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!)
- Easy Classic Pear Crisp Recipe
- 🥘 Pear Crisp Ingredients, Notes, & Substitutions
- 🔪 How To Make A Fresh Pear Crisp
- 🍽️ What To Serve With A Pear Crisp
- 🙂 😀 Testimonials
- 💭 Tips & Notes
- 🥡 Storing & Reheating
- Reheating Pear Crisps
- ❓ 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?
- 🍐 More Tasty Fruit-Filled Desserts
- 📖 Recipe Card
- 💬 Reviews
🥘 Pear Crisp Ingredients, Notes, & Substitutions
This simple recipe contains some pantry staple ingredients that you most likely already have on hand! Just grab some fresh pears, and you’re ready to get started!
- Pears – 10 cups of pears, peeled, cored, and diced (*see note).
- Sugar – ½ cup of granulated white sugar.
- Flour – 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 – ½ teaspoon of ground cinnamon.
- Nutmeg – ¼ teaspoon of ground nutmeg. This, combined with the cinnamon, makes the pears incredibly flavorful.
- Oats – 1 cup of quick-cooking oats; whole oats can also be used if you like a bit more 'chew' to your texture.
- Brown Sugar – ½ cup of light brown sugar (packed).
- Baking Powder – ¼ teaspoon of baking powder.
- Baking Soda – ¼ teaspoon of baking soda.
- Butter – ½ cup of butter (melted).
If you have extra pears or pears are 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!*
🔪 How To Make A Fresh Pear Crisp
This pear crisp is incredibly easy to make! All you’re 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
Step 1: Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4).
Step 2: Prepare the Pears. Peel, core, and dice 10 cups (1.25 kilograms) of pears and place them into a medium-sized mixing bowl.
Step 3: Make the filling. Add the ½ cup (100 grams) of white sugar, 1 tablespoon (7.5 grams) of flour, ½ teaspoon (2 grams) of ground cinnamon, and ¼ teaspoon (1 gram) 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
Step 4: Make the streusel. In a second medium-sized mixing bowl, combine 1 cup (81 grams) of quick-cooking oats, 1 cup (125 grams) of flour, ½ cup (110 grams) of light brown sugar, ¼ teaspoon (1 gram) of baking powder, ¼ teaspoon (1 gram) of baking soda, and ½ cup (113.5 grams) of melted butter. Mix to combine until well integrated and crumbly.
Step 5: 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.
Step 6: Bake. Bake at 350°F (175°C/Gas Mark 4) for 45-50 minutes or until the topping is toasted and golden brown and the pears are bubbling around the edges.
Step 7: Serve. Allow your pear crisp to cool slightly before serving.
🍽️ What To Serve With A Pear Crisp
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!
To make this treat extra special, enjoy it alongside a glass of wine like a pinot gris or chardonnay.
🙂 😀 Testimonials
This recipe was the best use of fresh pears! My husband and I loved it! The oatmeal streusel topping was the bomb and I look forward to making this again in the near future.Angela
💭 Tips & 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 & Reheating
Leftover pear crisp with oats can be tightly covered and refrigerated for up to 4 days. You can enjoy it cold straight out of the fridge or warm it up.
Reheating Pear Crisps
Quickly warm up individual portions in the microwave or the entire baking dish in the oven at 350°F (175°C/Gas Mark 4) for 15-20 minutes.
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❓ 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 doesn’t 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!
🍐 More Tasty Fruit-Filled Desserts
- Cherry Blueberry Dump Cake - This dump cake combines cherry and blueberry pie filling for an easy dessert.
- Blueberry Tart - A classic tart that is loaded with juicy blueberries.
- Baked Cinnamon Apples - Tender, sweet apples that are tossed with cinnamon.
- Bisquick Apple Cobbler - A delicious apple cobbler that uses Bisquick for extra convenience.
- Cherry Chocolate Dump Cake - The combination of cherries and chocolate makes this cake completely irresistible.
- Strawberry Angel Food Lush - Decadent layers of angel food cake, whipped cream, and strawberries.
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📖 Recipe Card
- Preheat your oven to 350°F (175°C/Gas Mark 4). Peel, core, and dice the 10 cups pears and place the pears into a medium-sized mixing bowl.10 cups pears
- Add the ½ cup white sugar, 1 tablespoon all-purpose flour, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg to the diced pears and stir to coat evenly. Transfer the fruit filling to a 2.5-quart or 9x13 baking dish.½ cup white sugar, 1 tablespoon all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- In a second medium-sized mixing bowl combine the 1 cup quick-cooking oats, 1 cup all-purpose flour, ½ cup light brown sugar, ¼ teaspoon baking powder, ¼ teaspoon baking soda, and melted ½ cup butter. Mix to combine until well-integrated and crumbly.1 cup quick-cooking oats, 1 cup all-purpose flour, ½ cup light brown sugar, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ cup butter
- Sprinkle 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 350°F (175°C/Gas Mark 4) 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.
- 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.
- 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.
Angela 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!