This easy pear crisp is topped with a crunchy oatmeal topping. It’s spiced with cinnamon and ginger, making it a delicious and comforting fall dessert. Two plates of pear crisp with ice cream.

Pears – The Underrated Fruit

Pears, similar to apples, are delicious and nutritious but don’t seem to get the same kind of recognition. There are 3000 varieties grown worldwide and each type varies in shape, size, taste, and texture. They are rich in antioxidants, high in dietary fiber, and fat-free. Most pears are super juicy, sweet like honey, and have a buttery-soft texture when fully ripe. They are just as versatile as apples for cooking and baking with and just as delicious to eat fresh. You can use them in any recipe that calls for apples to change things up.

A whole plate of easy pear crisp on a pink napkin with two pears around it.

Why this recipe is so great:

  • Quick and easy to prepare – All you have to do is peel and slice your pears, toss them with some sugar and cinnamon, and then top them with the hand-made crumble and bake.
  • It’s all about the pears – There’s nothing in this recipe to take away from the wonderful taste of tender baked pears, just flavors, and spices to complement and highlight the star of the show.
  • Can be made in advance  – This recipe can be prepared a day in advance and baked fresh before serving or fully baked the day before and reheated before serving.

How to make pear crisp:

(the ingredient amounts are listed in the printable recipe card further below)

Pear slices tossed with sugar and cinnamon in a glass pie plate.

  • In a 9″ glass or ceramic baking dish, toss the sliced pears with sugar and cinnamon.
  • In a medium bowl, mix together the rolled oats, flour, brown sugar, and ground ginger. Stir in some melted butter until the mixture is all moistened.
  • Sprinkle the mixture on top of the pears and bake at 375F for 30 minutes.

Uncooked pear crumble in a glass pie dish.

Best kind of pears for baking:

Select pears that you like to eat fresh and that hold their shape. Bartlett, Bosc, and Anjou pears are common favorites and are readily available all year. Concorde, French Butter, and Forelle pears are also great for baking. Make sure to pick ones that are ripe yet still firm for easy peeling and slicing.

A serving of pear crisp with ice cream.

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Pear Crisp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 6-8
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This easy pear crisp is topped with a crunchy oatmeal topping. It’s spiced with cinnamon and ginger, making it a delicious and comforting fall dessert.

Ingredients

Filling

  • 5 cups (about 5-6) fresh pears (peeled, cored, and sliced 1/4″ thick) 
  • 2–4 tbsp granulated sugar (depending on how sweet your pears are)
  • 1 tsp ground cinnamon

Topping

  • ¾ cups (70g) rolled oats
  • ¾ cups (94 g) all-purpose flour
  • ½ cup (75g) brown sugar, lightly packed
  • 1 tsp ground ginger
  • â…“ cup (76g) unsalted butter, melted

Instructions

  • Preheat oven to 375F.
  • In a 9″ glass or ceramic baking dish, toss pears with sugar and ground cinnamon.
  • In a medium bowl, mix together the rolled oats, flour, brown sugar, and ground ginger. Stir in the melted butter until the mixture is all moistened.
  • Sprinkle the mixture evenly on top of the pears.
  • Bake for 30-35 minutes until the pears are tender and bubbling.

Notes

Leftovers can be covered with foil or plastic wrap and stored in the fridge for up to 3-4 days.

Make-ahead instructions: You can prepare the filling and topping separately, up to a day in advance, store it in the fridge, then assemble and bake before you want to serve it. You can bake it in the morning and serve it in the evening. You can also bake it and store it in the fridge up to a day in advance and just warm it up before serving.

Freezing instructions: Let the crisp cool completely, then cover it with a double layer of foil. Store it in the freezer for up to 3 months. Thaw overnight in the fridge, then warm in a 350F oven for 20-25 minutes or until heated through.