Pear Crisp
This cozy Pear Crisp Recipe is a simple, crowd-pleasing baked pear dessert with soft, cinnamon-kissed fruit and a buttery oat crumb topping that makes the whole house smell like fall.
Ingredients
- 6-7 medium pears about 2 1/2–3 pounds, peeled, cored, and sliced; Bartlett, Bosc, or Anjou
- 2 tablespoons lemon juice
- 1/4 cup granulated sugar or coconut sugar or light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- salt pinch, for filling
- 3/4 cup old-fashioned rolled oats not instant oats
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar packed; dark brown sugar also works
- 1/2 teaspoon ground cinnamon for topping
- 1/4 teaspoon salt for topping
- 1/2 cup unsalted butter 1 stick, cold, cut into small cubes
- 2-3 tablespoons chopped nuts optional; walnuts or pecans
- vanilla ice cream, whipped cream, or Greek yogurt optional, for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter or spray a 9x9-inch baking dish (or a similar 2-quart casserole) to prevent sticking and make cleanup easier.
- Peel the pears, cut them into quarters, remove the cores, and slice into roughly 1/2-inch thick pieces. Aim for similar thickness so they cook evenly. If needed, toss slices in a little lemon juice as you go to prevent browning.
- In a large bowl, combine the sliced pears, 2 tablespoons lemon juice, 1/4 cup sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 teaspoon vanilla, 2 tablespoons flour, and a pinch of salt. Gently toss until all the slices are evenly coated and no dry flour remains.
- Pour the pear mixture into the prepared baking dish and spread it into an even layer. Tuck most of the slices down so they lie fairly flat, which helps the topping sit evenly without slipping off.
- In a medium bowl, stir together 3/4 cup oats, 3/4 cup flour, 1/2 cup packed brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. If using nuts, add 2–3 tablespoons chopped walnuts or pecans and mix to combine.
- Add the cold, cubed butter to the topping mixture. Using a pastry cutter, fork, or your fingers, work the butter into the dry ingredients until you have pea-sized crumbs with some sandy bits. The mixture should look shaggy and clumpy. If it gets too warm or sticky, chill it in the fridge for 5–10 minutes.
- Sprinkle the crumb topping evenly over the pears without packing it down. Leave some peaks and valleys and a bit of fruit showing through so the topping bakes up extra crisp and golden.
- Place the baking dish on the middle rack and bake for 35–45 minutes, or until the topping is golden brown and the pear juices are bubbling around the edges.
- Remove the pear crisp from the oven and let it rest for at least 15–20 minutes. This allows the juices to thicken so the crisp scoops more cleanly and isn’t runny.
- Serve the pear crisp warm, on its own or with vanilla ice cream, lightly sweetened whipped cream, or Greek yogurt for a breakfast-style treat.
Notes
Storage: Cool completely, then keep loosely covered at room temperature for up to 1 day, or tightly covered in the refrigerator for up to 4 days. For longer storage, freeze the fully cooled crisp, well-wrapped, for up to 2 months. Reheating: Reheat in a 350°F oven for 15–20 minutes until warmed through and the topping re-crisps, or microwave individual portions for 30–60 seconds (the topping will be softer). Make-ahead: Assemble filling and topping separately and refrigerate up to 24 hours; sprinkle on topping and bake just before serving, adding 5–10 minutes if starting from cold. For gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free oats. For dairy-free, use a good-quality vegan butter for the topping. Variations: Try adding apples for a pear-apple crisp, fresh or ground ginger for a ginger pear crisp, cranberries for color and tartness, or reducing the sugar for a less-sweet version.
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