This dessert features sweet, warmly spiced pears topped with a buttery crumble of oats, brown sugar and pecans—it’s cozy and effortless.

Why You’ll Love This Recipe

• It comes together quickly—about 15 minutes of prep and then a bake.
• Pears offer a change from the usual apple crisp, bringing a juicy, elegant twist.
• The oat-and-nut topping adds texture and warmth, perfect for fall or any time you want something comforting.
• It’s forgiving—even beginner bakers can pull it off, and you can easily make substitutions or tweaks to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the filling:

• 6 cups peeled and sliced pears (about 6-7 medium pears)
• 1 teaspoon vanilla extract
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

For the topping:

• 1 stick (½ cup) salted butter, softened at room temperature
• ½ cup all-purpose flour
• ½ cup rolled oats
• ½ cup granulated sugar
• ½ cup brown sugar
• ⅓ cup finely-chopped pecans
• ¼ teaspoon salt

Optional for serving: vanilla ice cream and caramel sauce

Directions

1. Preheat your oven to 350 °F (about 175 °C). Grease an 8-inch square baking dish (or a 2-quart dish).
2. In a large bowl, toss the peeled and sliced pears with the vanilla extract, cinnamon, nutmeg and salt until evenly coated. If the fruit seems extra juicy, you may stir in a spoonful of flour or cornstarch to help thicken the filling.
3. Transfer the coated pears into the prepared baking dish in an even layer.
4. In a separate bowl, combine the softened butter, flour, rolled oats, granulated sugar, brown sugar, pecans and salt. Use your fingers or a fork to create a crumb-like topping with noticeable clumps (you want some texture, not a fine powder).
5. Sprinkle the topping evenly over the pears in the dish. If you like, add a little extra cinnamon on top.
6. Bake in the preheated oven for approximately 45 minutes, or until the topping is deeply golden and crisp and the fruit mixture is bubbling around the edges.
7. Remove from the oven and let it rest for 5–10 minutes before serving. Serve warm (or at room temperature) with vanilla ice cream and/or a drizzle of caramel sauce if desired.

Servings and timing

• Makes about 6 servings.
• Prep time: ~15 minutes.
• Bake time: ~45 minutes.
• Rest/cooling time: ~5-10 minutes.
• Total time: ~1 hour to 1 hour 15 minutes.

Variations

• Apple-pear combination: Use some apples along with the pears so that the total peeled fruit still measures ~6 cups. Choose firm apples (e.g., Granny Smith for tartness, Gala/Honey Crisp for sweetness).
• Nut substitution or nut-free: Swap pecans for walnuts or almonds, or omit the nuts entirely and add an extra ⅓ cup oats instead.
• Gluten-free version: Use gluten-free rolled oats and swap all-purpose flour in the topping for a gluten-free flour blend.
• Smaller portion for two: Cut all ingredient amounts in half and bake in a 1-quart dish; baking time remains about the same but watch for doneness.
• Spicy or zesty twist: Add about ¼ cup chopped crystallized ginger to the topping, or stir in a dash of ground ginger/cloves/cardamom to the filling.

Storage/Reheating

• Make-ahead: You can bake the pear crisp up to 2 days in advance. Cool completely, cover, and store in the refrigerator.
• Refrigeration: If serving later on the same day, you don’t need to refrigerate before serving—but if storing overnight, refrigerate the dessert. It will keep in the fridge for at least 2-3 days.
• Freezing: You may freeze the crisp either before or after baking. Once cool, wrap tightly with a double layer of foil and freeze for up to 3 months.
• Reheating:
  • If frozen, allow it to thaw in the refrigerator overnight, then reheat in a 300 °F oven until warmed through.
  • For individual servings, you can reheat in the microwave for ~30 seconds (or until warm).
  • To refresh the topping and preserve crunchiness, reheat uncovered in a 300 °F oven for about 10 minutes.

FAQs

What pears work best for this crisp?

Choose ripe but still slightly firm pears—not over-mushy. Bartlett pears are sweet and juicy and are recommended. Bosc pears hold their shape better when baked. A mix of both will give good texture and flavor.

Why did my pear crisp filling turn watery?

Very ripe pears release a lot of juice. To prevent watery filling, mix in a spoonful of flour or cornstarch with the fruit when tossing with spices. The thickener helps bind the juices.

Can I leave the pear skins on?

Yes—you can leave the skins on, which saves time and adds extra fiber. The texture will be a little chewier compared to peeled pears, but it works fine and many choose that route.

Can I substitute apples for pears?

Absolutely. You can use some apples instead of all pears (or a mix). Just make sure that the apples you choose are firm-fleshed so they don’t disintegrate during baking. Adjust so the total peeled fruit equals ~6 cups.

Can I make it nut-free or gluten-free?

Yes. For a nut-free version, omit the pecans and add about an extra ⅓ cup oats to the topping. For gluten-free, use gluten-free rolled oats and substitute a gluten-free flour blend for the all-purpose flour.

How do I keep the topping from becoming soggy?

Bake until the topping is deeply golden and the fruit is bubbling at the edges—that signals it’s done. After baking, avoid covering the dish while cooling (moisture can condense and soften the topping). Reheating uncovered also helps restore crunch.

Can I use a different size baking dish?

Yes. The recipe is designed for an 8-inch square dish (or a 2-quart dish). A 9-inch or 10-inch cast-iron skillet also works. If you use a significantly larger or smaller dish, adjust baking time accordingly or double/halve the ingredients.

How should I serve this crisp?

It’s wonderful warm or at room temperature. Serve with a scoop of vanilla ice cream and a drizzle of caramel sauce for extra indulgence. Whipped cream or crème fraîche are great alternatives for a tangy twist. Leftovers also make a nice breakfast topping over yogurt.

What’s the best way to reheat leftovers?

For best texture, reheat uncovered in a 300 °F oven for about 10 minutes. If microwaving individual servings, ~30 seconds or until warm works—but the topping may soften a bit. If frozen, thaw overnight in the fridge then reheat.

Conclusion

This pear crisp is a delightful, straightforward dessert that melds juicy, spiced fruit with a crunchy, buttery oat-nut topping. Whether you’re serving it for a cozy family dessert, an autumn gathering, or simply treating yourself, it’s dependable, customizable and satisfying. Enjoy warm, with a scoop of ice cream if you like, and savour the comforting aroma and texture that make it feel special without being complicated.

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