Pear Crisp

5 from 1 vote

This easy pear crisp comes together quickly and satisfies any sweet tooth with its fall flavor.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, breakfast and brunch, Dessert

Cuisine: American

Keyword: pear crisp, pear crisp recipe

Servings:

4 cups peeled & sliced firm pears roughly 5-6 medium pears, such as Bosc, or a mix of Bosc and Bartlett
⅓ cup granulated sugar
2 tbsp corn starch
1 tsp cinnamon
½ tsp ground nutmeg
1 cup all-purpose flour for the topping
1 cup old-fashioned rolled oats
¼ tsp baking powder
¾ cup firmly-packed light brown sugar
10 tbsp unsalted butter cold and cubed
3/4 cup raw walnuts roughly chopped
½ tsp sea salt
Flaky sea salt + vanilla ice cream optional, for serving

Preheat your oven to 350 °F (about 175 °C).
Place the peeled, diced pears in a 12×8-inch baking dish.
4 cups peeled & sliced firm pears
In a small bowl, toss together the ⅓ cup granulated sugar, cornstarch, 1 tsp cinnamon and ½ tsp nutmeg. Sprinkle that mixture over the pears and stir gently until coated evenly.
⅓ cup granulated sugar, 2 tbsp corn starch, 1 tsp cinnamon, ½ tsp ground nutmeg
In a medium mixing bowl, combine the 1 cup flour, 1 cup oats, ¾ cup brown sugar, ¼ tsp baking powder and ½ tsp sea salt. Add the cold cubed butter and use a fork or pastry cutter to work it in until the mixture forms pea-sized crumbs and looks pebbly. Add the walnuts and mix again.
1 cup all-purpose flour, 1 cup old-fashioned rolled oats, ¼ tsp baking powder, ¾ cup firmly-packed light brown sugar, ½ tsp sea salt, 10 tbsp unsalted butter, 3/4 cup raw walnuts
Evenly sprinkle the streusel topping over the pear mixture, leaving it loose and airy (don’t press it down).
Bake in the preheated oven for 30-35 minutes, or until the topping is golden-brown and the pear filling is bubbling.
Remove from the oven and let it settle for a few minutes.
Serve warm with a scoop of vanilla ice cream, a drizzle of caramel (if you like), and a pinch of flaky sea salt for that perfect sweet-and-salty finish.
Flaky sea salt + vanilla ice cream

If you want extra depth of flavor, try using 1/2 sweet pears (like Bosc) + 1/2 more tart style (like Bartlett) to give contrast.
To keep your topping crisp: make sure the butter is cold, sprinkle the topping loosely (not packed tight), and bake without covering.
Leftovers? Cover and refrigerate for up to 5 days, or freeze for up to 3 months. Reheat at 350 °F for ~15-20 minutes (if thawed) to bring back that crisp texture.