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Easy Pear Crisp Recipe Everyone Will Love

Easy Pear Crisp Recipe Everyone Will Love

Tender cinnamon-spiced pears bake beneath a golden oat, brown sugar, and buttery crumb topping. This simple dessert serves 6 to 8 and is especially delicious warm with vanilla ice cream.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pear Filling
  • 6 medium-to-large Ripe but firm pears, peeled if desired, cored, and sliced about 1/4 inch thick
  • 1 tablespoon Fresh lemon juice
  • 1/4 cup Granulated sugar
  • 1 tablespoon All-purpose flour or cornstarch
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg, optional
  • 1 teaspoon Vanilla extract, optional
  • 1/4 teaspoon Salt
Crisp Topping
  • 1/2 cup All-purpose flour
  • 1/2 cup Old-fashioned rolled oats
  • 1/2 cup Packed light brown sugar
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
  • 6 tablespoons Unsalted butter, cold and cut into small pieces
  • 1/2 cup Chopped pecans or walnuts, optional

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and lightly butter an 8-inch square or similar 2-quart baking dish.
  2. Peel the pears if desired, remove their cores, and slice them into pieces about 1/4 inch thick.
  3. Toss the pear slices with lemon juice, granulated sugar, flour or cornstarch, cinnamon, optional nutmeg, optional vanilla, and salt. Spread the mixture evenly in the prepared baking dish.
  4. Combine the topping flour, oats, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter with your fingers, a pastry cutter, or two knives until coarse, irregular crumbs form, then stir in the nuts if using.
  5. Scatter the topping evenly over the pears, taking care to cover the fruit from edge to edge.
  6. Bake for 35 to 45 minutes, until the pears are tender and bubbling around the edges and the topping is golden brown.
  7. Let the crisp rest for 10 to 15 minutes before serving. Spoon it into bowls while warm and add vanilla ice cream or whipped cream.

Notes

Choose fragrant but firm Bosc, Anjou, or Bartlett pears. Keep the butter cold and avoid overmixing the topping. If the topping browns before the pears are tender, loosely cover the dish with foil for the remaining baking time. Store leftovers covered in the refrigerator and reheat gently before serving.