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Pear crisp served in a cream bowl with golden oat crumbs and juicy pear pieces
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Pear Crisp Recipe

Ripe pears baked beneath a buttery oat and brown-sugar topping, with cinnamon and a little ginger.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting time 15 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Calories: 354.2
Ingredients Equipment Method Video Notes

Ingredients
  

  • 900 g ripe Bosc or Anjou pears weight after coring; skins on; about 5–6 medium pears, cut in 1/2-inch pieces
  • 1 tablespoon lemon juice 15 g
  • 2 tablespoons granulated sugar 25 g
  • 2 tablespoons all-purpose flour 16 g, for the filling
  • 1 teaspoon ground cinnamon 2.6 g
  • 1/2 teaspoon ground ginger 1 g
  • 1 cup old-fashioned rolled oats 80 g
  • 1/2 cup all-purpose flour 60 g, for the topping
  • 1/3 cup packed light brown sugar 73 g
  • 1/4 teaspoon fine salt 1.5 g
  • 6 tablespoons unsalted butter 85 g, cold and cubed, for the topping
  • 1 teaspoon unsalted butter 5 g, for the baking dish

Equipment

  • 1 9-inch square baking dish at least 2 inches deep
  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Pastry cutter or fork optional for rubbing butter
  • 1 Wire rack

Method
 

  1. Heat the oven to 375°F. Butter a 9-inch square baking dish with the teaspoon of butter. Rinse the pears, remove stems and cores, and cut into roughly 1/2-inch pieces, leaving the skins on. Weigh 900 g of prepared fruit.
  2. Toss the pears with lemon juice, granulated sugar, the 2 tablespoons flour, cinnamon, and ginger. Spread evenly in the prepared dish.
  3. Combine oats, the remaining 1/2 cup flour, brown sugar, and salt in a bowl. Rub in the 85 g cold butter with fingertips or a pastry cutter until the mixture forms small, uneven clumps. Scatter over the pears without packing it down. Do not taste the raw flour mixture.
  4. Bake for 40–50 minutes, until the topping is golden, juices bubble through several places including near the center, and a small knife slides easily into a central pear piece. Cover loosely with foil if the topping browns before the fruit is tender; continue baking as needed.
  5. Rest on a rack for 15 minutes before dividing into 6 servings. Refrigerate cooled leftovers, covered, for up to 4 days. Keep optional accompaniments separate.

Video

Notes

Contains wheat and milk. Nutrition is estimated per one-sixth of the dish, without optional nuts, yogurt, or ice cream. Use old-fashioned rolled oats, not steel-cut oats. The pear weight is after coring with skins retained.
Video credit: Dished, Harvest Pear Crisp Recipe, shows the same pear-and-oat topping assembly. Its version uses cornstarch and optional almonds; this one uses flour, ginger, and a nut-free topping with different butter proportions. Follow this recipe’s 40–50 minute baking range and tender-fruit checks rather than the shorter time in the video description.