Pear Crisp

Tender pears tossed with cinnamon sugar are topped with a buttery brown sugar crisp topping to create this delicious pear crisp.

Pear Crisp

I dearly love fruit crisps, as a matter of fact, they’re some of my favorite desserts to make. This strawberry rhubarb crisp is a recipe my family looks forward to every year just as soon as rhubarb is available.

Interestingly enough, pears are not something I typically cook or bake with very often. That’s because fresh pears get eaten rather quickly at my house. I really can’t complain about that though. I’d rather the kids reach for fruit over a bag of chips any day of the week.

As a result, if I want to cook with pears I really have to plan ahead. So, when a friend gifted us a big box of pears this Christmas, I was excited to start baking. I couldn’t resist kicking things off with this buttery sweet, slightly crunchy, irresistible pear crisp.

Best Pears for Baking

The pears I used in this recipe were Bartlett pears, however other varieties will work well in this recipe. I wouldn’t hesitate to use Bosc, Anjou, or whichever kind you have at hand.

I love the fact that pears have super thin skins. Granted they don’t last as long in storage that way, but for me, that means no peeling!

There is truly no need to peel the pears for this recipe. I barely notice them in the finished crisp. If you prefer to peel the pears, feel free, but I happily skip that step.

Top your crisp with vanilla ice cream or homemade whipped cream. When topping crisps and cobblers, I stop short of creating stiff peaks with my whip cream. I love the texture of a softer whipped cream as it melts into the warm crisp.

Recipe for Pear Crisp

Easy-to-assemble desserts with simple ingredients are where it is at for me! Crisp and cobblers are my go-to for that last-minute dinner invite or friends stopping over. I always have fruit or berries in the refrigerator or freezer and a warm homemade dessert never disappoints.

Don’t bother peeling your pears, just core and cut them into 1/2-inch-sized even pieces and place them in a buttered baking dish.

In a separate bowl whisk together the brown sugar, cornstarch, cinnamon, and salt. While this step isn’t required, the 30 seconds it takes to make an even mixture just coats everything nicely in my experience.

Using the same bowl, stir together the oats, flour, brown sugar, and pecans. Once is it evenly combined, add the butter and stir with a fork until the mixture is crumbly. Sprinkle the crumb mixture over the cinnamon and sugar-coated pears.

Note: If the pears are super sweet I have been known to reduce the sugar to ¼ cup. I don’t eliminate it completely, as I like the flavor it brings to the sauce the baking pears create.

Pear Filling Ingredients

• medium ripe pears 
• light brown sugar
• cornstarch
• ground cinnamon
• kosher salt

Crisp Topping Ingredients

• old-fashioned oats
• all-purpose flour
• light brown sugar
• pecans or walnuts
• butter

Pear Crisp Recipe

1. Preheat the oven to 350°F. Grease an 8×8 baking dish with butter. Place the pears in the greased baking dish and sprinkle with brown sugar, cornstarch, cinnamon, and salt. Stir gently to coat the fruit and set aside while assembling the topping.
2. In a separate mixing bowl, stir together the oats, flour, brown sugar, and pecans. Add the butter and stir with a fork until crumbs form. Pour the pear mixture into the greased dish and sprinkle the topping over the fruit.
3. Bake for 28-30 minutes, until the crisp topping, has browned and the fruit liquids are bubbling. Serve warm with vanilla ice cream or whipped cream.

If you’re looking for more pear dessert recipes, this Caramel Pear Tart is a simple, rustic tart featuring fresh pears drizzled with caramel sauce. Tarts involve just a handful of ingredients, are simple to make, and are best enjoyed warm from the oven.

Juicy fresh pears are topped with a generous cinnamon sugar crust to make this cinnamon spice pear cobbler.

Filled with fresh juicy pears and fall flavors between layers of brown sugar crumble topping and crust, the pear crumble is a winter dessert for any occasion.

Pear Bread is a slightly sweet, fragrantly sweet treat snack that is great on its own or alongside a seasonal bowl of soup or salad.

While a pear desserts are always a treat, pears also make a terrific addition to sweet and savory salads. This Pear Salad with Gorgonzola and Quinoa is packed full of juicy pears, tangy Gorgonzola, and crunchy pecans with a light dressing.

And this salad is filled with slices of sweet pears, crunchy toasted pecans, and plenty of bleu cheese crumbles. When tossed with a tangy Dijon Vinaigrette, it’s an unforgettable side dish that’s on our table every holiday season.

Pear Crisp

5 from 1 vote

Tender pears tossed with cinnamon sugar are topped with a buttery brown sugar crisp topping to create this delicious pear crisp.

Pin Print Review

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Course: Dessert

Cuisine: American

Servings: 8

Ingredients 

Pear Filling Ingredients

• ▢ 6 medium ripe pears about 6 cups, chopped into ½-inch pieces
• ▢ ½ cup light brown sugar
• ▢ 1 tablespoons cornstarch
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon kosher salt

Crisp Topping Ingredients

• ▢ ¾ cup old-fashioned oats
• ▢ ¾ cup all-purpose flour
• ▢ ⅓ cup light brown sugar
• ▢ ½ cup chopped pecans or walnuts
• ▢ ½ cup butter melted

Instructions

• Preheat the oven to 350°F. Grease an 8×8 baking dish with butter. Place the pears in the greased baking dish and sprinkle with brown sugar, cornstarch, cinnamon, and salt. Stir gently to coat the fruit and set aside while assembling the topping.
• In a separate mixing bowl, stir together the oats, flour, brown sugar, and pecans. Add the butter and stir with a fork until crumbs form. Sprinkle the topping over the fruit.
• Bake for 28-30 minutes, until the crisp topping, has browned and the fruit liquids are bubbling. Serve warm with vanilla ice cream or whipped cream.

Nutrition

Calories: 367kcal · Carbohydrates: 54g · Protein: 3g · Fat: 17g · Saturated Fat: 8g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 6g · Trans Fat: 0.5g · Cholesterol: 31mg · Sodium: 169mg · Potassium: 228mg · Fiber: 6g · Sugar: 35g · Vitamin A: 392IU · Vitamin C: 6mg · Calcium: 34mg · Iron: 1mg

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