This irresistible pear crisp celebrates the delicate sweetness and tender texture of perfectly ripe pears beneath a golden, crunchy oat topping. Unlike apple crisp, pears offer a more subtle flavor that pairs beautifully with warm spices like cinnamon, ginger, and nutmeg without being overwhelmed. The secret lies in choosing pears at just the right ripeness – tender enough to bake beautifully but firm enough to hold their shape. The buttery oat topping creates a delightful contrast with its crispy, slightly caramelized edges and chewy center, while a touch of vanilla and lemon brightens the entire dish. This comforting dessert serves 8-10 people and transforms simple ingredients into something that fills your kitchen with the most wonderful aromas and provides the perfect ending to any meal.
Serves: 8-10 people
Preparation Time: 20 minutes
Baking Time: 45 minutes
What You’ll Need
For the Pear Filling
- 8 large ripe but firm pears (Bosc, Anjou, or Bartlett)
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom (optional)
- Pinch of salt
For the Crisp Topping
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup chopped walnuts or pecans (optional)
For Serving
- Vanilla ice cream or whipped cream
- Caramel sauce (optional)
Choosing and Preparing the Pears
Select pears that yield slightly to gentle pressure near the stem but aren’t overly soft or mushy. They should be fragrant and free from bruises or dark spots.
Preheat your oven to 375°F and butter a 9×13-inch baking dish or similar-sized ceramic baking dish.
Peel the pears using a vegetable peeler or sharp paring knife, working carefully to remove thin strips of skin while preserving as much flesh as possible.
Cut each pear in half lengthwise, then use a small spoon or melon baller to scoop out the core and remove the fibrous line that runs from core to stem.
Slicing the Pears
Slice each pear half into pieces about 1/4 to 1/2 inch thick, cutting lengthwise for the most attractive presentation. Try to keep pieces relatively uniform for even cooking.
As you slice, place the pear pieces in your prepared baking dish. Don’t worry about perfect arrangement at this stage, as you’ll toss them with the other filling ingredients.
Work efficiently to prevent excessive browning, though a little browning won’t hurt the final dish and actually adds flavor.
Preparing the Pear Filling
In a small bowl, whisk together the granulated sugar, flour, cinnamon, ginger, nutmeg, cardamom if using, and salt until well combined.
Sprinkle the lemon juice and vanilla extract over the sliced pears in the baking dish, then toss gently with clean hands to coat all pieces evenly.
Add the sugar and spice mixture to the pears and toss again until every piece is well coated. The flour will help thicken the juices as the pears bake.
Spread the seasoned pears evenly in the baking dish, creating a relatively level surface for the topping.
Making the Crisp Topping
In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Whisk together to distribute the spices evenly throughout the dry ingredients.
Add the cold, cubed butter to the mixture. Using clean fingers, two knives, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger butter pieces.
The mixture should hold together when squeezed but still have a crumbly texture. Some variation in size is desirable for texture in the finished topping.
If using nuts, fold them in now, distributing them evenly throughout the topping mixture.
Assembling the Crisp
Sprinkle the oat topping evenly over the prepared pears, covering the fruit completely. Don’t pack the topping down, as it needs air spaces to become properly crispy.
Make sure the topping reaches all edges of the dish to prevent the fruit from browning too much around the perimeter.
The topping should be generous enough to create a substantial layer that will protect the fruit while developing a golden, crunchy texture.
Baking to Golden Perfection
Place the assembled crisp in the preheated oven on the center rack. Bake for 40-45 minutes, until the topping is golden brown and the fruit is bubbling around the edges.
The pears should be tender when pierced with a fork, and the juices should be thickened and bubbly. The topping should sound hollow when lightly tapped.
If the topping browns too quickly but the fruit isn’t done, cover loosely with aluminum foil and continue baking until the pears are tender.
Checking for Doneness
The crisp is done when the topping is deep golden brown and crispy, and you can see the fruit juices bubbling actively around the edges.
Insert a fork into the thickest part of a pear piece – it should slide in easily with little resistance, indicating the fruit is properly cooked.
The juices should be thickened and syrupy rather than thin and watery, thanks to the flour in the filling.
Cooling and Serving
Remove the crisp from the oven and let it cool for at least 15-20 minutes before serving. This allows the juices to thicken further and prevents burns from the hot filling.
The crisp can be served warm, at room temperature, or even cold the next day. Each temperature offers a different but equally delicious experience.
Serve with scoops of vanilla ice cream, dollops of whipped cream, or a drizzle of caramel sauce for extra indulgence.
Storage and Reheating
Cover leftover crisp and store at room temperature for up to 2 days or refrigerate for up to 5 days. The topping will soften but the flavors will continue to develop.
To restore crispness to the topping, reheat portions in a 350°F oven for 10-15 minutes. Avoid microwaving, which makes the topping soggy.
Individual servings can be warmed gently in the microwave for 30-45 seconds if you don’t mind a softer topping.
Make-Ahead Tips
The entire crisp can be assembled up to 24 hours ahead and refrigerated before baking. Add 5-10 minutes to the baking time if starting from cold.
The topping can be made up to 3 days ahead and stored in the refrigerator, though it should be brought to room temperature before using.
Pears can be peeled and sliced several hours ahead if tossed with lemon juice and stored covered in the refrigerator.
Pear Variety Guide
Bosc pears hold their shape exceptionally well during baking and offer a sweet, slightly spiced flavor that’s perfect for desserts.
Anjou pears provide a buttery texture and mild sweetness that lets the spices shine through beautifully.
Bartlett pears are very juicy and sweet but can become quite soft, so use them when they’re still slightly firm.
Seasonal Variations
In fall, add a handful of fresh cranberries to the pear mixture for tartness and beautiful color contrast.
Winter variations might include a tablespoon of crystallized ginger mixed into the filling for warming heat.
For special occasions, substitute a tablespoon of pear brandy or cognac for some of the vanilla extract.
Texture Tips
Don’t overwork the topping mixture, as this can make it tough rather than crispy. The butter should be cold and create flaky layers.
If your pears are very ripe, reduce the baking time slightly and check for doneness earlier to prevent the fruit from becoming mushy.
For extra crunch, add a handful of sliced almonds or chopped hazelnuts to the topping mixture.
Serving Suggestions
This pear crisp pairs beautifully with a cup of hot coffee or tea, making it perfect for afternoon entertaining.
For brunch, serve smaller portions alongside yogurt or as part of a larger spread of pastries and fruit.
Consider serving with a cheese course, as pears complement both sharp cheddars and creamy bries wonderfully.
