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Square front shot of caramel sauce being poured over a bowl of warm pear crisp with a scoop of vanilla ice cream.
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4.97 from 31 votes

Quick and Easy Pear Crisp

A cozy and simple fall dessert!
Course Dessert
Cuisine American
Keyword apple and pear crisp, apple pear crisp, easy pear crisp, old fashioned pear crisp, pear crisp, pear crisp recipe, pear crumble
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 456kcal
Author Blair Lonergan

Ingredients

FOR THE FILLING

  • 6 cups peeled and sliced pears (about 6-7 medium pears) (or use a combination of apples and pears)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon of nutmeg
  • ¼ teaspoon salt

FOR THE TOPPING

  • 1 stick (½ cup) salted butter, softened at room temperature
  • ½ cup all-purpose flour
  • ½ cup rolled oats
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ⅓ cup finely-chopped pecans
  • ¼ teaspoon salt
  • Optional, for serving: vanilla ice cream and caramel sauce

Instructions

  • Preheat oven to 350°F. Grease an 8-inch square baking dish. Place peeled, sliced pears in a large bowl. Add vanilla, cinnamon, nutmeg, and ¼ teaspoon salt; toss to coat. Transfer pears to the prepared baking dish.
    Mixing together the filling for an easy pear crisp recipe.
  • In a separate bowl, use a fork (or your fingers) to mix together butter, flour, oats, granulated sugar, brown sugar, pecans, and salt until completely combined. The mixture will be lumpy and clumpy and should look like a streusel crumb topping.
    Process shot showing how to make the streusel topping for pear crumble.
  • Spread topping evenly over the pears. Sprinkle with more cinnamon, if desired. Bake for 45 minutes, or until the top becomes golden brown and crispy and the pears are soft. Remove from the oven and let cool for 5-10 minutes.
    Hands holding a baked pan of pear crisp.
  • Serve warm or at room temperature. Top with vanilla ice cream and caramel sauce!
    Square front shot of caramel sauce being poured over a bowl of warm pear crisp with a scoop of vanilla ice cream.

Video

Notes

  • I tested the recipe with Bosc pears, but they lacked flavor. Instead, I prefer sweet, juicy, ripe Bartlett pears for this dish.
  • Don’t slice the apples or pears too thin. They will break down as they bake, so you don’t want them to completely disintegrate in the oven. Some visible slices in your filling are ideal.
  • Have too many pears? You can freeze pears for later use. Sliced fresh pears will keep in an airtight container in the freezer for up to 6 months.

Nutrition

Serving: 1/6 of the recipe | Calories: 456kcal | Carbohydrates: 75.5g | Protein: 3g | Fat: 20.8g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 213mg | Fiber: 6g | Sugar: 51g