Can I use canned pears instead of fresh pears?

Fresh pears are best for this recipe because they hold their shape better during baking. Canned pears contain more moisture and are already softened, which can result in a filling that’s too mushy. If using canned pears, drain them very well before adding them to the filling.

How do I prevent pear crisp from becoming soggy?

Use fresh, ripe but still firm pears and measure the flour as directed, which helps thicken the juices released by the fruit. Also, bake the crisp uncovered until the filling bubbles and the topping is golden brown. Then allow it to cool for at least 10 minutes before serving.

Can I make pear crisp ahead of time and bake it later?

Yes, assemble the pear filling and crisp topping separately, then cover and refrigerate them until ready to bake. When ready to serve, add the pear filling to the prepared baking dish, sprinkle the topping evenly over it, and bake as directed. Keeping the components separate prevents the topping from absorbing moisture from the pears and getting too soggy.

Can I add nuts to the topping?

Chopped walnuts or pecans make an excellent addition to the topping, adding a satisfying crunch and nutty flavor.

Pear Crisp Recipe

Servings: 8 1x

Scale

Ingredients

For the Pear Filling:

5-6 medium Bartlett pairs, peeled and diced (5-6 cups)
2 tablespoons all-purpose flour
2 tablespoons lightly packed brown sugar
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of ground nutmeg

For the Crisp Topping:

¾ cup old-fashioned rolled oats
½ cup all-purpose flour
¼ cup lightly packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon fine salt
5 tablespoons salted or unsalted butter, softened

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F and mist a 9×9-inch baking dish with nonstick spray or grease with butter.
In a large bowl, place the diced pear, 2 tablespoons flour, 2 tablespoons brown sugar, the lemon juice, vanilla, cinnamon, ginger, and nutmeg. Toss to evenly coat the pears.
Spread the pear mixture in an even layer in the prepared baking dish; set aside.
In a medium bowl, whisk together the oats, ½ cup flour flour, ¼ cup brown sugar, cinnamon, and salt.
Add the softened butter to the flour mixture. Using a large spoon, fork, or your hands, work the butter into the oat mixture until the mixture is crumbly.
Sprinkle the crumble topping evenly over the pears.
Bake until bubbling and the pears are tender and the crisp topping is golden brown, 40-45 minutes.
Remove the crisp from the oven and let it cool for at least 10 minutes before serving.
If desired, serve with whipped topping or vanilla ice cream.
Store leftovers in an airtight container on the counter for up to 3 days or in the refrigerator for up to 1 week.

Notes

For gluten-free pear crisp, use a 1:1 all-purpose gluten-free flour in the filling and topping, and make sure to use certified gluten-free oats.

For a dairy-free option, substitute plant-based butter for regular butter when making the topping.

Nutrition Information

Serving Size: ⅛ of the recipe
Calories: 202
Fat: 7 g
(Sat Fat: 4 g)
Sodium: 75 mg
Carbohydrate: 32 g
(Fiber: 3 g
Sugar: 19 g)
Protein: 2 g
Cholesterol: 19 mg

Dietary

Dairy-Free Egg-Free Gluten-free Nut-free Vegetarian

Recipe By: Stacie Hassing