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Old-Fashioned Pear Crisp Recipe

Pear Crisp

iamwinfred
This pear crisp is the perfect cozy dessert: tender, cinnamon-spiced pears baked under a buttery oat topping until golden and bubbling. It's simple, forgiving, and made with basic ingredients you likely already have, making it ideal for beginners and any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings
Calories 350 kcal

Equipment

  • 9x9 ceramic baking dish
  • Pastry cutter (optional) or just your fingertips
  • Vegetable peeler
  • Sharp chef's knife and cutting board
  • Large mixing bowls
  • Measuring cups and spoons
  • Wire cooling rack
  • Rimmed baking sheet to catch bubbling juices
  • Aluminum foil to tent if topping browns too fast

Ingredients
  

For the Filling

For the Topping

  • 1 cup old-fashioned rolled oats 90g
  • 3/4 cup all-purpose flour 90g
  • 2/3 cup packed light brown sugar 133g
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter 1 stick or 113g, cut into small cubes

For the Dish

  • nonstick cooking spray or softened butter for greasing the dish

For Serving (Optional)

  • vanilla ice cream for serving
  • caramel sauce for drizzling
  • freshly whipped cream for serving
  • heavy cream or custard for pouring around the edge

Instructions
 

  • Move an oven rack to the center position and preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with nonstick cooking spray or softened butter, coating the corners.
  • Wash and dry the pears. Peel them, cut in half lengthwise, scoop out the core and seeds, and remove the stem and woody strand. Slice into 1/4-inch thick pieces and place in a large mixing bowl.
  • Toss the pears with lemon juice, brown sugar, flour, cinnamon, ginger, nutmeg, salt, and vanilla until every slice is coated. Let sit for about 5 minutes while you make the topping.
  • Pour the pears into the greased baking dish, scraping the bowl. Spread into an even layer with the back of a spoon and gently press down to remove big air gaps.
  • In a second bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Cut in the cold cubed butter with a pastry cutter or your fingertips until coarse crumbs with some pea-sized clumps form. Stop once it looks like wet sand with a few larger crumbles.
  • Scatter the oat mixture evenly over the pears, covering edge to edge. Leave the topping loose and crumbly instead of pressing it down, paying special attention to the corners.
  • Place the dish on a rimmed baking sheet and bake on the center rack for 35 to 40 minutes, until the topping is deep golden and thick juices bubble around the edges. If browning too fast, loosely tent with foil for the last 10 minutes.
  • Remove from the oven and set on a wire rack. Let rest for 10 to 15 minutes so the juices thicken, then serve warm in bowls with your favorite toppings.

Notes

  • Choose pears that give slightly when pressed near the stem but still feel firm; overripe pears turn watery and mushy.
  • Bosc and Anjou pears hold their shape best, while Bartlett pears are juicier and softer; a mix of the two is wonderful.
  • Slice pears evenly at about 1/4 inch thick so all pieces bake at the same rate.
  • Keep the butter cold; it melts slowly in the oven and creates the crisp, crumbly texture on top.
  • Do not skip the tablespoon of flour in the filling; it thickens the juices so the fruit is saucy instead of soupy.
  • For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free oats.
  • Assemble filling and topping separately up to a day ahead; refrigerate the pears and keep the topping in an airtight container, then combine and bake.
  • Store leftovers covered in the refrigerator for up to 4 days, or freeze tightly wrapped for up to 3 months.
  • Reheat uncovered in a 300°F oven for 10 to 15 minutes to bring back the crunch; avoid the microwave, which makes the topping soft and chewy.
  • Variations: swap half the pears for firm apples, add 1 cup cranberries, stir 1/2 cup chopped pecans or walnuts into the topping, or add minced crystallized ginger to the filling.

Nutrition

Serving: 1ServingCalories: 350kcalCarbohydrates: 62gProtein: 4gFat: 13gSaturated Fat: 8gSodium: 110mgFiber: 5gSugar: 36g
Keyword easy fruit dessert, fall dessert, oat crumble, pear crisp, pear dessert
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