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.
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.
Note: The original recipe called for chopped nuts in the crisp topping, but I substituted oats. Feel free to use nuts, if you'd like instead of oats - pecans or walnuts would be great choices!Nutritional values are based on one serving