeburn apples.

Stirring together pears and warm spices in a white bowl

How to Make Pear Crisp

This is comfort food at its best! The warm spices smell amazing as it bakes, and the rich, crumbly, buttery topping is the perfect balance for the light, sweet fruit on the bottom. Let’s get started with this quick pear dessert…

  • Place the peeled, sliced pears in a large bowl and toss to combine with the vanilla, cinnamon, nutmeg, and ¼ teaspoon of salt.
  • Transfer the pears to an 8-inch square baking dish.
  • Prepare the streusel topping by mixing together butter, flour, oats, sugars, pecans and an additional ¼ teaspoon of salt. Spread the topping evenly over the pears.
  • Bake the crisp at 350°F for about 45 minutes, or until the top is golden brown and crispy and the pears are soft. Remove from the oven and cool for 10-15 minutes before serving.
Oat streusel topping in a large white mixing bowl

What to Serve with Pear Crisp

Pear crisp can be served at room temperature, but it’s always best when it’s warm from the oven. Top each serving with a scoop of vanilla ice cream and some caramel sauce and this old fashioned pear crisp becomes a decadent autumnal treat that will impress any family member or dinner guest that comes your way!

Hands holding a bowl of apple and pear crisp with oatmeal topping

Preparation and Storage Tips

  • Make Ahead: You can make this dessert up to 2 days in advance. To do so, bake the crisp according to recipe instructions. Allow to cool completely, cover, and store in the fridge.
  • Storage: If you plan to enjoy the crisp on the same day that it is baked, then you do not need to refrigerate it before serving. If you don’t plan to serve the crisp on the same day as baking, then the dessert needs to be refrigerated overnight.
  • The pear crisp will keep in the refrigerator for at least 2-3 days.
  • How to Freeze: You can freeze the crisp before or after baking. To freeze this dessert after baking, allow to cool completely. Wrap tightly with a double layer of foil and freeze for up to 3 months.
  • How to Reheat: If frozen, allow the crisp to thaw in the refrigerator overnight. To reheat, warm the crisp in a 350°F oven (uncovered) for 20-25 minutes, or until heated through. You can also reheat individual servings in the microwave for about 30 seconds, or until warm.
Square shot of a bowl of apple pear crisp on a wooden table

Easy Pear Crisp Recipe Variations

  • Apple Pear Crisp: use a combination of both apples and pears. Just make sure that the total amount of peeled fruit equals about 6 cups.
  • If you like more spices in your streusel topping, you can add extra cinnamon to the oat mixture.
  • I love the flavor combination of pears with pecans, but you can use any nuts that you prefer in the topping. Try walnuts or almonds! If you’d like to omit the nuts altogether, that’s fine — just substitute with an extra ⅓ cup of oats.
  • Pear Crisp for Two: Cut all of the ingredients in half and bake the dessert in a 1-quart dish. The rest of the instructions remain the same.
  • For a zesty kick, make this pear crisp with crystallized ginger by adding about ¼ cup of chopped crystallized ginger to the topping mixture before baking. Alternatively, you can add a dash of ground ginger to the filling.
  • Bake the crisp in a 9-inch or 10-inch cast iron skillet if you prefer.
Hands holding a baked pear crisp with oats

Tips for the Best Pear Crisp Recipe

  • I tested the recipe with Bosc pears, but they lacked flavor. Instead, I prefer sweet, juicy, ripe Bartlett pears for this dish.
  • Don’t slice the apples or pears too thin. They will break down as they bake, so you don’t want them to completely disintegrate in the oven. Some visible slices in your filling are ideal.
  • This crisp can be enjoyed warm (my preference), at room temperature, or even cold!
  • This dessert is not gluten-free, as it contains all-purpose flour.
  • Have too many pears? You can freeze pears for later use. Sliced fresh pears will keep in an airtight container in the freezer for up to 6 months.
  • I used a simple store-bought caramel sauce to garnish this dessert, but a pear crisp with salted bourbon caramel would really be amazing! Here’s a homemade version that you can try if you’re feeling adventurous!
Side shot of an easy pear crisp recipe served in a white bowl with a scoop of vanilla ice cream on top

More Recipes with Apples and Pears

Square side shot of the best pear crisp recipe served in a white bowl with vanilla ice cream and caramel sauce.

Easy Pear Crisp

4.85 from 33 votes
Prep: 15 minutes
Cook: 45 minutes
Cooling Time 15 minutes
Total: 1 hour 15 minutes
Servings 6 servings
Calories 456 kcal
This pear crisp recipe is an easy dessert that's perfect for fall. Try it with apples, too!

Ingredients
  

FOR THE FILLING:

  • 6 cups peeled and sliced pears (about 6-7 medium pears) (or use a combination of apples and pears)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon of nutmeg
  • ¼ teaspoon salt

FOR THE TOPPING:

  • 1 stick (½ cup) salted butter, softened at room temperature
  • ½ cup all-purpose flour
  • ½ cup rolled oats
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • cup finely-chopped pecans
  • ¼ teaspoon salt
  • Optional, for serving: vanilla ice cream and caramel sauce

Instructions

  • Preheat oven to 350°F. Grease an 8-inch square baking dish.
  • Place peeled, sliced pears in a large bowl. Add vanilla, cinnamon, nutmeg, and ¼ teaspoon salt; toss to coat. Transfer pears to the prepared baking dish.
    Stirring together pears and warm spices in a white bowl
  • In a separate bowl, use a fork (or your fingers) to mix together butter, flour, oats, granulated sugar, brown sugar, pecans, and salt until completely combined. The mixture will be lumpy and clumpy and should look like a streusel crumb topping.
    Oat streusel topping in a large white mixing bowl
  • Spread topping evenly over the pears. Sprinkle with more cinnamon, if desired. Bake for 45 minutes, or until the top becomes golden brown and crispy and the pears are soft. Remove from the oven and let cool for 5-10 minutes.
    Easy pear crisp in a baking dish
  • Serve warm or at room temperature. Top with vanilla ice cream and caramel sauce!
    Close up shot of caramel sauce pouring over a scoop of vanilla ice cream

Video

Notes

  • I tested the recipe with Bosc pears, but they lacked flavor. Instead, I prefer sweet, juicy, ripe Bartlett pears for this dish.
  • Don’t slice the apples or pears too thin. They will break down as they bake, so you don’t want them to completely disintegrate in the oven. Some visible slices in your filling are ideal.
  • This crisp can be enjoyed warm (my preference), at room temperature, or even cold!
  • This dessert is not gluten-free, as it contains all-purpose flour.
  • Have too many pears? You can freeze pears for later use. Sliced fresh pears will keep in an airtight container in the freezer for up to 6 months.
  • I used a simple store-bought caramel sauce to garnish this dessert, but a pear crisp with salted bourbon caramel would really be amazing! Here’s a homemade version that you can try if you’re feeling adventurous!

Nutrition

Serving: 1/6 of the recipeCalories: 456kcalCarbohydrates: 75.5gProtein: 3gFat: 20.8gSaturated Fat: 10gCholesterol: 41mgSodium: 213mgFiber: 6gSugar: 51g
Keyword: apple and pear crisp, apple pear crisp, old fashioned pear crisp, pear crisp, pear crisp recipe, pear recipes
Course: Dessert
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in September, 2017. The photos were updated in October, 2021.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Cynthia Winfrey says:

    Can you do apples & pears if so what would be the ratio? Even though here in Louisiana we never know when we get fall weather it could be anywhere between October thru December if we’re lucky each year is different but being originally from upstate NY as soon as I feel temps in the 60’s or low70’s then I get the urge to do fall cooking/baking. Can’t wait to try this!

    1. Blair says:

      Hi, Cynthia! Yes! You can definitely use just apples, just pears, or any combination of the two! You just want the fruit to total about 6 cups in any combination of apples and/or pears. 🙂

      1. Corrie says:

        5 stars
        Oh my gosh this turned out so good! I didn’t have enough pears so I did part blueberry. I also used gluten free flour and coconut oil instead of butter, so it’s vegan and gluten free! So good!

        1. Blair says:

          That’s awesome, Corrie! So glad to know that you were able to adapt the recipe successfully to make it vegan and gluten free. Thanks for that tip!

        2. April says:

          Loved it

          1. The Seasoned Mom says:

            We’re so glad, April!

    2. Richard Welch says:

      5 stars
      I had a load of pears in the fridge, then looked online & found this. I’m glad I chose this dessert – it’s really great! Thank you!

      My wife says maybe a little less salt (maybe we’ll use unsalted butter next time). I think maybe a bit less sugar next time too.

      But yeah, tastes amazing!

      -from Richard in Devon, UK

      1. Blair Lonergan says:

        Thank you, Richard! I’m glad that it was a hit!

  2. Jody says:

    Hi Blair, that recipe looks really good. By the way do you have any slow cooker recipes for vegetarians?

  3. Kristy from Southern In Law says:

    This looks so good! I feel like pears are an underrated fall fruit – but they’re so delicious!

    1. Blair says:

      Totally agree! So delicious, but always a bit forgotten amongst the apples and pumpkins! 🙂

  4. Annette says:

    5 stars
    Hi Blair,

    I made this with apples and it was absolutely dee-licous!!
    I brought this to a cookout at one of my relatives. We all enjoyed it very much. They also asked for the recipe and I gave them a few of your other ones too, like the Caprese Chicken, one of my favorites!

    I have many apples left from when I went apple picking and will definitely be making this again very soon!

    Thanks Blair for all your quick and easy recipes!

    1. Blair says:

      That’s wonderful, Annette! I’m so glad that you and your family enjoyed it! 🙂

    2. Irene says:

      5 stars
      Delicious! This is now my favorite crisp topping. I made it with Asian pears (not much flavor) and will make it with apples next time. Love love love the topping!

      1. Blair Lonergan says:

        Thank you, Irene! I’m so glad that you enjoyed it. It will be delicious with the apples! 🙂

      2. Sarah says:

        Hi, can you use any other nuts in place of the Pecans?

        1. Blair Lonergan says:

          Hi, Sarah! Yes! You can substitute with just about any nuts that you like. Almonds would be a great option!

  5. George Methu says:

    Yummy recipe. Found your post interesting to read. I cant wait to see your post soon. Good Luck for the upcoming update.

  6. Brandy says:

    5 stars
    I made this and it turned out delicious! I didn’t have the pecans, so I just out some sliced almonds on top before baking. It was so easy.

    1. Blair says:

      Awesome! I’m so glad to hear that you enjoyed it, Brandy! It’s so easy, right?!

  7. Barbara says:

    5 stars
    I made this tonight with fresh picked Bartlett pears from my tree. I used walnuts instead of pecans and Teff flour and Coconut sugar. It was very delicious and super easy to make. Thank you for sharing!

    1. Blair says:

      Sounds great, Barbara! I’m so glad that you enjoyed it!

    2. Brittani Wallace says:

      If we freeze it uncooked what is the temperature and the baking time? I am going to make a fresh batch for me but I want to freeze some to have when I make meals for others that way the dessert is already done :).

      1. Blair says:

        Hi, Brittani! I would bake it at the same temperature from frozen, but you’ll need to increase the total baking time to closer to 90 minutes. Since the topping will get dark while it’s in the oven for that long, be sure to keep an eye on it and cover with foil when it’s browned to prevent excessive burning. It might not actually take quite that long, so again — watch it and pull it out when the pears are tender. Enjoy!

  8. Sharon says:

    5 stars
    Thank you for this recipe! It was delicious!! My family loved it and others have asked for the recipe (I just sent them the link to this post).
    Thank you!

  9. Juliette Gaitan says:

    4 stars
    I made this using pears from our tree. It was good, but too sweet for my liking. The sugar overpowered the pears. Next time I’ll do it with 1/2 to 1/4 cup of sugar.

  10. Sandy Kirsch says:

    Was wondering if you could recommend good sugar replacements for the brown and white sugar?

    1. Blair says:

      Hi, Sandy! I’m not too familiar with baking with sugar replacements, so I’m probably not the best one to answer that question. That said, I know that a lot of folks LOVE the monk fruit sweeteners made by a brand called Lakanto (they have both brown sugar and white sugar substitutes). You can find those on Amazon, and probably in stores as well. The other brand that folks like a lot is Swerve, which I believe is a Stevia based sweetener. Hope that helps! 🙂

  11. JOANNE SMITH MULINARE says:

    5 stars
    Even the pear skeptics in the family enjoyed this one. I did use half apples and half pears and it was a huge hit. Used a mandolin to slice the fruit halves after peeling and coring. Crunchy topping was perfect. Nobody wanted or needed additional toppings or ice cream.

    1. Blair says:

      Sounds perfect, Joanne! I’m so glad that your family approved! 🙂

    2. Rajee says:

      The recipe sounds amazing!

      Can I make it without peeling the pears?

      1. Blair says:

        Hi! Yes, you can — it’s really a matter of personal preference. If you don’t mind some “chew” in the texture that you’ll get from the peels, you can certainly leave them on. Hope you enjoy!

  12. Diane Dann says:

    I made your peach controller. Its delicious my husband loves it also. Thank you

    1. Blair says:

      Awesome! Thanks, Diane! 🙂

  13. Sallie says:

    5 stars
    The recipe is great all by itself, but I added …. 1 tsp fresh grated ginger, 2 tbl chopped fine sweet ginger ( usually found at Asian grocery stores) For the topping used 1/3 butter, 1/3 cup flour, 1 1/2 cup oats, touch cinnamon, touch salt. I found that sweet enough without the white sugar. It’s just another way for us to use less sugar. Sallie. Calgary AB

    1. Blair says:

      Sounds perfect, Sallie! Thanks for sharing your changes, too!

  14. Christy says:

    5 stars
    I had a bunch of pears and your recipe was a HUGE hit!!! Wow, I’m so happy you shared. Such an awesome dessert. Thanks much!

    1. Blair says:

      That’s great, Christy! Thank you for letting me know. 🙂

    2. kelly sue Juge says:

      5 stars
      This recipe was absolutely amazing!!! I am finally getting the hang of baking and this really was super easy! I’m so glad I found your website!

      1. Blair says:

        That’s wonderful! I’m so glad that you enjoyed it. Have fun trying some new recipes. 🙂

  15. Tanya says:

    Hi! I would like to make this tonight! Can I used canned Bartlett pears in juice concentrate?

    1. Blair says:

      Hi, Tanya! I think those would probably work fine — just drain them well. 🙂

      1. Tanya says:

        Thank you so much!

      2. Tanya says:

        Ooh one last question… how many pears (cans) would I use if using canned pears? Thank you!

        1. Blair says:

          You’ll need about 6 cups of sliced pears. The total number of cans will depend on the size of the can that you’re using, so just measure the fruit itself.

          I should also mention that canned fruit has a much different consistency than fresh fruit. Here, the pears will be much softer and will probably have more liquid in the dish than fresh fruit. The fruit will probably break down a lot more and won’t have as much texture. Just something to keep in mind if that’s an issue for you. 🙂

  16. Tanya says:

    Omg just finished making this with 3 cans of Dole pears. HEAVENLY!! Thank you so much for this AMAZING recipe!

    1. Blair says:

      Oh, good! I’m so glad to hear that it was a success, Tanya. Thanks for taking the time to come back here and let me know. 🙂

      1. Tanya says:

        Yes! It is so moist and scrumptious and just yummmmm.. My in laws are here for the weekend and I think I need to make another batch haha! Thanks again! ☺️☺️

  17. Martina Sheehan says:

    5 stars
    Subbed 2 pears for an apple to give it a little more texture and subbed pecans for walnuts because that’s what I had in the pantry. Served it at a dinner get-together and it was a huge hit! So delicious.

    1. Blair says:

      Excellent! Thanks, Martina. I appreciate you coming back here to leave a note. 🙂

  18. Kristina says:

    4 stars
    My prep time was an hour and eight minutes. I know I’m slower than average, I always add 10-15 minutes to a recipe’s estimate, but peeling, coring, and slicing the fruit alone is a 15-25 minute job and I don’t think your prep time given on the recipe accounts for that.

  19. Tracey says:

    3 stars
    I used a mixture of pears and apples. The flavor is delicious and I love the crumb top, however the bottom was far too watery. I’ll make this again but with some tapioca starch mixed into the fruit to thicken it up.

  20. Agnes Francom says:

    I made this for my family and it was a hit. I 1 1/2 times the recipe due to the size of my family. It fit perfectly in a 9 by 13 cake pan. I also made it gluten free and refined sugar free. I used “King Arthur gluten free measure for measure flour”. I also did 1/4 cup of coconut sugar and 1/3 cup of real maple syrup instead of the brown & white sugar. It was so delicious and plenty sweet. That was a great recipe! Thanks

    1. Blair Lonergan says:

      That’s great, Agnes! I’m glad that you were able to make some tweaks and it still worked. Thanks for sharing your tips!

  21. Kim Huestis Tetzlaff says:

    5 stars
    Delicious!!!!

    1. Blair Lonergan says:

      Thank you, Kim!

  22. Jen says:

    5 stars
    This was amazing! So delicious. Soooo good. I made it exactly as the recipe stated. Definitely a keeper. My husband is still talking about it 🙂

    1. Blair Lonergan says:

      Thank you, Jen!

  23. Sarah says:

    4 stars
    Made it almost exactly as the recipe stated except used more oats. It tastes very good but came out extremely watery. Thus the 4 star rating.

    1. deb says:

      I baked it longer than the recipe suggested, because it still looked runny when my timer went, and it made it less runny for sure.

  24. deb says:

    5 stars
    The best decision ever. So delicious.

    1. Blair Lonergan says:

      Yay! Thanks, Deb!

      1. Pat says:

        Can freeze this after cooking it?

        1. The Seasoned Mom says:

          Yes! To freeze after baking, allow the crisp to cool completely. Wrap tightly with a double layer of foil and freeze for up to 3 months.

  25. Jamie says:

    5 stars
    When my aunt gave me a grocery bag full of pears she picked from her tree, I didn’t know what I’d do with them! This recipe was the answer! TO DIE FOR! Thank you for such a wonderful and easy recipe! The fresh juicy pears were probably part of the sweet success, but oh so heavenly good as a crisp. The topping is chewy and just nutty enough for a perfect contrast with the ooey gooey filling! I served with warm caramel sauce and Reddi Wip as I didn’t have any ice cream on hand, but I know it’d be great with ice cream as all crisps are! THANK YOU!! I will definitely be making this again the next round of pear picking!

    1. Blair Lonergan says:

      What a treat, Jamie. You’re so lucky to have fresh pears from your aunt’s tree! I’m so glad that you enjoyed the crisp!

      1. half-pint says:

        5 stars
        My dear Nana made pear preserves in the fall and put them up for winter. She could make a MEAN biscuit as well as fried chicken that would put the Colonel to shame! May she rest in peace!

        1. Blair Lonergan says:

          She sounds like a great home cook! Nothing better than Grandma’s cooking!

  26. Hilary C says:

    5 stars
    SO good!! Definitely will be making this again very soon!

    1. Blair Lonergan says:

      Thanks, Hilary!

  27. Jennifer says:

    5 stars
    This recipe is a keeper! We made it for our Thanksgiving dinner today and it was the perfect balance of sweet pears with cinnamon, soft, gooey and crunchy, and it presented very well!

    1. Blair Lonergan says:

      Hooray! I’m so glad to hear that, Jennifer. Thank you!

  28. Lucy says:

    5 stars
    I substituted plant butter for the dairy and GF flour for the AP flour and it was delicious! The house smelled heavenly while it was baking. Thanks for sharing your recipe with us!

    1. Blair Lonergan says:

      Sounds perfect, Lucy. Thank you!

  29. Susie says:

    5 stars
    Best crisp recipe ever! I’m going to toss all my old crisp recipes. I had Bartlett pears that just would not ripen/soften but baked in this recipe they were wonderful.

    1. The Seasoned Mom says:

      Thank you so much, Susie!

  30. Cheri says:

    5 stars
    Awesome dessert. We used a combination of pears. Definitely will make again!

    1. The Seasoned Mom says:

      Thank you, Cheri! We’re so glad it was a success!

  31. R. Buckle says:

    5 stars
    Really enjoyed this, it was super simple and quick to whip together. I did leave out the white sugar as I’m a seasoned baker and knew it would be too sweet for our personal taste. Thanks for sharing!

    1. The Seasoned Mom says:

      Thank you! We’re glad you were able to adjust it to suit your preferences.

  32. Joni says:

    Hi! I just made this crisp with pears, apples and dried cherries. It’s wonderful. I’m bring it to a party tomorrow. Do I need to refrigerate it overnight?

    1. Blair Lonergan says:

      Hi, Joni! I think it would be fine at room temp overnight, but I would probably refrigerate it just to be safe. So glad that it worked well for you!

  33. Bruce says:

    5 stars
    Makes the house smell so good while its baking! Easy to make too!

    1. The Seasoned Mom says:

      Yes! We’re so glad you enjoyed it, Bruce!

  34. Corinne Williams says:

    This pear crisp recipe was delicious!! Easy to prepare and especially yummy when served warm. I love the nutty crunch. Thank you!!

    1. The Seasoned Mom says:

      Thank you, Corinne! We’re glad you enjoyed it.

  35. Cheryl Miller says:

    This was very good. I might suggest adding some cornstarch to the pears since they were a little too much liquid after baking. We topped it with ice cream. Yum.

    1. Blair Lonergan says:

      Thanks, Cheryl!

  36. PAT says:

    What a big hit. Used pears from the orchard….kinds unripe but turned out so scrumptious I baked it a couple days later with apples.
    Thank you. GREAT RECIPE

    1. The Seasoned Mom says:

      Thank you for trying it out, Pat! We’re so glad it turned out well for you.

  37. Susan says:

    5 stars
    So far everything looks fantastic!!!!!! Can’t wait to start baking and cooking. Many, many thanks for all the hard work you have put into the website and for making it easy to use. Happy Memorial Day.

    1. The Seasoned Mom says:

      Thank you so much, Susan! We hope you enjoy and have a happy Memorial Day weekend as well!