A pear crisp captures the comforting flavors of baked fruit and crunchy oat topping—simple, satisfying, and adaptable to any season. This recipe walks you through every stage, guiding you to create a dessert that bursts with soft, juicy pears beneath a golden, buttery crust. Whether you are after a casual weeknight treat or something to impress at your next gathering, pear crisp delivers warmth and flavor in every spoonful.
Why Make Pear Crisp?
Pear crisp stands out for its balance—a luscious filling that’s not too sweet, paired with a crisp topping full of textural contrast. Pears lend natural juiciness and gentle floral notes. The oat topping brings an earthy crunch, especially when you add nuts or warm spices. Unlike pies, crisps don’t require rolling dough or lengthy prep. If you’re craving cozy, homemade flavors, pear crisp offers that with minimal effort.
The Ingredients
Selecting quality ingredients shapes the character of your crisp. Here’s what you’ll need for a classic pear crisp:
For the Filling
- Pears: Fresh, ripe but firm pears like Bosc, Bartlett, or Anjou hold their shape while turning tender in the oven.
- Lemon Juice: Lifts the flavor and prevents browning.
- Brown Sugar: Infuses the filling with mellow sweetness and a hint of molasses.
- Cornstarch: Gently thickens the juices so the dessert is never runny.
- Vanilla Extract: Deepens the filling’s aroma.
- Ground Cinnamon and Nutmeg: Warm spices that highlight the pears’ natural sweetness.
- Pinch of Salt: Balances and sharpens all the flavors.
For the Topping
- Old-Fashioned Rolled Oats: Provide nutty flavor and crisp texture.
- Almond Flour: Lends tenderness and a subtle nuttiness.
- Chopped Pecans: Optional, but add excellent crunch.
- Brown Sugar: Sweetens and caramelizes as it bakes.
- Unsalted Butter (cold): Binds the mixture, helping the topping turn golden and crisp.
- Cinnamon and Salt: Tie the flavors together.
Tip: For a gluten-free pear crisp, stick with gluten-free oats and verify your almond flour is certified gluten-free.
How to Make Pear Crisp
Creating a great pear crisp is straightforward. The process breaks down into three stages: prepping the filling, making the topping, and baking.
1. Prepare the Filling
Start by washing and peeling the pears. Slice them thinly and evenly—about 1/4-inch thick works well. In a large bowl, gently toss the slices with the lemon juice and vanilla extract. This step preserves their color and adds bright flavor.
Sprinkle the brown sugar, cornstarch, cinnamon, nutmeg, and a pinch of salt over the pears. Use a spatula or your hands to mix everything well, ensuring each slice is lightly coated.
Example: If your pears are super juicy or extra large, sprinkle in an additional 1/2 tablespoon of cornstarch. This ensures the filling cooks up thick and spoonable.
2. Build the Topping
In a separate bowl, combine oats, almond flour, brown sugar, cinnamon, salt, and the chopped pecans. Cut in the cold butter using a pastry cutter, two forks, or your hands. You want the mixture to resemble rough crumbs with some larger pieces of butter left intact. These melt as the crisp bakes, forming irresistible clusters.
Variation: If you prefer walnuts or hazelnuts, swap them for the pecans. They’ll contribute a different note while preserving the topping’s character.
3. Assemble and Bake
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch baking dish. Spread the prepared pear filling over the base, taking care to distribute the juices evenly. Spoon the topping over the fruit, covering it almost entirely but leaving a few small gaps for steam to escape.
Bake for 40–45 minutes, or until the crumb topping is deeply golden and the fruit beneath bubbles around the edges. If the topping browns too quickly before the pears are soft, loosely tent with foil for the final 10 minutes.
Remove the crisp from the oven and let it rest for 15–20 minutes. This allows the juices to thicken so the crisp serves more neatly.
Ingredient Table
| Ingredient | Amount | For | Notes |
|---|---|---|---|
| Pears | 6 medium (about 2 lb) | Filling | Bosc, Bartlett, or Anjou |
| Lemon Juice | 2 tbsp | Filling | Fresh-squeezed |
| Brown Sugar | 1/2 cup + 1/3 cup | Filling/Topping | Use dark for deeper flavor |
| Cornstarch | 2 tbsp | Filling | Adjust to fruit juiciness |
| Vanilla Extract | 1 1/2 tsp | Filling | Pure extract preferred |
| Ground Cinnamon | 1 1/2 tsp | Filling/Topping | Divided; use half in each layer |
| Ground Nutmeg | 1/4 tsp | Filling | Freshly grated if possible |
| Salt | 1/4 tsp + pinch | Both | Kosher or flaky salt recommended |
| Old-Fashioned Oats | 3/4 cup | Topping | Don’t use quick oats |
| Almond Flour | 1/2 cup | Topping | Substitute all-purpose for a nut-free version |
| Chopped Pecans | 1/3 cup (optional) | Topping | Toast lightly for richer flavor |
| Unsalted Butter | 6 tbsp (cold) | Topping | Cut into small cubes |
Serving Pear Crisp
Pear crisp shines warm from the oven, but can also rest at room temperature. The ideal serving combines contrast—a scoop of cold vanilla ice cream atop a steamy portion. Whipped cream, crème fraîche, or custard all work beautifully. Even on its own, the crisped oats and soft pears feel like comfort in a dish.
Pairing Suggestions:
– Afternoon Coffee or Tea: Serve small bowls as a snack.
– Holiday Desserts: Add to a seasonal dessert spread.
– Brunch Staple: Offer crisp and yogurt for an easy, elegant brunch.
Tips for Pear Crisp Success
Often, the difference between good and great is in the details. Here are a few tips from years of baking:
- Choose Pears Well: Opt for slightly firm, ripe pears. Overripe fruit softens too much and turns mushy. Bartlett pears offer plenty of juice, Bosc pears keep their shape.
- Balance Spices: Let the pears lead, using cinnamon and nutmeg to accent, not overshadow.
- Keep Butter Cold: Cold, cubed butter ensures a crumbly, crisp topping.
- Even Slices: Square-cut pears cook at the same rate. Thicker slices will need more time in the oven; thinner ones can become too soft.
- Don’t Overcrowd: Leave a few bare spots on the topping. Steam escaping keeps the topping crunchy.
Storing and Reheating
There’s often leftover crisp—one of the best surprises. Here’s how to keep it fresh:
- Refrigerate: Cover tightly and refrigerate. It keeps for up to 5 days. To keep the topping crisp, lay a paper towel on the surface before covering.
- Freeze: Cool the crisp, then wrap the whole dish well with plastic and foil. Freeze for up to 3 months. Bake directly from frozen, adding extra time as needed until bubbling.
- Reheat: Warm portions in the microwave in 30-second bursts. For best results, reheat in a 350°F oven for 15–20 minutes to refresh the topping’s crunch.
Frequently Asked Questions
Can I substitute apples for pears?
Yes, but the flavor will change. Try using a mix of apples and pears for variety.
Can I make pear crisp in advance?
Absolutely. Assemble the filling and topping separately, then combine and bake just before serving.
Is pear crisp gluten-free?
If you use certified gluten-free oats and almond flour, it’s naturally gluten-free.
How do I know when it’s done?
Look for bubbly edges and a topping that’s deep golden. A toothpick should slide easily through the pears.
Pear crisp brings together straightforward technique and honest flavor. You get the benefits of baked pears—tender and sweet—with the salty, textured crunch of oats and nuts. It’s endlessly adaptable, inviting you to tweak spices, mix in cranberries, or experiment with different nuts. Whether eaten hot or cold, after dinner or for breakfast, pear crisp is always a welcome dish. Once you master this recipe, it quickly becomes a staple—quietly impressive, always satisfying, and destined for your favorite dessert list.
Pear Crisp
This pear crisp recipe has the perfect balance of tender, juicy spiced pears. The topping is crispy, nutty, and made with oats. It is easy to make with simple ingredients.
Ingredients
- 6 tablespoons cold unsalted butter, cubed
- 1/4 cup brown sugar
- 6 cups peeled and sliced ripe pears (about 6-7 medium pears)
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1 tablespoon cornstarch
- 1 cup old-fashioned rolled oats (use certified gluten-free if needed)
- 1/2 cup almond flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 375°F. Grease a 9-inch square baking dish.
- Place the sliced pears in a large bowl. Add the lemon juice and vanilla extract. Toss to combine.
- In a small bowl, whisk together the brown sugar, cornstarch, cinnamon, nutmeg, and salt. Sprinkle this mixture over the pears. Toss to combine. Transfer the pear mixture to the prepared baking dish.
- In a medium bowl, stir together the oats, almond flour, pecans, brown sugar, cinnamon, and salt. Use your fingers or a pastry cutter to work the cold butter into the oat mixture. Mix until it resembles coarse crumbs.
- Sprinkle the oat topping evenly over the pears. Bake for 40-45 minutes. The topping should be golden brown and crisp. The pears should be tender and bubbling.
- Let cool for 10-15 minutes. Serve warm. Add vanilla ice cream or whipped cream if desired.
