Pear Crisp with Oat Topping (Printable Version)
Tender pears layered with a golden oat crumble for a warm fruit dessert.
# What You Need:
→ Fruit Filling
01 - 6 ripe pears (approximately 2.2 lbs), peeled, cored, and sliced
02 - 2 tablespoons lemon juice
03 - 0.25 cup granulated sugar
04 - 1 tablespoon cornstarch
05 - 0.5 teaspoon ground cinnamon
06 - 0.25 teaspoon ground nutmeg
07 - Pinch of salt
→ Crisp Topping
08 - 0.75 cup old-fashioned rolled oats
09 - 0.5 cup all-purpose flour
10 - 0.5 cup packed light brown sugar
11 - 0.5 teaspoon ground cinnamon
12 - 0.25 teaspoon salt
13 - 0.5 cup unsalted butter, cold and cubed
14 - 0.5 cup chopped walnuts or pecans (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Lightly butter a 9-inch square baking dish.
02 - In a large bowl, toss sliced pears with lemon juice, sugar, cornstarch, cinnamon, nutmeg, and salt until evenly coated.
03 - Transfer the pear mixture evenly into the prepared baking dish.
04 - In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Incorporate cold butter by rubbing with fingers or using a pastry cutter until crumbly. Fold in nuts if desired.
05 - Evenly sprinkle the oat topping over the pears. Bake for 35 to 40 minutes until the topping is golden and fruit is bubbling.
06 - Allow to cool for 10 minutes before serving. Best enjoyed warm, optionally accompanied by vanilla ice cream or whipped cream.
# Expert Tips:
01 -
- It comes together in just 20 minutes of prep, leaving you with a showstopping dessert that tastes like you spent hours in the kitchen
- The combination of soft, juicy pears and buttery, crunchy oat topping creates a textural contrast that keeps you coming back for another spoonful
- Unlike fussy desserts, this one forgives small mistakes and only gets better as it cools slightly, making it perfect for stress-free entertaining
02 -
- The butter must be cold—this is non-negotiable. Soft butter will result in a dense, cake-like topping instead of that coveted crispy texture. If you forget and your butter softens, pop it back in the freezer for five minutes.
- Don't skip the cornstarch or try to substitute it with flour. I learned this the hard way when my first crisp was too soupy. Cornstarch thickens without creating a starchy taste, and the difference is remarkable.
03 -
- Room-temperature pears release their juices more quickly than cold ones, so pull them from the fruit bowl rather than the refrigerator if you have time. This means better filling and less baking time needed.
- If your pears seem especially juicy, increase the cornstarch by another 1/2 teaspoon to prevent the crisp from becoming soupy—a lesson I learned after one very wet experiment.