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When pears are at their juiciest and you crave a cozy dessert with minimum fuss, this pear crisp delivers every time. Sweet pears bubble with warming spices below a golden oat and walnut topping. It is a wonderful celebration of simple baking and the warmth it brings to any kitchen.
I made this to use pears from our backyard tree and soon everyone asked for it over apple crisp. There is something extra special about pears bubbling under a sweet nutty crumble.
Ingredients
- Ripe pears: bring juiciness and subtle floral flavor. Choose fruit that gives slightly to the touch and smells fragrant
- Ground cinnamon: creates deep warmth. Use fresh for best aroma
- Vanilla extract: rounds out the flavors and enhances sweetness
- Ground nutmeg: adds a hint of cozy spice. Freshly grated makes it even more aromatic
- Light brown sugar or coconut sugar: keeps things naturally sweet with caramel notes. Choose soft and moist sugar for the topping
- Cornstarch or arrowroot powder: thickens the juices into a luscious sauce
- All purpose flour or gluten free flour: adds structure to the topping. Look for finely milled flours that do not taste gritty
- Rolled oats: make the topping hearty and crisp. Old fashioned oats give the best texture
- Chopped walnuts: bring buttery crunch and a little earthiness. Toast if you have time for even more flavor
- Butter: binds the topping and makes it golden. Use real butter for best results
- Salt: balances sweetness and enhances the flavors
Step-by-Step Instructions
- Prep the Dish
- Grease your baking dish with a thin coating of butter. This prevents sticking and makes serving a breeze. Preheat the oven for even baking
- Make the Pear Filling
- Cut pears into cubes about one inch for ideal bite size and texture. Toss them with sugar, spices, vanilla, cornstarch and water in a large bowl. Stir gently until well coated so every piece bakes up juicy and flavorful
- Prepare the Topping
- In another bowl combine flour, oats, cinnamon, brown sugar, walnuts and a pinch of salt. Mix with your hands or a fork so everything is evenly distributed. Pour in the melted butter and stir until the mixture becomes thick and crumbly and all the dry bits are moistened
- Assemble the Crisp
- Scatter the oat walnut topping evenly across the pears. Do not pack it down so you get lovely crisp peaks as it bakes
- Bake and Cool
- Place the dish on the middle oven rack and bake for forty five minutes to an hour. Look for bubbling filling and golden brown crunchy topping. Let it cool at least ten minutes so the juices thicken and it is easier to serve
- Enjoy
- Scoop out while warm. Serve plain or with a scoop of ice cream or whipped cream for a classic finishing touch
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Pear crisp always reminds me of fall days spent in the kitchen with my mom. I love using pears because they turn meltingly soft but never too mushy under the crumble.
Storage Tips
Store leftovers in the refrigerator covered tightly for up to four days. For crisp topping after storing reheat in the oven uncovered at three hundred fifty degrees for ten to fifteen minutes instead of microwaving. You can also freeze portions tightly wrapped for up to one month then thaw in the fridge and reheat as above.
Ingredient Substitutions
Swap apples or stone fruit for pears if that is what you have. Pecans or almonds work in place of walnuts. Coconut oil or vegan butter can be used for a dairy free dessert. For no refined sugar try all coconut sugar or maple sugar. Arrowroot powder substitutes perfectly for cornstarch.
Serving Suggestions
Spoon the crisp into bowls topped with vanilla ice cream while still warm. Whipped cream or a dollop of Greek yogurt adds a tangy contrast. Sometimes I serve it plain for breakfast with a handful of toasted nuts on top. It is also a beautiful dessert for holiday dinners because it feels fancy but is so simple.
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A Nod to Its Roots
Fruit crisps became popular in America as home cooks found creative and comforting ways to use seasonal fruit with basic pantry staples. While apple crisp steals the spotlight pear crisp offers a gentler sweetness. For me this recipe feels like a rediscovery every time pears come into season.
Recipe FAQs
- → What pears work best for this dessert?
Use ripe but firm pears like Bosc or Anjou for the right balance of texture and sweetness in the baked filling.
- → Can I make this gluten-free?
Yes, simply substitute the flour with a gluten-free all-purpose blend and use certified gluten-free oats if needed.
- → What's the best way to serve it?
It’s delicious warm from the oven, and even better with a scoop of ice cream or some fresh whipped cream.
- → Can I prepare it in advance?
You can assemble everything ahead, refrigerate, and bake just before serving for a fresh, crispy topping.
- → Are there nut-free options?
Omit the walnuts or substitute them with sunflower seeds for a nut-free version that keeps a lovely crunch.
- → How should leftovers be stored?
Cover and refrigerate; reheat gently in the oven to restore the crisp texture before serving again.