This recipe for pear crisp is big on fruit filling and perfectly complemented by the crunchy oat and brown sugar topping. It’s the perfect crisp recipe to devour anytime.
Pear crisps are such a popular fall dessert and they’re perfect for beginner bakers. In fact, this easy crisp recipe only takes 20 minutes to prep. This particular recipe for pear crisp is all about the fruit filling, with just the right touch of crumbly brown sugar oat topping to set it off. Thanks to the warm and cinnamon-spiced pears, this crisp isn’t overly sweet, but just right. I highly recommend serving your classic pear crisp with a drizzle of caramel sauce and a scoop of vanilla ice cream to ultimately make the perfect dessert.
Now, you can easily swap the pears for apples in this recipe for pear crisp. But another option is to combine the two to make an apple pear crisp. How good does that sound?
- Quick oats
- Brown sugar
- All-purpose flour
- White sugar
This recipe calls for a lot of pears, about 8 cups peeled and chopped. So just get however many you have and plan on having enough to fill up the dish once you’re done prepping them. When I say prepping, I mean peeling and dicing. When you’re doing this, make sure your sliced pears aren’t too thin.
Spray an 8×8 pan with cooking spray.
Peel and dice all of your pears and place them in your 8×8 dish.
Sprinkle your flour, sugar, and cinnamon over the pears in your baking dish.
Stir them up until well coated.
Now, as our pears release their juices while they bake, those juices will be automatically thickened, lightly sweetened, and perfectly spiced.
In a medium mixing bowl, place your oats, brown sugar (light or dark, whatever you have), cinnamon, and butter.
Cut that together with a long tined fork until it looks something like this.
Sprinkle that over your pears and bake at 375 for 40-45 minutes.
This recipe for pear crisp can be served warm on its own, drizzled with caramel sauce, or topped with whipped cream or a scoop of vanilla ice cream. I’ll leave that delicious choice to you!
- I recommend using fresh and firm Bartlett pears in this recipe for pear crisp. Just make sure they’re not too ripe or too sweet. I wouldn’t recommend using canned pears as they’re too mushy for this particular pear crisp recipe.
- If you want, you can make this dessert up to 48 hours in advance. Once the crisp has baked and then completely cooled, place it into an airtight container in the fridge.
- If you want a topping with extra crunch, sprinkle some chopped pecans or walnuts on top.
- For something different, use crystallized ginger instead of cinnamon in the pear filling. Alternatively, opt for ground cinnamon and nutmeg – the ultimate fall spice combo!
- Store your pear crisp in an airtight container in the fridge for up to three days. It’s best to reheat in the oven.
- You can store the pear crisp before and after baking. If you choose to freeze slices after baking, make sure they’re completely cooled before wrapping them in a double foil layer and freezing for up to three months.
What is a pear crisp?
A crisp is an American dessert, similar to a crumble, that includes a fruit filling topped with a crumbly mixture. The topping often includes brown sugar, butter, flour, oats, and cinnamon. This dessert screams fall, right?
What’s the difference between a crumble and crisp?
The main difference between these two desserts is that a crisp’s topping usually includes oats, while a crumble’s topping does not. But in the end, both dessert toppings are crumbly and deliciously complemented by the fruity filling.
- 8 cups peeled pears about 8-10 medium-sized pears
- 2 tbsp sugar
- 2 tbsp all-purpose flour
- 1/2 tsp cinnamon
- 1/2 cup quick-cooking oats
- 1/3 cup brown sugar dark or light, I prefer dark
- 1/4 cup softened butter
- 1 tsp cinnamon
- caramel, drizzled over top optional
- vanilla ice cream or whipped cream topping optional
- Spray an 8x8 baking dish with cooking spray. Peel and dice pears and place them in the dish. Place white sugar, flour, and 1/2 teaspoon cinnamon on top of pears and stir until well coated.
- In medium bowl place oats, brown sugar, cinnamon, and butter. Cut together with a long tined fork until well blended and crumbly. Sprinkle over top of pears.
- Bake at 375 for 40-45 minutes. Serve hot on its own, drizzled with caramel, or topped with a scoop of vanilla ice cream.
You may also like these recipes for other fabulous fruit crisps:
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