Pear Crisp Recipe
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This recipe for a delicious Pear Crisp is the perfect dessert for using fresh pears. It’s easy to make too!
“Pears For Sale” read the sign posted in the front yard down the road. Instantly I knew I needed to bake something. After a quick search, a recipe for Pear Crisp was the first one I had all ingredients for on hand.
I wish we had a pear tree. My husband speaks of a pear tree in his grandmother’s yard that grew the best tasting pears. I guess I’ll have to continue to dream of the day we can walk out in our own yard one fine fall day and pick a pear. Until then, our local grocer, or the guy down the street, is as good as it gets. Maybe this fall will be the time to plant one?
Whether you have your own pear tree, or like me have to find them elsewhere, this Pear Crisp (or cobbler), is as yummy as it gets. Adapted from my SC homeboy, Tyler Florence, this crisp is full of warm fall flavors that will leave your home smelling nice and cozy. It’s the perfect way to usher in fall y’all.
How To Make This Pear Crisp Recipe
This pear crisp recipe is super easy to make and comes together in just an hour. Just like any cobbler, or crisp, the ingredients are basic. And the process couldn’t be easier; chop, mix, bake. Much, much too easy to pass up. And tasty too.
- Preheat the oven to 350F and add butter to the baking dish that you are going to bake your crisp in.
- Peel the pears and cut them in half. Remove the core and the seeds, then cut the pears into smaller pieces lengthwise.
- Add the pears into a bowl and combine with the vanilla extract. Then add the brown sugar, flour, cinnamon, nutmeg, ginger and mix again to coat the pears.
- Transfer the pears into the baking dish. In another bowl combine the butter and remaining brown sugar, all-purpose flour, cinnamon, salt, and oatmeal. Using your hands mix everything well together and spread the mixture on top of the pears.
- Bake in preheated oven at 350 degrees F for 35-45 minutes or until the pears are tender and the top is browned.
You’ll also love to try:
Poached pears with Pinot
Apple Crisp Recipe
Apple Cinnamon Muffins
Pear Crisp Recipe
Pear Crisp Recipe
Adapted from Tyler’s Ultimate: Brilliant Simple Food to Make Any Time by Tyler Florence.
Ingredients
- 4 Bartlett pears
- 2 teaspoons vanilla extract
- 3/4 cup brown sugar; divided
- 1/2 cup + 2 tablespoons all-purpose flour; divided
- 2 teaspoons ground cinnamon; divided
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup butter (I used salted, but Tyler’s called for unsalted)
- 1/2 teaspoon kosher salt
- 1/2 cup oatmeal
Instructions
- Preheat oven to 350-degrees F and butter preferred baking dish.
- Peel the pears and cut in half, the use a spoon or a melon baller to remove core/seeds. Slice lengthwise into smaller pieces; approximately eighths or smaller.
- Place cut pears in a bowl and toss with the vanilla extract.
- To the bowl of pears, add 1/4 cup brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon cinnamon, nutmeg and ginger, toss again to coat pears well. Place coated pears in baking dish.
- In a bowl combine the butter, the remaining 1/2 cup brown sugar, the remaining 1/2 cup all purpose flour, the remaining 1 teaspoon cinnamon, salt and oatmeal together. Use your hands if you need to in order for the butter to be incorporated well with the other ingredients.
- Spread mixture over the pears in the baking dish and bake for 35-45 minutes, or until pears are very tender, and the top has browned. Be sure to check pears for tenderness and increase cook time by a few minutes at a time.
That sounds wonderful – I would love a pear tree, too!
good recipe! °•thanks for sharing!•°
our pears were already quite soft – so less than 30 mins in the oven. and they were delicious!
we like it when there is still SOME ‘texture’ in the pear. not all mushy.
and we sprayed some fresh lime juice over them – when they just came out of the oven.
°•touch of freshness•°.
warm greetings & thanks from Belgium xx
I’ll be making this right now. Thanks!
Lovely and inspirational! I’m wanting to make this in individual portions for an event. I can bake it in small glass jam jars, right? I think I’ve seen this before.
Beautiful photo’s! I love pears and this crisp sounds amazing. If this can’t get you in the mood for fall I don’t know what else would.
Ok, that’s it… I’m making cobbler. Looks drooly.
I wish I had ANY sort of fruit tree in my yard. Well, I have lemon & lime, but those don’t seem to spew any fruit. Need gardening training, I guess. I can’t seem to grow anything besides mint, and isn’t that “technically” a weed?
Beautiful site and gorgeous photos. Can’t wait to try this recipe. Thank you for sharing.
YUM YUM! I just bought two huge bags of pears because they were on sale for 50 cents/lb. I’m going to make Pear Butter with them but I might have to spare a few for this.
Tyler is your homeboy too? I heart him! And I also love the incredible flavors in this crisp. Looks awesome.
I just happened to have picked up pears at the market yesterday. Lucky me.
Oh that looks sooooo good! My ex-boss but good buddy Dewey has pear trees in his yard. I will be knocking on his door soon.
Mine is in the oven now! Looking forward to it on this chilly January day!
Just baked this and ate a serving for dessert. It is HEAVENLY! I used some Harry and David pears from a Christmas gift in mine. The only change I might make, if any at all, would be to use unsalted butter OR to just omit the salt from the recipe. It tastes a little bit salty, so leaving the salt out would omit that problem easily. I will definitely be making this again and again and again……..!!!!!!
Can you use canned pears for the crisp.
I would not recommend it as I’ve never tried canned so I do not know how that would turn out.
I have used canned in the past because ripe pears (not even raw ones) could be found. At the time, it was mid-December of 1995 and I was living in Switzerland. Wide varieties of fruit didn’t appear in the markets year round, but that has changed in recent years. Tonight, I don’t have Bartlett pears but I have other ones that are just too ripe to cut into nice slices for this pear crisp. I am going to do what I did with the canned pears after draining them overnight in the refrigerator; I will gently pat these pieces dry before coating with flour and other dry ingredients. They will absorb the flavors beautifully still. There is about 10 minutes less baking time as a result of having very soft or overripe pieces.
Hi, I don’t like oatmeal. What can I replace it with? Thanks!
A classic topping would be a streusel topping consisting of sugar/brown sugar, butter, flour and cinnamon. There are recipes all over the internet for this. If you want to add texture to it in lieu of the oatmeal, broken up pieces of graham cracker and other harder flaky cereals also work well. I do it all the time!
Should the oatmeal ingredient be prepared before adding to the recipe, or may I use dry steel-cut oatmeal straight out of the can? Thank you.
Do not cook the oatmeal. I use dry uncooked rolled oats.
Don’t use steel cut if u want a soft texture. It takes steel cut much longer to soften. Get some rolled oats (from a neighbor ?) for recipes like this.
I made your recipe by direction the first time to gauge the ingredients and their interactions, the wife enjoyed it and it smelled amazing, oh, substituted mace for nutmeg and then also added nutmeg. I used 4 cups of diced pear for a 9×13 glass cake pan.
The second go around, I used a large mixing bowl and a half of pears, a few tablespoons of each spice, 1 cup of butter, quadrupled the brown sugar allocations but did not pack it, so no packing unlike usual recipes. I substituted 3/4 cup of cream of wheat for the oatmeal. Then half the pears mixed and on the bottom of the 9×13, half the crumble, other half of pears and the balance of the crumble and bake. Gas the car up and grab a gallon of vanilla bean ice cream if you did not just make your own like I did, load the desert and ice cream, drive out to the hill on the farm overlooking the lake with the su set in the background, take out the blackberry moonshine and eat it before the wife finds you.
Can you use an 8×8 nonstick pan? Or would it be better to use a 9×13 rectangular pan?
I would use a 9×13.
My recipe is in the oven and I’m not certain how it’s going to turn out as there is inconsistency between the ingredient versus instructions on the spices. Also, who cares about what people think the recipe might be like. I want real time reviews by those who actually made this recipe.
Rose, please let me know what inconsistency you are talking about.
Can I prepare this and freeze it for future use? I have lots of pears and don’t want to cook them all at once.
I have never frozen this so I’m not sure how it would turn out.
It would be nice to know if the butter needs to be soft or hard.
It doesn’t matter, just don’t use melted butter.