This fantastic, easy-to-make, pear crisp recipe is so sweet and tasty! As a bonus, it smells heavenly! The sweet taste of fall is on your tongue with this perfect recipe for those freshly harvested pears.
Pear Crisp Recipe
If you like easy-to-make crisp recipes, you will want to try this easy, fresh blackberry crisp recipe or this fabulous strawberry rhubarb crisp recipe. Why do I mention “fresh”? Because fresh berries and rhubarb are used. You could certainly try frozen, but nothing beats fresh!! Or perhaps this terrific Apple Brown Betty recipe – which is very much an old-fashioned apple crisp recipe.
This is the perfect dessert for late summer, early fall when all the fresh pears have been harvested. Whether you have picked your own pear tree, bought pears at a farm stand, or at the grocery store, delicious recipes like this will remind you of those comforting desserts your mother and grandmother used to make when you were young. Now, you can pass on the joy of fruit crisps to your children and grandchildren!
Use ripe pears to make this dessert, but not over-ripe or squishy fruit. The best pears to use baking are ripe Bosc red pear, ripe D’Anjou pears, ripe Bartlett pears, ripe Forelle pears, and ripe Concorde pears.
What is the difference between a cobbler and a crisp?
Well, the difference between a cobbler and crisp is in the topping. A crisp is a baked fruit dessert with a crunchy topping such as nuts, granola, oats, or muesli. A cobbler is is a baked fruit dessert, but it has a dough topping – such as flour, Bisquick, pie dough, or biscuits!
What toppings can be used for a crisp?
The most commonly used topping on a crisp dessert recipe are oats, granola, or nuts. In this wonderful pear fruit crisp recipe, I use muesli – simply fabulous!
Tips and variations for making this pear crisp recipe:
● This recipe used Muesli; you can use granola or quick rolled oats as a substitution if you like.
● You can substitute Splenda for granulated sugar.
● I use a pastry cutter to cut in the butter with all-purpose flour to make the coarse meal pebble consistency. You can use two butter knives and keep cutting the butter over and over and over again until you achieve the pebbles. Honestly? I used that method for 30+ years. The pastry cutter is much faster and easier, but the 2-butter-knives-method does work.
● The six (6) cups of pears are measured after coring and peeling the pears, slicing the pears, and dicing the pears. Dice the pears into bite-sized pieces for easy chewing, and so no one has to bring out a knife to eat this spectacular pear crisp!
● If possible, always try and bake on the middle oven rack. Better heat distribution!
● Use caution when pulling the pear crisp from the oven, as the pear filling will be very hot.
● Top with vanilla bean ice cream, well, a scoop of vanilla ice cream of any sort – vanilla, vanilla bean, French vanilla, or perhaps a caramel ice cream or caramel sauce or even some pure maple syrup for a change of pace?
Pear Crisp Recipe Ingredients:
● 6 cups fresh pears, cored, peeled, and diced
● 2 TBSP Lemon Juice
● ½ cup White Sugar
● 1 TBSP Cornstarch
● 1½ tsp Cinnamon, divided
● ½ cup All-purpose Flour
● ½ cup Brown Sugar
● 4 TBSP cold butter, diced
● ½ cup Muesli or Granola
● ½ cup Walnuts, chopped
Pear Crisp Recipe Mise en Place:
Pear Crisp Recipe Directions:
● Preheat oven to 375°.
● Combine 6 cups fresh pears (that is 6 cups after peeling, coring, and dicing) and 2 tablespoons of lemon juice in a 2-quart baking dish; toss the pears to coat with the lemon juice.
● Combine ½ cup sugar, 1 tablespoon of cornstarch, and 1 teaspoon cinnamon in a separate bowl.
● Pour sugar mixture over pears in a baking dish, toss with a fork to coat.
● Combine ½ cup flour, ½ teaspoon cinnamon, and ½ cup of brown sugar in a separate bowl.
● Add 4 tablespoons of cold, diced butter to the brown sugar-flour mixture. Cut in butter until your mixture resembles pebbles.
● Add ½ cup muesli (or granola) and ½ cup of chopped walnuts to flour mixture, stir in.
● Sprinkle flour mixture evenly over pear mixture in baking dish.
● Bake at 375° for 40-50 minutes or until pears are tender and topping is golden brown.
● Cool for 20 minutes on a wire rack.
● Serve warm or cold.
● Refrigerate leftovers.
- 6 cups fresh pears, cored, peeled, and diced
- 2 TBSP Lemon Juice
- ½ cup Sugar
- 1 TBSP Cornstarch
- 1½ tsp Cinnamon, divided
- ½ cup All-purpose Flour
- ½ cup Brown Sugar
- 4 TBSP cold Butter, diced
- ½ cup Muesli or Granola
- ½ cup Walnuts, chopped
- Preheat oven to 375°.
- Combine pears (that is 6 cups after peeling, coring, and dicing) and lemon juice in a 2-quart baking dish; toss the pears to coat with the lemon juice.
- Combine sugar, cornstarch, and cinnamon in a separate bowl.
- Pour sugar mixture over pears in a baking dish, toss with a fork to coat.
- Combine all-purpose flour, cinnamon, and brown sugar in a separate bowl.
- Add 4 tablespoons of cold, diced butter to the brown sugar-flour mixture. Cut in butter until your mixture resembles coarse pebbles.
- Add ½ cup muesli (or granola) and ½ cup of chopped walnuts to flour mixture, stir in.
- Sprinkle flour mixture evenly over pear mixture in baking dish.
- Bake at 375° for 40-50 minutes or until pears are tender and topping is golden brown.
- Cool for 20 minutes on a wire rack.
- Serve warm or cold.
- Refrigerate leftovers.
Amount Per Serving: Calories: 345Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 15mgSodium: 55mgCarbohydrates: 57gFiber: 6gSugar: 37gProtein: 4g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
● If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!