This quick and easy pear crisp recipe includes sweet, warmly spiced fruit topped with a buttery crumble topping of oats, brown sugar, and pecans!
It’s the kind of dessert that makes your kitchen smell like fall; a simple treat that comes together with pantry staples, yet feels special enough for a Sunday supper or holiday gathering. We’ll cover the best pears to use, how to keep the filling from turning watery, and a few easy twists to make this crisp truly your own.
Table of Contents
Before You Get Started
Truly, this is the best pear crisp recipe that you will ever taste! It’s great for beginning bakers because it’s almost impossible to mess up (so much easier than a pie) and it’s ready for the oven in about 15 minutes! Here are a few helpful things to keep in mind before you begin:
- Use 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.
- I tested the recipe with Bosc and Anjou pears, but they lacked flavor. Instead, I prefer sweet, juicy, ripe Bartlett pears for this dish.
- If you would like to replace some of the pears with apples, 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.
- 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.
Step-by-Step: 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…
Step 1: Prep the Pears
Peel and slice six or seven pears into even pieces. Toss them with vanilla, cinnamon, nutmeg, and a pinch of salt until everything is coated. If the fruit feels extra juicy, mix in a spoonful of flour or cornstarch to help thicken the filling.
** Flavor Tip: Feel free to mix it up and use different spices at this point, too. Other good options include apple pie spice, pumpkin pie spice, or ginger, cardamom, and cloves.
Step 2: Fill the Baking Dish
Spread the pears in a greased 8-inch square pan (or another 2-quart baking dish). A 9-inch or 10-inch cast iron skillet works well, too!
Step 3: Mix the Topping
In a bowl, use your fingers or a fork to combine the softened butter, flour, oats, both sugars, pecans, and a little salt. You’re looking for clumps of topping, not fine crumbs. The lumps will bake into crunchy, golden nuggets of flavor. Scatter the topping over the pears, and sprinkle with extra cinnamon if you’d like.
** Tip: Swap pecans for walnuts or almonds, or replace the nuts with an extra ⅓ cup of oats.
Step 4: Bake Until Golden
Bake the crisp at 350°F for about 45 minutes. You want a deeply golden crust and bubbling fruit around the edges. Let the crisp rest for 5 to 10 minutes before serving.
Serving Suggestions
Pear crisp is best served warm with a scoop of vanilla ice cream and a drizzle of caramel sauce. Whipped cream works just as well, or even a dollop of crème fraîche if you like a tangy twist. Leftovers make a lovely breakfast with a spoonful of yogurt on the side.
** Tip: To refresh the topping on day two, reheat the crisp uncovered in a 300°F oven for about 10 minutes.
Pear Crumble 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. Slice the apples thinly so that they’re soft by the time the pears and topping are done.
- The oats add extra texture and toasty flavor to 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.
- 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, add 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.
Preparation and Storage Tips
- Make Ahead: Bake the pear crumble up to 2 days in advance. Cool completely, cover, and store in the fridge.
- Storage: If you plan to enjoy the crisp on the same day that it’s baked, then you do not need to refrigerate it before serving. Otherwise, refrigerate the dessert overnight. The 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, pop the crisp in a 300°F oven until warmed through. You can also reheat individual servings in the microwave for about 30 seconds, or until warm.
Frequently Asked Questions
- Why is my pear crisp watery? Very ripe pears release a lot of juice. A spoonful of flour or cornstarch mixed with the fruit will help keep the filling from being runny.
- Can I leave the peels on? Yes. The texture is a bit chewier, but it saves time and adds fiber.
- What are the best pears for crisp? Bartletts are juicy and sweet (my preference), while Bosc pears hold their shape better when baked. A mix of the two works beautifully.
- Can I make this gluten-free or nut-free? Definitely. Use gluten-free oats and a GF flour substitute for the topping, and replace nuts with seeds or additional oats.
- How do I keep the topping crunchy? Bake until the top is deeply golden, and avoid covering the dish while it cools. Reheat leftovers uncovered in the oven to bring back the crunch.
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!
– Christy
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Quick and Easy Pear Crisp
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
- ⅓ 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.
- 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. 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.
- Serve warm or at room temperature. Top with vanilla ice cream and caramel sauce!
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.
- 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.
Nutrition
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!
– Kelly Sue
More Recipes with Apples and Pears
Spiced Apple Pear Jam
45 minutes mins
Mom’s Easy Apple Pie
3 hours hrs 10 minutes mins
Apple Bundt Cake (Apple Dapple Cake)
3 hours hrs 30 minutes mins
If you love an autumn fruit crisp as much as we do, be sure to try this classic apple crisp, our favorite apple cranberry crisp, and a plum crisp, too!
Originally published in September, 2017, this post was updated in September, 2025.
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!
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. 🙂
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!
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!
Loved it
We’re so glad, April!
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
Thank you, Richard! I’m glad that it was a hit!
Hi Blair, that recipe looks really good. By the way do you have any slow cooker recipes for vegetarians?
Hi, Jody! Yes, but not many. 🙂
This slow cooker soup has ground beef in it, but you can omit the meat and replace it with beans! https://www.theseasonedmom.com/slow-cooker-cabbage-patch-detox-soup/
And I love this soup: https://www.theseasonedmom.com/slow-cooker-southwestern-black-bean-soup/
I think that’s about it for vegetarian entrees in the Crock Pot. Hope that helps!
This looks so good! I feel like pears are an underrated fall fruit – but they’re so delicious!
Totally agree! So delicious, but always a bit forgotten amongst the apples and pumpkins! 🙂
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!
That’s wonderful, Annette! I’m so glad that you and your family enjoyed it! 🙂
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!
Thank you, Irene! I’m so glad that you enjoyed it. It will be delicious with the apples! 🙂
Hi, can you use any other nuts in place of the Pecans?
Hi, Sarah! Yes! You can substitute with just about any nuts that you like. Almonds would be a great option!
Yummy recipe. Found your post interesting to read. I cant wait to see your post soon. Good Luck for the upcoming update.
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.
Awesome! I’m so glad to hear that you enjoyed it, Brandy! It’s so easy, right?!
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!
Sounds great, Barbara! I’m so glad that you enjoyed it!
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 :).
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!
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!
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.
Was wondering if you could recommend good sugar replacements for the brown and white sugar?
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! 🙂
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.
Sounds perfect, Joanne! I’m so glad that your family approved! 🙂
The recipe sounds amazing!
Can I make it without peeling the pears?
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!
I made your peach controller. Its delicious my husband loves it also. Thank you
Awesome! Thanks, Diane! 🙂
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
Sounds perfect, Sallie! Thanks for sharing your changes, too!
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!
That’s great, Christy! Thank you for letting me know. 🙂
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!
That’s wonderful! I’m so glad that you enjoyed it. Have fun trying some new recipes. 🙂
Hi! I would like to make this tonight! Can I used canned Bartlett pears in juice concentrate?
Hi, Tanya! I think those would probably work fine — just drain them well. 🙂
Thank you so much!
Ooh one last question… how many pears (cans) would I use if using canned pears? Thank you!
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. 🙂
Hello! Great recipe. Just one thing — are we talking about US or imperial cups. Thank you in advance.
Hi! US cups. We hope you enjoy!
Omg just finished making this with 3 cans of Dole pears. HEAVENLY!! Thank you so much for this AMAZING recipe!
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. 🙂
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! ☺️☺️
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.
Excellent! Thanks, Martina. I appreciate you coming back here to leave a note. 🙂
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.
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.
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
That’s great, Agnes! I’m glad that you were able to make some tweaks and it still worked. Thanks for sharing your tips!