Pear Crisp
This easy pear crisp is made with juicy pears, ground cinnamon, brown sugar, and an easy oatmeal topping. Serve it with a scoop of vanilla ice cream for the perfect fall dessert!
You may also love my apple crisp and rhubarb crisp.
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Easy Fruit Crisp Recipe
I absolutely love a good crisp recipe. They’re so simple to make and the variations are endless.
This one is perfect for the fall months. It’s made with fresh, juicy pears and a buttery oat topping that gets perfectly crisp as it bakes.
This dessert is easy to pull together with a few basic ingredients. It smells amazing while it bakes and tastes even better.
How to Make Pear Crisp
Here’s a quick overview showing how I make my pear crisp. The full recipe is further down the page.
In a medium bowl, add the oats, all-purpose flour, butter, both sugars, salt, and a pinch of cinnamon.
Use a fork or your hands to combine the ingredients until they form coarse crumbs. It should look crumbly with no dry patches.
Refrigerate it while you work on the pear filling.
Peel and slice the pears. Anjou, Bartlett, or Bosc pears all work well. Just use whatever you have.
In a separate bowl toss the sliced pears with lemon juice, both sugars, cinnamon, nutmeg, and cornstarch. Stir until everything is well coated, then pour the mixture into a prepared baking dish.
Sprinkle the oat mixture evenly over the pears.
Bake the crisp for about 40 minutes until the topping turns golden brown and the fruit juices bubble around the edges. Let it cool for a few minutes before serving.
Quick Tips
- Use ripe pears that are slightly firm so they hold their shape while baking.
- Sprinkle a little cardamom or ginger in with the cinnamon and nutmeg for more depth of flavor.
- You can mix apples with the pears for an apple pear crisp variation that kids love.
Do quick oats work in this recipe?
For the best texture, you’ll want to use old-fashioned oats for the crumble topping.
Serving Suggestions
While it’s warm, scoop the crisp into bowls and add a drizzle of cream or a big scoop of vanilla ice cream. If you want a little crunch, mix chopped pecans, walnuts, or almonds into the topping.
How to Store Leftovers
Store leftovers in the refrigerator in an airtight container for up to 3 days. Reheat a serving in the oven or microwave until warm.
More Crisp Recipes
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What You’ll Need
For the Topping:
- 1 cup old-fashioned rolled oats
- 6 tablespoons unsalted butter, cold and cubed
- ½ cup all-purpose flour
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
For the Filling:
- 6 medium pears, peeled, cored, and sliced (about 6 cups)
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 2 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
How to Make It
- Preheat the oven to 350°F. Lightly grease an 9×9-inch (or similar) baking dish.
- In a medium bowl, combine the oats, butter, flour, sugars, salt, and cinnamon. Use a pastry cutter or your hands to blend until the mixture forms coarse crumbs with no dry flour spots. Refrigerate while you make the fruit filling.1 cup old-fashioned rolled oats6 tablespoons unsalted butter½ cup all-purpose flour½ cup light brown sugar¼ cup granulated sugar½ teaspoon salt½ teaspoon ground cinnamon
- In a separate bowl, toss the sliced pears with lemon juice, both sugars, cornstarch, cinnamon, and nutmeg until evenly coated. Pour the mixture into the prepared dish and spread into an even layer.6 medium pears2 tablespoons freshly squeezed lemon juice¼ cup granulated sugar¼ cup light brown sugar2 tablespoons cornstarch½ teaspoon ground cinnamon¼ teaspoon ground nutmeg
- Sprinkle the topping evenly over the pears.
- Bake for 35–45 minutes, until the topping is golden brown and the filling is bubbling thickly around the edges.
- Cool for 10–15 minutes before serving.