This easy pear crisp is one of my favorite pear desserts ~ juicy pears under a buttery crisp topping, baked until browned and bubbling.
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This pear crisp wasn’t on my baking schedule, but I spotted some beautiful Bartlett pears that were ripe but still firm ~ exactly what you want for baking. Pears can go from perfect to overripe fast, so once they’re ready, I don’t wait around.
I headed straight from the produce aisle to the freezer section to grab some vanilla ice cream…I know I’ll have everything else I need already in the kitchen to make a simple but totally luxe crisp.
How many pears will you need?
Not sure how many pears you’ll need? Arrange them whole in a single layer in your baking dish. It’s a surprisingly good estimate ~ this crisp took 6 pears.
Is it ripe? Check the neck!
Gently press the area around the stem ~ a ripe pear should give slightly and smell fragrant. Bartlett pears also turn from green to yellow as they ripen. Pears can go from perfectly ripe to overripe fast, so once they’re ready, use them!
The important thing is not to start with rock-hard, underripe pears. Bartletts will give you a softer, juicier filling, while firmer varieties like Bosc will hold their shape better.
My pears were ripe but still firm, so they held their shape while releasing plenty of juice. If yours are softer and riper, they’ll break down more as they bake ~ either way is delicious.
I don’t peel my pears for pear crisp
I don’t peel the pears for this crisp ~ the skins add color, fiber, and a little texture, and it makes prep that much easier. At this point all the pears need is a squeeze of lemon, a little sugar, and some vanilla bean paste (vanilla extract if you haven’t been initiated into the wonders of vanilla bean paste yet.)
This is a forgiving recipe
Just fill your chosen baking dish with the chopped fruit, you don’t even really need to measure, if it fills the dish, you’re good.
I like to mix the crumble with my hands, and then scatter it thickly over the fruit.
Don’t be afraid to mound everything pretty high, shrinkage is real and it will happen in the oven!
Always ~ always! ~ put your pan on a baking sheet so that any erupting juices won’t make a huge mess in your oven and set off your smoke alarm.
Whether you decide to go with a scoop of vanilla ice cream or not is up to you ~ for me it’s a matter of timing…if I’m having this after dinner, the ice cream is mandatory. If I’m having this for breakfast, coffee’s my jam.
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Easy Pear Crisp (gluten-free and regular recipes)
Ingredients
- 2 pounds pears, (ripe but firm) any variety, I used Bartlett
- 2 Tbsp fresh lemon juice, (1/2 large lemon)
- 1/4 cup sugar
- 1 Tbsp vanilla bean paste, or vanilla extract
topping
- 1 cup flour, any variety (use almond or oat flour, or a good gf baking mix for gluten free)
- 1/4 cup rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup white sugar
- 1 cup finely chopped walnuts
- 1/2 tsp ground cardamom
- 1/2 cup (8 Tbsp) unsalted butter, melted
Instructions
- Preheat the oven to 350°F
- Wash the pears, there is no need to peel them. Trim off the top and bottom, and slice in half, lengthwise. Scoop out the core, and chop into small chunks. Put in a bowl and toss with the lemon juice, sugar, and vanilla.
- Add the dry topping ingredients to a bowl and toss with the melted butter until well combined. I used my (clean) hands to do this.
- Put the fruit in the bottom of an 8×10 oval baking dish and spread out evenly. Top with the crumble mixture. It is ok to mound the fruit and topping a bit because there will be shrinkage in the oven.
- Put the baking dish on a baking sheet to catch any juicy drips. Bake for about 40 minutes, or until browned on top and bubbling throughout. Cover loosely with foil if the topping seems to be browning too quickly.
- Let the crisp sit for a few minutes before scooping and serving with a scoop of vanilla ice cream.
Nutrition
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