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Easy Pear Crisp Recipe
Ash Tyrrell

Easy Pear Crisp Recipe

I made this pear crisp on a rainy Sunday afternoon when I had a bowl of pears sitting on my counter with nowhere to go, and it turned out to be one of the easiest desserts I've ever pulled together. My kitchen smelled like cinnamon and warm butter within minutes, and I didn't even need a mixer or fancy equipment
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 6 cups peeled and sliced pears about 6-7 medium – ripe but firm pears hold their shape best while baking
  • 1 teaspoon vanilla extract – rounds out the sweetness and adds a warm background flavor
  • 1 ½ teaspoons cinnamon – the backbone spice that makes this dessert taste like fall
  • ¼ teaspoon nutmeg – just a pinch deepens the flavor without overpowering the pears
  • ½ teaspoon salt divided – balances the sweetness in both the filling and topping
  • ½ cup salted butter softened – makes the topping rich and helps it turn golden and crisp
  • ½ cup all-purpose flour – gives the topping enough structure to clump instead of turning powdery
  • ½ cup rolled oats – old-fashioned oats give the best chewy texture so skip the instant kind
  • ½ cup granulated sugar – adds sweetness and helps the topping caramelize
  • ½ cup brown sugar – brings moisture and a deeper molasses-like flavor to the crumble
  • ⅓ cup finely chopped pecans – toasts up nicely and adds crunch to every bite
  • Vanilla ice cream and caramel sauce optional – my favorite way to finish it off at serving time

Method
 

  1. I start by peeling and slicing my pears into pieces that aren't too thin, since they soften a lot in the oven. I toss them in a bowl with vanilla, cinnamon, nutmeg, and a pinch of salt until every slice is coated. If my pears feel especially juicy, I stir in a spoonful of flour to help thicken things up.
  2. Once the pears are coated, I spread them evenly into a greased 8-inch square baking dish. A cast iron skillet works well too if that's what I have on hand. I try to keep the layer fairly even so everything bakes at the same pace.
  3. In a separate bowl, I combine softened butter, flour, oats, both sugars, pecans, and a little salt using a fork or my fingers. I'm aiming for clumps rather than fine crumbs, since those little clusters bake up golden and crunchy. Then I scatter the mixture evenly over the pears.
  4. I bake the crisp at 350°F for about 45 minutes, until the topping turns deep golden brown and the fruit is bubbling around the edges. Once it's done, I let it rest for five to ten minutes before serving so the filling has time to set slightly.

Notes

  • I always reach for Bartlett pears because they're sweeter and juicier than Bosc or Anjou, which taste a bit flat to me in this dish.
  • I like to add a spoonful of cornstarch instead of flour when my pears are extra ripe, since it thickens the juices without changing the flavor.
  • I sometimes swap the pecans for walnuts or almonds depending on what I have in my pantry, and it works just as well.
  • I've found that letting the crisp cool for a few minutes before serving really helps the topping stay crisp instead of getting soggy.
  • I like to double the topping when I'm serving a crowd, because in my house the crumble always disappears first.