This easy pear crisp/crumble combines a sweet pear filling with a warmly spiced, 'buttery' oat streusel topping for a fantastic fall dessert perfect for a low-effort mid-week treat and the holidays! Gluten-free and sugar-free options are included.
As summer turns to fall, I’m preparing the last of this year’s apricot and plum crisps (and carefully tucking them away in the freezer to enjoy for months to come). Now, it’s time for fall fruits to shine in dishes like stuffed baked apples, apple crescent rolls, and this super easy and delicious pear crisp with oats (aka pear crumble).
With ingredients like pears, brown sugar (unrefined sugars optional!), and several warming spices like cinnamon and allspice, this Fall/Thanksgiving pear crisp recipe is a delicious fall treat. Plus, it gives crisp, juicy, and inexpensive pears the time to shine for a moment (goodbye apples!).
However, as well as it is great tasting and great at making the house smell wonderful, this dessert is even more brilliant thanks to the fact thatit’s foolproof and takes just a few minutes to prep before chucking it in the oven to bake to perfection!
Even better, there are several ways to adapt the recipe to your dietary and flavor preferences. That includes making a gluten-free pear crisp, using a sugar alternative, adding extra spices, making an apple and pear crisp, adding other fresh and dried fruits, and more. No matter what, you’ll be blown away by the simplicity and flavor!
It’s cozy, comforting, super simple to prepare, and yet somehow more of a sophisticated dessert than regular apple crisp…. What’s not to love?! Want to show more love for pears? You might enjoy this apple pear pie, stuffed baked pears, or almond pear thumbprint cookies!
Rely on simple and inexpensive pantry staples to prepare this delicious pear crisp with oats. Most of them are probably already in your pantry!
Like most crumbles and crisps, this easy pear crisp recipe is simple enough for even your kids to get involved. Just chop the fruit, mix the crumble topping, assemble, and bake!
We like to slice the pears by cutting each one in half lengthwise and using a small spoon to scoop out the seeds/core. Then, placing the cut-side-down on a chopping board, use a sharp knife to thinly slice the pear. A mandoline also works.
Depending on how thickly you sliced the pears, you may need to add up to 10 minutes extra. You can also optionally use a broiler at the end to further caramelize the sugars in the crumble topping.
If you don’t like the texture (which can be a little tough) of the peels in the crumble, then peel them, though it isn’t 100% necessary.
When making this easy pear crisp recipe, you need to use pears that are just reaching ripeness. This means they should have just a tiny amount of give when squeezed near the stem but not be overly soft. Using ripe pears will lead to a mushy filling.
Yes, but only if you don’t mind a mushy filling. You may also need some cornstarch (or tapioca flour) to help thicken the pear juices into a jammy consistency.
Tent some foil over it and continue baking to avoid excess browning/burn.
Absolutely. It won’t be as crisp and toasty, but it still tastes amazing with a regular 'buttery' crumble topping.
Nothing. They’re the same thing! At one point, they were differentiated between a crisp containing oats and a crumble not, but the terms are now used interchangeably!
While it’s possible to enjoy this dish at room temperature or warm, we prefer the latter, preferably with one of the following:
This fall dessert makes a great addition to potlucks and Holiday parties and can even be served in work/school lunchboxes!
You can prep this fruit crisp ahead by preparing the pear filling and crumble topping and storing them separately in the fridge. Remove both from the fridge 20 minutes before baking, assemble, and bake as written.
Once baked, leftovers will store, covered, at room temperature for 1-2 days or in the fridge for 4-5 days.
It is also freezer friendly for up to 3 months (either baked or fully assembled but unbaked). Simply thaw it in the fridge overnight before reheating it.
Photos by Alfonso Revilla
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