Jump to Recipe This pear crisp recipe is a delicious spin on the classic apple crisp, loaded with sweet, fresh pears baked in a cinnamon nutmeg coating. The oatmeal streusel topping adds a crumbly and irresistible finish to this satisfying dessert. In addition to being incredibly flavorful, this pear crisp is also super easy to make! Easy Classic Pear Crisp Recipe My favorite thing to make with fresh pears is this easy pear crisp. The pears become tender and soft in the oven and are topped with an oatmeal streusel topping that is mouthwatering! Your house will smell heavenly and your entire family will want to dig into this tasty dessert! This recipe will make enough for the whole family (and you can even have seconds!) A sweet pear crisp made with fresh fruit and a delightfully tasty oatmeal streusel topping!
Jump to:Easy Classic Pear Crisp Recipe š„ Ingredients šŖ How To Make A Fresh Pear Crisp š Angela’s Tips & Recipe Notes Can I Use Canned Pears To Make This Pear Crisp? Should I Peel The Pears When Making A Pear Crisp? How Do I Know When My Pears Are Ripe? š More Tasty Fruit Filled Desserts! š Recipe
š„ Ingredients This simple recipe contains some pantry staple ingredients that you most likely already have on hand! Just grab some fresh pears and youāre ready to get started!
Pears ā 10 cups of pears, peeled, cored, and diced (*see note).Sugar ā Ā½ cup of granulated white sugar.Flour ā 2 portions of all-purpose flour, you’ll need 1 tablespoon for the fruit filling and 1 cup AP flour for the crisp topping.Cinnamon ā Ā½ teaspoon of ground cinnamon.Nutmeg ā Ā¼ teaspoon of ground nutmeg.Oats ā 1 cup of quick-cooking oats, whole oats can also be used if you like a bit more ‘chew’ to your texture.Brown Sugar ā Ā½ cup of light brown sugar (packed).Baking Powder ā Ā¼ teaspoon of baking powder.Baking Soda ā Ā¼ teaspoon of baking soda.Butter ā Ā½ cup of butter (melted). If you have extra pears or pears are simply your favorite fruit be sure to try my pear and pistachio cream tart! You won’t regret it!! Be sure to see the recipe card below for ingredients, amounts & instructions! šŖ How To Make A Fresh Pear Crisp This pear crisp is incredibly easy to make! All youāre going to need is 2 mixing bowls, a silicone spatula, and a 9x13 baking dish. This recipe makes 12 servings, enough to feed the whole family! Make The Pear Filling
Preheat. Preheat your oven to 350Ā°F (175Ā°C).Prepare the Pears. Peel, core, and dice 10 cups of pears and place them into a medium-sized mixing bowl.Make the filling. Add the Ā½ cup of white sugar, 1 tablespoon of flour, Ā½ teaspoon of ground cinnamon, and Ā¼ teaspoon of ground nutmeg to the pears and stir to coat evenly. Transfer the fruit filling to your 9x13 baking dish. Make the Topping & Assemble Your Fruit Crisp
Make the streusel. In a second medium-sized mixing bowl, combine 1 cup of quick-cooking oats, 1 cup of flour, Ā½ cup of light brown sugar, Ā¼ teaspoon of baking powder, Ā¼ teaspoon of baking soda, and Ā½ cup of melted butter. Mix to combine until well integrated and crumbly.Top the fruit filling. Sprinkle the oat mixture over the pear filling in the baking dish. Spread the mixture so that it creates an even layer on top of the pear filling.Bake. Bake at 350Ā°F (175Ā°C) for 45-50 minutes or until the topping is toasted and golden brown and the pears are bubbling around the edges.Serve. Allow your pear crisp to cool slightly before serving. This pear crisp would be extra flavorful with a dollop of whipped cream, a drizzle of some toffee sauce, or a scoop of vanilla ice cream! Whichever way you serve it, your crisp is a classic favorite that everyone will love! Enjoy!
š Angela’s Tips & Recipe Notes The best pears for this pear crisp are Bosc, Bartlett, or Anjou pears. They are firm enough to hold their shape but still sweet with plenty of flavor. *I used a combination of Bosc and Bartlett as I find that Bosc pears, on their own, can be mild.Try not to slice the pears too thin as they break down while baking and you don’t want them to dissolve while in the oven.If the streusel topping is getting too dark but the pears are not done cooking yet, cover the baking dish loosely with foil for the remainder of the cooking time.Storing:Ā Leftover pear crisp with oats can be tightly covered and refrigerated for up to 4 days.Reheating:Ā Quickly warm up individual portions in the microwave, or the entire baking dishĀ in the oven at Ā 350Ā°FĀ (175Ā°C)Ā for 15-20 minutes. Can I Use Canned Pears To Make This Pear Crisp? I do not recommend using canned pears in this pear crisp recipe. Canned pears are already cooked as part of the canning process. Cooking the canned pears again in the oven could cause them to have a less pleasant texture as opposed to using fresh pears. Should I Peel The Pears When Making A Pear Crisp? It is completely up to you! I recommend peeling the pears because the skin can give the fruit a chewy texture, but if that doesnāt bother you then go ahead and leave it on. How Do I Know When My Pears Are Ripe? You want to make sure that your pears are ripe before using them so that they are sweet enough. Gently press the skin of the pear at the top near the stem. If the pear gives a little, then it is ripe and ready to use!
š More Tasty Fruit Filled Desserts! Cherry Blueberry Dump CakeBlueberry TartBaked Cinnamon ApplesBisquick Apple CobblerCherry Chocolate Dump CakeStrawberry Angel Food Lush
Do you love a recipe you tried? Please leave a 5-starĀ šrating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social mediaĀ @Ā Pinterest,Ā Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
š Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 7 reviews
Pear Crisp
This pear crisp recipe is a delicious spin on the classic apple crisp, loaded with sweet, fresh pears baked in a cinnamon nutmeg coating. The oatmeal streusel topping adds a crumbly and irresistible finish to this satisfying dessert. In addition to being incredibly flavorful, this pear crisp is also super easy to make!
Author | Angela
Servings: 12 servings Calories: 276kcal Prep 30 minutes Cooking 50 minutes Total Time 1 hour 15 minutes
Pin Recipe Share on Facebook IngredientsĀ US CustomaryMetric1x2x3xā¢ 10 cups pears (peeled, cored, and diced)ā¢ Ā½ cup white sugarā¢ 1 tablespoon all-purpose flourā¢ Ā½ teaspoon ground cinnamonā¢ Ā¼ teaspoon ground nutmegā¢ 1 cup quick-cooking oatsā¢ 1 cup all-purpose flourā¢ Ā½ cup light brown sugar (packed)ā¢ Ā¼ teaspoon baking powderā¢ Ā¼ teaspoon baking sodaā¢ Ā½ cup butter (melted)
InstructionsPreheat your oven to 350Ā°F (175Ā°C). Peel, core, and dice the pears and place the pears into a medium-sized mixing bowl.10 cups pearsAdd the sugar, 1 tablespoon all-purpose flour, ground cinnamon, and ground nutmeg to the diced pars and stir to coat evenly. Transfer the fruit filling to a 2.5-quart or 9x13 baking dish.Ā½ cup white sugar, 1 tablespoon all-purpose flour, Ā½ teaspoon ground cinnamon, Ā¼ teaspoon ground nutmegIn a second medium-sized mixing bowl combine the quick oats, 1 cup of all-purpose flour, light brown sugar, baking soda, baking powder, and melted butter. Mix to combine until well-integrated and crumbly. 1 cup quick-cooking oats, 1 cup all-purpose flour, Ā½ cup light brown sugar, Ā¼ teaspoon baking powder, Ā¼ teaspoon baking soda, Ā½ cup butterSprinkle the oat mixture over the pear filling in the baking dish. Spread in an even layer over the top of the diced pear filling.Bake at 350Ā°F (175Ā°C) for 45-50 minutes until the topping is toasted and golden-brown and the pears are bubbling around the edges. Remove your pear crisp from the oven and allow it to cool slightly before serving. Equipment You May NeedMixing BowlSilicone Spatula Set9x13 baking pan Notes The best pears for this pear crisp, or baking in general, are Bosc, Bartlett, or Anjou pears. They are firm enough to hold their shape but still sweet with plenty of flavor. *I used a combination of Bosc and Bartlett as I find that Bosc pears, on their own, can be mild. Try not to slice the pears too thin as they break down while baking and you don’t want them to disintegrate in the oven.Ā If the streusel topping is getting too dark but the pears are not cooked thoroughly, cover the baking dish loosely with foil for the remainder of the cooking time.
NutritionCalories: 276kcal (14%) | Carbohydrates: 51g (17%) | Protein: 3g (6%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg (7%) | Sodium: 88mg (4%) | Potassium: 215mg (6%) | Fiber: 5g (21%) | Sugar: 30g (33%) | Vitamin A: 270IU (5%) | Vitamin C: 6mg (7%) | Calcium: 31mg (3%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I canāt wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! easy desserts, fall desserts, fruit crisp recipes, Pear Crisp, pear desserts Course Dessert Recipes, Fruit DessertsCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
This pear crisp recipe is a delicious spin on the classic apple crisp, loaded with sweet, fresh pears baked in a cinnamon nutmeg coating. The oatmeal streusel topping adds a crumbly and irresistible finish to this satisfying dessert. In addition to being incredibly flavorful, this pear crisp is also super easy to make!
Easy Classic Pear Crisp Recipe
My favorite thing to make with fresh pears is this easy pear crisp. The pears become tender and soft in the oven and are topped with an oatmeal streusel topping that is mouthwatering!
Your house will smell heavenly and your entire family will want to dig into this tasty dessert! This recipe will make enough for the whole family (and you can even have seconds!)
š„ Ingredients
This simple recipe contains some pantry staple ingredients that you most likely already have on hand! Just grab some fresh pears and youāre ready to get started!
- Pears ā 10 cups of pears, peeled, cored, and diced (*see note).Sugar ā Ā½ cup of granulated white sugar.Flour ā 2 portions of all-purpose flour, you’ll need 1 tablespoon for the fruit filling and 1 cup AP flour for the crisp topping.Cinnamon ā Ā½ teaspoon of ground cinnamon.Nutmeg ā Ā¼ teaspoon of ground nutmeg.Oats ā 1 cup of quick-cooking oats, whole oats can also be used if you like a bit more ‘chew’ to your texture.Brown Sugar ā Ā½ cup of light brown sugar (packed).Baking Powder ā Ā¼ teaspoon of baking powder.Baking Soda ā Ā¼ teaspoon of baking soda.Butter ā Ā½ cup of butter (melted).
If you have extra pears or pears are simply your favorite fruit be sure to try my pear and pistachio cream tart! You won’t regret it!!
Be sure to see the recipe card below for ingredients, amounts & instructions!
šŖ How To Make A Fresh Pear Crisp
This pear crisp is incredibly easy to make! All youāre going to need is 2 mixing bowls, a silicone spatula, and a 9x13 baking dish.
This recipe makes 12 servings, enough to feed the whole family!
Make The Pear Filling
- Preheat. Preheat your oven to 350Ā°F (175Ā°C).Prepare the Pears. Peel, core, and dice 10 cups of pears and place them into a medium-sized mixing bowl.Make the filling. Add the Ā½ cup of white sugar, 1 tablespoon of flour, Ā½ teaspoon of ground cinnamon, and Ā¼ teaspoon of ground nutmeg to the pears and stir to coat evenly. Transfer the fruit filling to your 9x13 baking dish.
Make the Topping & Assemble Your Fruit Crisp
- Make the streusel. In a second medium-sized mixing bowl, combine 1 cup of quick-cooking oats, 1 cup of flour, Ā½ cup of light brown sugar, Ā¼ teaspoon of baking powder, Ā¼ teaspoon of baking soda, and Ā½ cup of melted butter. Mix to combine until well integrated and crumbly.Top the fruit filling. Sprinkle the oat mixture over the pear filling in the baking dish. Spread the mixture so that it creates an even layer on top of the pear filling.Bake. Bake at 350Ā°F (175Ā°C) for 45-50 minutes or until the topping is toasted and golden brown and the pears are bubbling around the edges.Serve. Allow your pear crisp to cool slightly before serving.
This pear crisp would be extra flavorful with a dollop of whipped cream, a drizzle of some toffee sauce, or a scoop of vanilla ice cream! Whichever way you serve it, your crisp is a classic favorite that everyone will love! Enjoy!
š Angela’s Tips & Recipe Notes
- The best pears for this pear crisp are Bosc, Bartlett, or Anjou pears. They are firm enough to hold their shape but still sweet with plenty of flavor. *I used a combination of Bosc and Bartlett as I find that Bosc pears, on their own, can be mild.Try not to slice the pears too thin as they break down while baking and you don’t want them to dissolve while in the oven.If the streusel topping is getting too dark but the pears are not done cooking yet, cover the baking dish loosely with foil for the remainder of the cooking time.Storing:Ā Leftover pear crisp with oats can be tightly covered and refrigerated for up to 4 days.Reheating:Ā Quickly warm up individual portions in the microwave, or the entire baking dishĀ in the oven at Ā 350Ā°FĀ (175Ā°C)Ā for 15-20 minutes.
Can I Use Canned Pears To Make This Pear Crisp?
I do not recommend using canned pears in this pear crisp recipe. Canned pears are already cooked as part of the canning process. Cooking the canned pears again in the oven could cause them to have a less pleasant texture as opposed to using fresh pears.
Should I Peel The Pears When Making A Pear Crisp?
It is completely up to you! I recommend peeling the pears because the skin can give the fruit a chewy texture, but if that doesnāt bother you then go ahead and leave it on.
How Do I Know When My Pears Are Ripe?
You want to make sure that your pears are ripe before using them so that they are sweet enough. Gently press the skin of the pear at the top near the stem. If the pear gives a little, then it is ripe and ready to use!
š More Tasty Fruit Filled Desserts!
- Cherry Blueberry Dump CakeBlueberry TartBaked Cinnamon ApplesBisquick Apple CobblerCherry Chocolate Dump CakeStrawberry Angel Food Lush
Do you love a recipe you tried? Please leave a 5-starĀ šrating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social mediaĀ @Ā Pinterest,Ā Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
š Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 7 reviews
Pear Crisp
This pear crisp recipe is a delicious spin on the classic apple crisp, loaded with sweet, fresh pears baked in a cinnamon nutmeg coating. The oatmeal streusel topping adds a crumbly and irresistible finish to this satisfying dessert. In addition to being incredibly flavorful, this pear crisp is also super easy to make!
Author | Angela
Servings: 12 servings Calories: 276kcal Prep 30 minutes Cooking 50 minutes Total Time 1 hour 15 minutes
Pin Recipe Share on Facebook IngredientsĀ US CustomaryMetric1x2x3xā¢ 10 cups pears (peeled, cored, and diced)ā¢ Ā½ cup white sugarā¢ 1 tablespoon all-purpose flourā¢ Ā½ teaspoon ground cinnamonā¢ Ā¼ teaspoon ground nutmegā¢ 1 cup quick-cooking oatsā¢ 1 cup all-purpose flourā¢ Ā½ cup light brown sugar (packed)ā¢ Ā¼ teaspoon baking powderā¢ Ā¼ teaspoon baking sodaā¢ Ā½ cup butter (melted)
InstructionsPreheat your oven to 350Ā°F (175Ā°C). Peel, core, and dice the pears and place the pears into a medium-sized mixing bowl.10 cups pearsAdd the sugar, 1 tablespoon all-purpose flour, ground cinnamon, and ground nutmeg to the diced pars and stir to coat evenly. Transfer the fruit filling to a 2.5-quart or 9x13 baking dish.Ā½ cup white sugar, 1 tablespoon all-purpose flour, Ā½ teaspoon ground cinnamon, Ā¼ teaspoon ground nutmegIn a second medium-sized mixing bowl combine the quick oats, 1 cup of all-purpose flour, light brown sugar, baking soda, baking powder, and melted butter. Mix to combine until well-integrated and crumbly. 1 cup quick-cooking oats, 1 cup all-purpose flour, Ā½ cup light brown sugar, Ā¼ teaspoon baking powder, Ā¼ teaspoon baking soda, Ā½ cup butterSprinkle the oat mixture over the pear filling in the baking dish. Spread in an even layer over the top of the diced pear filling.Bake at 350Ā°F (175Ā°C) for 45-50 minutes until the topping is toasted and golden-brown and the pears are bubbling around the edges. Remove your pear crisp from the oven and allow it to cool slightly before serving. Equipment You May NeedMixing BowlSilicone Spatula Set9x13 baking pan Notes The best pears for this pear crisp, or baking in general, are Bosc, Bartlett, or Anjou pears. They are firm enough to hold their shape but still sweet with plenty of flavor. *I used a combination of Bosc and Bartlett as I find that Bosc pears, on their own, can be mild. Try not to slice the pears too thin as they break down while baking and you don’t want them to disintegrate in the oven.Ā If the streusel topping is getting too dark but the pears are not cooked thoroughly, cover the baking dish loosely with foil for the remainder of the cooking time.
NutritionCalories: 276kcal (14%) | Carbohydrates: 51g (17%) | Protein: 3g (6%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg (7%) | Sodium: 88mg (4%) | Potassium: 215mg (6%) | Fiber: 5g (21%) | Sugar: 30g (33%) | Vitamin A: 270IU (5%) | Vitamin C: 6mg (7%) | Calcium: 31mg (3%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I canāt wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! easy desserts, fall desserts, fruit crisp recipes, Pear Crisp, pear desserts Course Dessert Recipes, Fruit DessertsCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Do you love a recipe you tried? Please leave a 5-starĀ šrating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social mediaĀ @Ā Pinterest,Ā Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 7 reviews
Pear Crisp
Author | Angela
Servings: 12 servings
Calories: 276kcal
Prep 30 minutes
Cooking 50 minutes
Total Time 1 hour 15 minutes
IngredientsĀ US CustomaryMetric1x2x3xā¢ 10 cups pears (peeled, cored, and diced)ā¢ Ā½ cup white sugarā¢ 1 tablespoon all-purpose flourā¢ Ā½ teaspoon ground cinnamonā¢ Ā¼ teaspoon ground nutmegā¢ 1 cup quick-cooking oatsā¢ 1 cup all-purpose flourā¢ Ā½ cup light brown sugar (packed)ā¢ Ā¼ teaspoon baking powderā¢ Ā¼ teaspoon baking sodaā¢ Ā½ cup butter (melted)
InstructionsPreheat your oven to 350Ā°F (175Ā°C). Peel, core, and dice the pears and place the pears into a medium-sized mixing bowl.10 cups pearsAdd the sugar, 1 tablespoon all-purpose flour, ground cinnamon, and ground nutmeg to the diced pars and stir to coat evenly. Transfer the fruit filling to a 2.5-quart or 9x13 baking dish.Ā½ cup white sugar, 1 tablespoon all-purpose flour, Ā½ teaspoon ground cinnamon, Ā¼ teaspoon ground nutmegIn a second medium-sized mixing bowl combine the quick oats, 1 cup of all-purpose flour, light brown sugar, baking soda, baking powder, and melted butter. Mix to combine until well-integrated and crumbly. 1 cup quick-cooking oats, 1 cup all-purpose flour, Ā½ cup light brown sugar, Ā¼ teaspoon baking powder, Ā¼ teaspoon baking soda, Ā½ cup butterSprinkle the oat mixture over the pear filling in the baking dish. Spread in an even layer over the top of the diced pear filling.Bake at 350Ā°F (175Ā°C) for 45-50 minutes until the topping is toasted and golden-brown and the pears are bubbling around the edges. Remove your pear crisp from the oven and allow it to cool slightly before serving.
Equipment You May NeedMixing BowlSilicone Spatula Set9x13 baking pan
Notes The best pears for this pear crisp, or baking in general, are Bosc, Bartlett, or Anjou pears. They are firm enough to hold their shape but still sweet with plenty of flavor. *I used a combination of Bosc and Bartlett as I find that Bosc pears, on their own, can be mild. Try not to slice the pears too thin as they break down while baking and you don’t want them to disintegrate in the oven.Ā If the streusel topping is getting too dark but the pears are not cooked thoroughly, cover the baking dish loosely with foil for the remainder of the cooking time.
Nutrition
Calories: 276kcal (14%) | Carbohydrates: 51g (17%) | Protein: 3g (6%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg (7%) | Sodium: 88mg (4%) | Potassium: 215mg (6%) | Fiber: 5g (21%) | Sugar: 30g (33%) | Vitamin A: 270IU (5%) | Vitamin C: 6mg (7%) | Calcium: 31mg (3%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I canāt wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dessert Recipes, Fruit DessertsCuisine American
US CustomaryMetric
