This amazing pear crisp is like a warm hug on a chilly day. It’s cozy, comforting, and packed with flavor. And the crispy oat topping takes it to the next level!
As it baked, my whole kitchen was filled with the most incredible aroma. And when I finally took a bite, I thought I’d died and gone to heaven!
I served it up with vanilla ice cream, to dial up the indulgence. Trust me, you need this pear crisp in your life!
Why You’ll Love This Pear Crisp
Here’s why you’ll adore this amazing dessert:
- Cozy Comfort: It’s the ultimate fall dessert, offering a warm, comforting embrace in every bite.
- Effortless Elegance: It’ll impress your guests, but it’s so easy to make!
- Aroma Therapy: As it bakes, the crisp fills your home with the inviting scent of warm spices.
- Stress-Free Entertaining: This dessert is perfect for hassle-free entertaining. You can prepare it ahead of time and serve it warm or at room temperature.
Ingredients
Here’s what you need to make this tempting crisp:
- Ripe Pears: They provide the sweet, juicy base for this cozy dessert.
- Lemon Juice: A burst of citrus to brighten the flavors and prevent browning.
- Vanilla Extract: It adds a subtle depth to the pear filling.
- Brown Sugar: It brings rich, caramel notes to both the filling and topping.
- Cornstarch: The secret ingredient for thickening the pear juices!
- Ground Cinnamon and Ground Nutmeg: A classic spice duo to infuse the crisp with flavor.
- Salt: To offset the sweetness.
- Old-Fashioned Rolled Oats: They’re the hearty foundation of the crisp topping.
- Almond Flour: It adds a delicate, nutty flavor and crispy texture.
- Chopped Pecans: For a little extra crunch!
- Unsalted Butter: The binding agent to create a crispy, golden brown topping.
How to Make Pear Crisp
Making pear crisp couldn’t be easier!
- Prep the oven. Preheat the oven to 375°F and grease a 9-inch square baking dish.
- Make the filling. In a large bowl, toss the sliced pears with lemon juice and vanilla extract. In a small bowl, whisk together the brown sugar, cornstarch, cinnamon, nutmeg, and salt. Sprinkle over the pears and toss to combine.
- Transfer the pears. Transfer the pear mixture to the prepared baking dish.
- Make the topping. In a medium bowl, mix the oats, almond flour, pecans, brown sugar, cinnamon, and salt. Work in the cold butter until the mixture resembles coarse crumbs.
- Assemble and bake. Sprinkle the oat topping evenly over the pears. Bake for 40-45 minutes until golden brown.
- Cool and serve. Let cool for 10-15 minutes. Serve warm with vanilla ice cream or whipped cream, if desired.
Tips For the Best Pear Crisp
These easy tips will make your pear crisp the very best it can be:
- Pick your pears wisely. Choose ripe pears that are slightly firm to hold their shape during baking. Bartlett, Anjou, or Bosc pears work well.
- Slice to perfection. Slice the pears thinly and evenly to ensure they cook through and soften consistently.
- Brighten things up. Toss the pears with lemon juice to prevent browning and add a bright, fresh flavor.
- The colder, the better. Use cold butter in the topping to create a crispy, crumbly texture as it bakes.
- Bake until bubbly. Bake the crisp until the topping is golden brown and the filling is bubbling around the edges.
- Make it fancy. Top warm servings of pear crisp with a scoop of vanilla ice cream or whipped cream for the ultimate indulgence. Or, better, yet, try it with this homemade vanilla custard!
How to Store
If you have leftover pear crisp, follow these steps to keep it fresh:
To Store: Keep it covered in the refrigerator for up to 5 days. Place a paper towel over the top before covering to absorb excess moisture and keep the topping crisp.
To Freeze: Wrap the assembled unbaked crisp tightly in plastic wrap and foil, and freeze for up to 3 months. Bake directly from frozen, increasing the baking time as needed. The filling should be bubbly and the topping golden brown.
To Reheat: Warm individual portions in the microwave in 30-second intervals until heated through. You can also reheat the crisp in a 350°F oven for 15-20 minutes until warmed through.
Pear Crisp
8
servings10
minutes45
minutes320
This pear crisp recipe has the perfect balance of tender, juicy spiced pears and a crispy, nutty oat topping. It’s easy to make with simple ingredients.
Ingredients
- Filling:
6 cups peeled and sliced ripe pears (about 6-7 medium pears)
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 cup brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
- Topping:
1 cup old-fashioned rolled oats (use certified gluten-free if needed)
1/2 cup almond flour
1/2 cup chopped pecans
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cubed
Instructions
- Preheat the oven to 375°F. Grease a 9-inch square baking dish.
- In a large bowl, toss the sliced pears with the lemon juice and vanilla extract.
- In a small bowl, whisk together the brown sugar, cornstarch, cinnamon, nutmeg, and salt. Sprinkle over the pears and 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. Using your fingers or a pastry cutter, work the cold butter into the oat mixture until it resembles coarse crumbs.
- Sprinkle the oat topping evenly over the pears. Bake for 40-45 minutes, until the topping is golden brown and crisp and the pears are tender and bubbling.
- Let cool for 10-15 minutes before serving warm with vanilla ice cream or whipped cream, if desired.
Notes
- Use ripe but firm pears for the best texture. Bartlett, Anjou, or Bosc pears work well.
- Slice the pears thinly and evenly so they cook through and soften.
- Toss the pears with lemon juice to prevent browning and add brightness.
- Use old-fashioned rolled oats, not quick oats, for the best texture in the topping.
Thank you for all the wonderful recipes you send regularly. I noticed you had a pear crisp on this list of recipes today. I like the idea of the crisp itself. However, I really enjoy a good peach when peach season comes around. I think this recipe would work well with peaches too. Don’t you agree?
Can’t wait to try it.