Crispy on the outside and moist on the inside! Make the best pear crisp with oats this fall using fresh spiced pears and a buttery, crunchy topping. Serve this comforting dessert warm with a scoop of vanilla ice cream or heavy cream.
It’s officially pear season and this easy pear crisp with oats is a delicious, warming crowd-pleaser. With a few simple steps you’ll have a comforting fruit dessert ready in no time. This recipe highlights the natural flavor of pears and turns them into a lightly spiced, caramelized filling topped with a crunchy oat crumble.
The contrast of tender fruit and a buttery, oat topping gives this dessert great texture and flavor. Serve it warm with vanilla ice cream, heavy cream, or a drizzle of caramel for an extra indulgent touch.
Table of Contents
- Why this recipe works
- Ingredient notes
- Recipe variations
- How to make pear crisp
- Expert tips
- Frequently Asked Questions
- Related recipes
- Get the Recipe: Best Pear Crisp with Oats
Why this recipe works
This pear crisp uses firmer baking pears — like Bosc or Anjou — so the filling holds its shape and doesn’t go mushy when baked. The oat-based topping is simple to prepare and browns to a sweet, crunchy finish that complements the spiced pears. All ingredients are common grocery items, making this an approachable seasonal dessert.
Ingredient notes
- Pears: Bosc, Anjou, or Bartlett pears are best for baking. Choose pears that are firm-ripe or just beginning to soften so the filling keeps structure after baking.
- Oats: Use old-fashioned rolled oats for texture. If you prefer a finer topping, pulse the oats briefly in a food processor. Quick oats are an acceptable substitute; avoid steel-cut oats.
- Unsalted butter: Keep the butter cold and cut into small cubes. Cold butter yields a crumbly, crisp topping rather than a greasy one.
- Pecans (optional): Pecans add crunch and flavor but can be omitted or replaced with chopped walnuts or almonds.
- Ground ginger: Use ground ginger; crystallized ginger is not suitable for this topping or filling texture.
Recipe variations
If fresh pears are unavailable, use canned pears for a quicker option; baking time will be shorter (about 25–30 minutes). You can also mix apples and pears—swap two of the pears for two peeled, sliced apples and add a cup of fresh cranberries for brightness.
To make this gluten-free, use certified gluten-free oats and a gluten-free flour blend. For a vegan version, substitute dairy-free butter and serve with dairy-free ice cream.
How to make pear crisp
- Prepare the topping: Whisk together all-purpose flour, old-fashioned rolled oats, packed brown sugar, granulated sugar, ground cinnamon, nutmeg, and salt. Stir in chopped pecans if using.
- Cut in butter: Add cold, cubed unsalted butter and work it into the dry ingredients with a pastry cutter or two forks until the mixture resembles coarse crumbs or wet sand. Set aside.
- Make the pear filling: Peel, core, and slice pears and place them in a bowl. Add granulated sugar, ground cinnamon, nutmeg, and ground ginger, tossing to coat the slices evenly. Transfer the pears to a greased baking dish.
- Assemble and bake: Sprinkle the oat crumble evenly over the pears. Bake in a preheated 375°F oven for 35–40 minutes, until the topping is golden and the filling is bubbling. Let rest 10 minutes before serving warm with vanilla ice cream or heavy cream.
Expert tips
Make ahead: Assemble the crisp and refrigerate up to 24 hours before baking. Allow the oven to fully preheat before placing the dish inside.
You can also bake the crisp, cool it completely, and refrigerate for up to 3 days. Reheat in a 350°F oven until warmed through.
Reheating: To reheat from chilled, bake uncovered at 350°F for about 20 minutes. For a single serving, microwave for about 1 minute until warm.
Baking dish: Use an 8×8-inch pan or a 2-quart baking dish for the right depth and texture.
Frequently Asked Questions
Yes. Cool completely, then double-wrap the pan with aluminum foil to prevent freezer burn and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Yes. Peel, core, and slice the pears. Keeping the skin on can result in bits of peel falling away and an uneven texture.
Pears should be at the start of ripening: firm but yielding slightly near the stem when gently pressed.
Yes. Substitute two pears with two apples (peeled and sliced) or combine apples and pears for a mixed-fruit crisp.
Related recipes
Try these crisp and pear recipes if you enjoyed this dessert.
Ginger Pear Muffins with Honey Glaze
Apple Pear Crisp (Ina Garten copycat)
Easy Apple Crisp with Oats
Peach Crisp
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Get the Recipe: Best Pear Crisp with Oats
Ingredients
Oat Topping
- ½ cup (62 g) all-purpose flour
- ½ cup (40 g) old fashioned rolled oats
- ¼ cup (50 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup (35 g) chopped pecans, optional
- 6 tablespoons (90 g) cold, unsalted butter
Pear Filling
- 5–6 medium Bosc pears, peeled and sliced
- 2 tablespoons (30 g) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Vanilla ice cream for serving
Instructions
- Preheat oven to 375°F. Grease an 8×8-inch baking pan or a 2-quart baking dish and set aside.
- For the crisp topping, whisk together the flour, oats, brown sugar, granulated sugar, cinnamon, nutmeg, salt, and chopped pecans. Add cold butter and cut or rub it into the dry ingredients until the mixture resembles coarse crumbs or wet sand. Set aside.
- In a large bowl, combine the sliced pears with the sugar, cinnamon, nutmeg, and ginger. Toss to coat and transfer the pears to the prepared baking dish. Sprinkle the oat topping evenly over the pears.
- Bake for 35 to 40 minutes, until the topping is golden brown and the filling is bubbling. Allow to cool for about 10 minutes, then serve warm with vanilla ice cream.
Notes
Pecans: Can be substituted with walnuts or almonds, or omitted.
Storage: Store covered in the refrigerator for up to 3 days.
Freezing: After cooling, double-wrap with foil and freeze up to 3 months. Thaw overnight in the refrigerator.
Reheating: Reheat in a 350°F oven for about 20 minutes.
Calories: 365kcal
Carbohydrates: 58 g
Protein: 3 g
Fat: 15 g