Pear Crisp with Spiced Pears & Crunchy Oat Topping

The gentle hiss as fruit juices bubble and the warm aroma of cinnamon and nutmeg drifting through the kitchen—that’s the essence of Pear Crisp. In my fourth test batch, I discovered that tossing diced pears with lemon juice right before baking keeps them bright and prevents soggy edges. Engage all your senses as golden oats meet tender, juicy pear pieces in this cozy dessert.

Why You’ll Love Pear Crisp

• The contrast of juicy fruit and crunchy topping creates an irresistible texture play.
• Fragrant steam fills your home, evoking a comforting autumnal vibe.
• Uses simple pantry staples so you can pull it together on busy days.
• Honors a classic American tradition with humble ingredients.

A Little Background

It was a drizzly afternoon when I first tested this Pear Crisp—between sips of spiced tea, I realized that cutting the pears into uniform half-inch cubes shaved off almost five minutes of bake time while keeping them tender. That small tweak has made all the difference in every batch since.

Key Ingredients for Pear Crisp

• Bosc pears: 6 peeled, cored and diced; their firm flesh holds up beautifully (Anjou works too).
• Lemon juice: 2 tablespoons to keep fruit bright and prevent browning.
• Old-fashioned rolled oats: 1 cup for a chewy, rustic topping (quick oats in a pinch).
• Light brown sugar: ½ cup packed, adds a warm molasses note; coconut sugar is a swap.
• Unsalted butter: ½ cup melted, binds the crisp with rich, nutty flavor (ghee also works).
• Spices & salt: Cinnamon, nutmeg and salt balance sweetness and enhance depth.

How to Make Pear Crisp

1. Preheat the oven to 350°F. Grease an 8×8-inch baking dish.
2. In a large bowl, toss pears with lemon juice. Add granulated sugar, cinnamon, nutmeg and salt. Stir to coat evenly. Transfer to prepared baking dish.
3. In another bowl, stir together oats, flour, brown sugar, cinnamon, nutmeg and salt. Add melted butter; stir until combined.
4. Evenly sprinkle topping over pears.
5. Bake until fruit is tender and topping is golden brown, about 35 to 40 minutes.
6. Let cool slightly before serving.

Pro Tips & Troubleshooting

• During my final bake, I covered the dish loosely with foil when the oats browned too quickly, ensuring the fruit below steamed fully without burning.
• If the pears release excess juice, drain a bit before adding the topping to prevent a soggy bottom.
• Stir in a handful of chopped pecans or walnuts into the topping for added crunch and flavor.
• To halve the recipe, use a 6×6-inch dish and bake for about 30 minutes; double in a 9×13-inch pan, extending bake time by 10–15 minutes.

Storage & Make-Ahead Guide

Let the Pear Crisp cool at room temperature for no more than 2 hours before covering. Store in the fridge for up to 3 days—reheat at 325°F until warmed through. For longer storage, freeze in an airtight container for up to 1 month; thaw overnight in the refrigerator. Always use clean utensils to serve to maintain freshness and food safety.

Serving Suggestions

Layer warm slices into bowls with vanilla ice cream or Greek yogurt. Drizzle with salted caramel or honey, and finish with a sprinkle of toasted pecans or a few fresh thyme leaves for an herbaceous note.

Frequently Asked Questions

• How long does pear crisp last in the fridge? Properly covered, it stays fresh for up to 3 days; reheat gently to revive the crisp topping.
• Can I use other types of pears? Yes—Anjou or Bartlett pears work well; just adjust bake time if they’re softer.
• How do I prevent a soggy bottom? Drain excess fruit juice before topping, and ensure your dish is well greased.
• Is it okay to substitute butter? Ghee or coconut oil can replace butter, though flavor and texture will vary slightly.
• Can I prepare this ahead of time? Assemble in the dish, cover, and refrigerate overnight; bake directly from the fridge, adding a few extra minutes.
• What’s the best way to reheat leftovers? Warm in a 325°F oven for 10–15 minutes, uncovered, to restore crispness.

Final Thoughts

There’s something quietly rewarding about a pan of Pear Crisp cooling on the counter, still whispering soft crackles as it settles. I love scooping it straight into warm bowls with melting vanilla ice cream. Give this recipe a try, and share your own tweaks below—happy baking!

More Recipes You’ll Love

• Apple Crisp – similarly combines spiced fruit with a crunchy oat topping
• Peach Cobbler – offers a juicy stone fruit twist under a golden crust
• Blueberry Cobbler – showcases summer berries with a tender biscuit-style top