This pear crisp is the perfect fall dessert – incredibly quick and easy, not too sweet, and full of juicy, ripe pears.
When it comes to fall baking, I typically see the Big Three over and over again – pumpkin, apples and maple flavoring. I’m just as guilty, as those are probably my favorite fall ingredients, but that means we’re omitting a huge fall food – pears! I absolutely love pears, but they’re just not the first thing that pops into my head when I start brainstorming baking projects.
I’m breaking my pear silence with this incredible pear crisp, which is so easy to throw together and such a wonderfully simple dessert that it’s a must for your fall baking to-do list!
This dessert really could not be any simpler, which means that all of that ripe, juicy pear flavor comes shining through. The pears are tossed with a small amount of sugar, cornstarch and lemon juice, then topped with an oat-studded crisp topping.
The resulting pear crisp is unassumingly fantastic. When I made it, I didn’t think it would be “special” enough, but was pleasantly surprised when my husband and in-laws sung its praises over and over again. They loved that it wasn’t too terribly sweet and had a wonderful, fresh flavor.
If you’ve been neglecting pears during your fall baking, be sure to add this pear crisp to your recipe rotation this year. It’s easy and produces a spectacular dessert to cap off any meal. Top it with ice cream or whipped cream and savor every bite.
For the Topping:
- ¾ cup (60.75 g) old-fashioned rolled oats
- ½ cup (62.5 g) all-purpose flour
- ¼ cup (55 g) light brown sugar
- ¼ teaspoon (0.25 teaspoon) ground cinnamon
- ⅛ teaspoon (0.13 teaspoon) ground nutmeg
- ⅛ teaspoon (0.13 teaspoon) salt
- 5 tablespoons unsalted butter, melted and cooled
For the Filling:
- 2 tablespoons granulated sugar
- 2 teaspoons lemon juice
- 1 teaspoon cornstarch
- Pinch of salt
- 3 pounds (1.36 kg) ripe pears, Bartlett or Bosc, peeled, halved, cored, each half quartered lengthwise, and each quarter cut in half crosswise
- Adjust an oven rack to the lower-middle position and preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.
- Make the Topping: In a medium bowl, stir together the oats, flour, sugar, cinnamon, nutmeg and salt. Drizzle the melted butter over the mixture and stir until the mixture resembles wet sand. Set aside.
- Make the Filling: In a large bowl, whisk together the sugar, lemon juice, cornstarch and salt. Add the pears and gently stir with a rubber spatula until evenly coated. Transfer the pear mixture to an 8-inch square baking dish.
- Sprinkle the topping evenly over the filling. Transfer the dish to the prepared foil-lined baking sheet. Bake until the fruit is bubbling around the edges and the topping is a deep golden brown, about 30 minutes, rotating the sheet halfway through baking. Transfer the baking dish to a wire rack and let cool until warm, about 15 minutes.