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Easy Fresh Pear Crisp

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It’s fall, and that means fresh pears are here! We have a few types of pears that grow locally, but most are a very firm and crunchy variety, well suited for canning. This fresh pear crisp recipe works well with any variety of pear you may have on hand and is nut-free for those who may have allergies.

What is a crisp?

No, it’s not a potato chip, unless you’re from across the pond known as the Atlantic. And while crisps, crumbles, and cobblers may sound similar, they are quite a bit different, at least here in the south. Crisps are typically made with oats, sugar, and butter spread across the top of a fruit base. The top gets a bit crispy, so maybe that’s where it gained the name!

If you want a longer trip down the historical significance of fruit dessert titles, check out this article from Farmer’s Almanac: Crisp, Crumble, Betty, or Buckle.

Ingredients for Pear Crisp

  • 7-8 medium pears
  • 1/2 lemon, juiced
  • 1/2 tsp cinnamon

For the crisp topping

  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 3/4 cup oats
  • 3/4 cup flour (or gluten free flour to keep the recipe gf)
  • 1 stick butter
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • pinch cloves
  • fresh whipped cream or vanilla ice cream (optional)

How to make pear crisp

  1. Preheat oven to 375 degrees. Begin by chopping pears into bite sized pieces and placing in a mixing bowl.

2. Add lemon juice, 1/2 t cinnamon and 1/2 cup sugar to pears and toss to coat. Spread pear mixture into bottom of oiled 9×13 baking dish.

3. In a food processor, combine oats, flour, spices, and brown sugar. Pulse several times to combine. Add in cubed, cold butter and pulse until topping appears crumbly.

4. Spread topping evenly over the pears, going all the way to the edges of the pan.

unbaked fresh pear crisp in a bright blue baking pan on wood counter.

5. Bake in oven for 30 minutes or until top is evenly browned and your home smells heavenly!

6. Serve while still warm with fresh whipped cream or vanilla ice cream! Store leftovers in the refrigerator.

Fruit Crisp FAQ’s

  • Can I use fruit other than pears? Absolutely! Apples are a common fruit choice for crisps, but berries can also be used as a tasty substitute.
  • Why is my crisp not “crispy”? A too dry, or non-crispy topping usually means that there’s not enough butter (or too much flour or oats) in the topping.
  • Can I make pear crisp ahead of time? You can certainly make the fruit bottom and topping ahead separately, though try to keep the topping loose. When ready to bake, spread fruit in pan, then top with crumble. Bake as directed.
Yield: 10 servings

Fresh Pear Crisp

pear crisp topped with whipped cream on a white plate with fresh pears in the background

This easy pear crisp recipe is made with healthy oats and can easily be gluten free. Use those fresh fall pears to make this delicious and quick dessert, served with whipped cream or vanilla ice cream!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 7-8 medium pears
  • 1/2 lemon, juiced
  • 1/2 tsp cinnamon
  • For Topping:
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 3/4 cup oats
  • 3/4 cup flour (or gluten free flour to keep the recipe gf)
  • 1 stick butter
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • pinch cloves

Instructions

    1. Preheat oven to 375 degrees. Begin by chopping pears into bite sized pieces and placing in a mixing bowl.
    2. Add lemon juice, 1/2 t cinnamon and 1/2 cup sugar to pears and toss to coat. Spread pear mixture into bottom of oiled 9x13 baking dish.
    3. In a food processor, combine oats, flour, spices, and brown sugar. Pulse several times to combine. Add in cubed, cold butter and pulse until topping appears crumbly.
    4. Spread topping evenly over the pears, going all the way to the edges of the pan.
    5. Bake in oven for 30 minutes or until top is evenly browned and your home smells heavenly!
    6. Serve while still warm with fresh whipped cream or vanilla ice cream! Store leftovers in the refrigerator.

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Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 312Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 79mgCarbohydrates: 57gFiber: 6gSugar: 37gProtein: 2g

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