Pear Crisp

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.

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.