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Best Pear Crisp Recipes

Best Pear Crisp Recipes


Top Rated Pear Crisp Recipes

James Beard Award winning pastry chef Claudia Fleming has re-released her beloved cookbook, "The Last Course" which includes this classic fruity dessert. It pairs beautifully with scoops of a tart sorbet or crème fraîche, but is also delicious with plain ol' vanilla ice cream.

4.5


Recipe Summary

  • 6 cups Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
  • 1 tablespoon fresh lemon juice
  • ⅓ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons ground cinnamon, divided
  • ⅓ cup all-purpose flour
  • ½ cup packed brown sugar
  • ½ teaspoon salt
  • 3 tablespoons chilled butter, cut into small pieces
  • ⅓ cup regular oats
  • ¼ cup coarsely chopped walnuts

Combine pears and lemon juice in a 2-quart baking dish toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon stir with a whisk. Add cornstarch mixture to pear mixture toss well to coat.

Lightly spoon flour into a dry measuring cup level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor pulse 2 times or until combined. Add chilled butter pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts pulse 2 times. Sprinkle flour mixture evenly over pear mixture.

Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack serve warm or at room temperature.


Pear Crisp with Vanilla Ice Cream

Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.

In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.

Pour pears into a baking dish top with crumb topping.

Bake at 350 degrees for 30 minutes.

Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.

Serve warm with vanilla ice cream.

This, my darling friends, Romans, and countrymen, is an absolute treat.

I had pears. I wanted to use them for a dessert. I originally intended to make some sort of cheesecake with some sort of caramel pear topping. But I&rsquove been making a lot of caramely things lately, things like Caramel Apple Pecan Rolls, Apple Cake in an Iron Skillet, etc. And I wanted to change things up.

In addition, I forgot that I&rsquod already gone and eaten all the cream cheese in my house. I HATE it when that happens!

So cheesecake, at that point, would have been a little difficult.

I wound up making this very simple (but very delicious) pear crisp. Served warm with vanilla bean ice cream, I had to sit on my hands and look at eighties photos of Linda Evangelista to keep myself from eating the entire pan. And it worked. For an hour, it actually worked.

After that, things started to really fall apart.

Start with 4 to 5 pears, the firmer the better since you don&rsquot want them to fall apart when the crisp bakes.

Peel the pears using a veggie peeler.

Cut them in half lengthwise.

Use a spoon to scoop out the seeds and hard core.

Put the halves face down, then make several slices.

Cut them in the other direction to dice them.

Keep going until all the pears are diced.

With a nice amount of sugar.

Though any amount of sugar is nice. Evil, mean&hellipand nice.

Sprinkle in some salt, just to make up for all this sweetness.

Stir it all together, and try not to scarf this down. It&rsquos extremely inviting.

And now for the topping, which is the oh, so goooood part. Combine flour, sugar, brown sugar&hellip

Then chop some more. We don&rsquot want any large chunks of pecans&mdashjust a really fine chop.

Throw the pecans in with the flour mixture.

Stir it around to combine&hellip

Then throw some butter into a bowl and melt it in the microwave.

Drizzle it over the flour mixture, stirring it with a fork as you go.

Keep stirring until you wind up with big, moist clumps.

Now pour the pears into a buttered baking dish.

Buttered, because you&rsquore worth it.

Now sprinkle the topping over the fruit.

Ahhh. Lovely and delicious.

This is looking very promising.

Now, pop it in the oven to bake for a good 30 minutes. After 30 minutes has passed, stick it on the top rack of the oven for an additional 10 minutes, just to get the top nice and golden brown and bubbly.

Oh, dear. Does this ever smell divine.

That&rsquos what I&rsquom talking about.

Vanilla ice cream. Here&rsquos a recipe if you&rsquod like to make your own:

I think this&rsquoll definitely do.

You won&rsquot believe how delightful this is. Such a nice change of pace from the typical (albeit delicious) apple dessert. And you can add some minced fresh ginger to the pears if you want to step the flavors up a notch. In fact, I&rsquom going to do that right now. I have no self control.


Recipe Summary

  • 3/4 cup rolled oats
  • 1/2 cup light brown sugar
  • 1/2 cup sliced almonds
  • 3 tablespoons unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 6 Bosc pears (about 2 1/2 pounds)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons freshly grated ginger
  • 1/4 cup unbleached all-purpose flour
  • 1/4 teaspoon kosher salt
  • Vanilla ice cream, for serving

Preheat oven to 400 degrees with rack in center.

Stir together oats, sugar, almonds, flour, and salt. Add butter and mix with hands until small clumps form and dry mixture is coated in butter. Cover with plastic and refrigerate.

Peel, halve, and core pears, then slice into 1/2-inch-thick pieces. Add to a large bowl and toss with lime juice as you work to prevent pears from browning. Toss with sugar, ginger, flour, and salt. Transfer to a 2-quart baking dish. Remove crisp topping from refrigerator and break into small pieces. Scatter evenly over the top. Transfer to oven and bake until bubbly, 50 to 60 minutes (tent top with foil if browning too quickly). Remove from oven and let cool on a wire rack 20 minutes before serving with vanilla ice cream. Crisp is best eaten the day it's made, but can be stored, covered, for up to 3 days in the refrigerator.


Classic Southern Pear Crisp Recipe

With their juicy texture and sweet flavor, it's no wonder why pear dessert recipes are such a favorite for so many people. This Classic Southern Pear Crisp Recipe may just top all other recipes for pears once you get a taste. Not only is it easy to make, but it is also safe to freeze, so you don't have to enjoy it as soon as you make it. This pear dessert recipe will take you back to the easy days of sitting on your front porch and waving at your neighbors passing by. Recipes for pears are just what you need to recall those sweet days of your youth.

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13. Pear Brown Betty

Brown Betty is usually made with apples, but why not switch things up a bit with pears?

Not only will this recipe make such a drool-worthy pear brown Betty, but it will also make your entire kitchen smell like heaven.

The scent of butter, brown sugar, and pears baking in the oven is just intoxicating.

Serve this treat fresh from the oven and topped with vanilla ice cream or whipped cream. De-freaking-licious.


Easy Apple and Pear Crisp with Oatmeal Streusel

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Crisps are both the easiest and the most comforting fruit desserts, especially in fall and winter when it’s nice to cozy up to something warm and fragrant with cinnamon. In this variation on our Easy Apple Crisp with Oatmeal Streusel, we combine peeled apples and pears with a warming touch of cinnamon, then bake under a simple topping of oats, flour, butter, and brown sugar. Serve with cinnamon ice cream or crème fraîche whipped cream.


Pear-Peach Cobbler

Crisps and cobblers have been hitting my radar pretty heavily lately (one of my favorites is this crockpot apple cobbler) , so this peach and pear cobbler really fit the bill for me.

Peaches. I’ve never really been too fond of them, until recently. My husband is pretty happy that I’ve finally taken a liking to them as peach desserts have always been among his favorites.

The original recipe is from The Southern Lady Cooks. In her version she uses all peaches, I changed mine to use both peaches and pears. I also upped the spices and have tried it both with brown sugar and white sugar.

I was a little confused by her instructions on when to add the salt since hers said to add it in two different steps, so I just added it in the first step and it worked fine :) I even made a version with pineapple and peaches, which was quite good, but I think it needed to be baked longer.

click picture for a larger view

This is very easy to make [full printable instructions below]. You’ll drain the fruit and reserve the juice. Layer the fruit, make the batter then top the fruit with it. Whisk the sugar with the spices and cover the batter. Boil the juices and cover the top with it. Bake it and enjoy!

At any rate, this is an amazingly delicious dessert that’s perfect for the holidays, or really, anytime you have a sweet tooth. A generous scoop of vanilla ice cream is definitely the “icing on the cake” so to speak. This will be gracing my Thanksgiving table this year!


Pear Crisp Recipe Ingredients

Fruit crisps are some of my favorite desserts to make at home. I love that they can just serve 2 and that they show off fresh fruit, but they’re also easy to make. In fact, I almost always have all the ingredients for this pear crisp in my pantry:

  • Pears! Heads up – you’re going to want to get these guys in advance. I don’t know about you, but whenever I head to the store for pears, they’re always rock hard. You want soft, ripe pears for this recipe, so buy them a few days ahead of time and let them ripen on your counter. Use whatever kind you like best – Bosc, D’Anjou, or Bartlett pears would all be great.
  • Whole rolled oats – They add delicious homey texture to the crumble topping.
  • Walnuts – What’s a crumble topping without crunchy, toasty nuts? I love the combination of pears and walnuts in the fall.
  • Flour – I use homemade oat flour or almond flour to make this recipe gluten-free! Store bought oat or almond flour would work here too.
  • Brown sugar – It sweetens the nutty crumble topping.
  • Cinnamon and nutmeg – For warm, spiced fall flavor.
  • Coconut oil – For richness. Because I don’t use butter here, this pear crisp recipe is both vegan and dairy-free!
  • And sea salt – Don’t skip it! It makes all the sweet, warm, and nutty flavors pop.

Oh, and another reason I love this recipe – it’s great to make ahead! Toss together the oats, walnuts, flour, sugar, and spices in advance. When you’re ready to bake, mix in the coconut oil and dice the pears. Layer them into a baking dish, sprinkle on the topping, and bake!


Reviews

Very tasty! I served with vanilla ice cream and the maple caramel sauce (like crack!) from this website. if your pears are not super ripe then I would put them in the oven for 10-15 min before you add the crisp topping so they can soften a little bit.

Wonderful! Halved the recipe and divided between 6 ramekins. They were not quite full, but that left room to top them w ice cream afterwards!

My friend wanted me to make this before he went for surgery. I halved the recipe, but I used a little bit more pear. 'Worked perfectly

I just made it 2 days in a row! Both times I just used ground ginger instead of the candied, and the second time put whole almonds soaked in honey, in the filling (and cut down the sugar measure). Also used all brown sugar. Delicious!

Delicious. Often with crisps, there is an uneven ratio of topping vs. filling. This, however is perfect. A few tips: - Use really ripe pears (Dɺnjou or Bartlett I used a mixture of the two) and halve the sugar. - Slice pears lengthwise in 1/4" slices, layer and arrange in a fan. I used a glass pie dish. It looks nicer and doesn't take much more time than cubing it. - I also placed a thin layer of brown sugar and butter on the bottom of the dish before layering the pear slices for more juice/sauce. I omitted the candied ginger (didn't have any on hand) and used ground ginger instead.

I'm not sure why the directions insist on having chunks of butter rather than letting the butter fully mix in with the topping. Next time I'm going to soften or melt the butter beforehand.

Great and easy--a nice alternative to pie for Thanksgiving. I used a mix of almonds and walnuts and it tasted great!

Excellent, with or without the ginger! This recipe is easily halved. Yum.

I made this exactly following the recipe and it came out superb! Candied ginger was a great addition. Next time I might try slicing the pears lengthwise into third of an inch thick strips so that it looks a bit fancier than chopped pears. Also, keep in mind the dessert is shallow- I may double or multiply the pears by 1.5 next time.

The Candied Ginger really added to the flavor!! I'll make this again

Excellent recipe and great alternative to the apple version of this dessert. I have made with and without the candied ginger and it's great either way.

While we really like ginger, the cubes of crystallized ginger just didn't work for us in this recipe. I even cut the chunks really small (using food processor) and the taste was too overwhelming. This might be one of the first desserts that I throw away. It's edible but not worth the calories. I usually have great luck with the epicurious recipes, but this was an exception.

Couldn't find crystallized ginger so I substituted with ground ginger instead. Served with 5 Spice Whipped Cream and Dulce de Leche Ice Cream. Big hit with the family. Will make again.

I have made this receipt a few times and was happy to see that it made the epicurious receipt of the day. I think that this is an excellent dessert though I prefer having a little bit more ginger added. I also agree with what a different reviewer had mentioned about not using Bosc pears. I do like how they stay crisp for days but prefer a softer texture from other cooking pears.

Excellent recipe! I usually make an apple crisp but I saw this recipe and thought Iɽ try it out on Thanksgiving. It was a major hit, was a little worried the kids wouldn't appreciate the ginger but it went over really well. I didn't have cornstarch, so I used flour and I will chop the ginger a little finer next time, maybe in the food processor as suggested by another reviewer, so quick that way!

One of the best fruit crisps I have ever made. I doubled the cinnamon (in both the filling and topping) and the crystallized ginger. I also made the topping entirely in the food processor -first chopped up the nuts with the ginger, then whizzed in the flour, sugar, cinnamon and salt, then pulsed in the butter, then finally added in the oats with just a couple of pulses. Easy. The finished product was divine. If I could say anything negative it was that the topping was a bit on the sweet side, but that might be because I doubled the crystallized ginger, which of course has a lot of sugar in it. Next time I'll reduce the amount of brown sugar in the topping to compensate. Very yummy.

We really enjoyed this dessert. I did think it was a little too sweet. I would probably cut the sugar down to no more than 1/4 cup for the filling although we had really nice, sweet, ripe pears to begin with. I like the topping with the nuts and ginger too.

Followed the recipe exactly though I did cook it with the convection setting in my dual fuel oven and it came out brown and beautiful right on time. The flavor was delicious and the pears were perfect. Great hot out of the oven with a litte ice cream and fab left over. I will definitely make this again.

My family loved it for Thanksgiving. Not too sweet, just simply delicious. I may add more cinnamon next time but I'm a cinnamon junkie so. . . .

This was the hit of my Thanksgiving dessert buffet party. Served it warm with whipped cream. I used bartlett pears. It was great warm and left over today.

I made this for Thanksgiving dessert and everyone loved it. A really easy recipe. I used Bartlett pears and they were great. They almost tasted like apples, but less sweet. Chop the ginger very fine and don't over mix the butter when making the topping- you want some butter chunks in there. Went well with whipped cream. Thought the cornstarch was fine. Didn't bubble very much, but it was not dry.

Omit the cornsstarch. Mix a stick of softened butter with a cup of brown sugar and the contents of a vanilla bean. Spread mixture in the bottom of the baking dish then add filling, top with crumble. Bake 50 minutes @ 400, if top is brown before time elapses, cover with foil. When ready serve it upside down on a platter. You'll have a lovely vanilla caramel sauce soaking into the crisp.

This is a pretty good crisp recipe, though it didn't live up to my expectations from the descriptions. Definitely follow the reviewer below's advice to chop up ginger into smaller pieces. I also had to cook for about 1:10 to get the top to brown. I think I will stick with my simpler crisp recipe--I think it has more flavor and it is definitely less work.

I made this for Thanksgiving and it was a Wow! I used dɺnjou pears and they were perfect. I also used flour instead of cornstarch, I think an improvement. We're going to have the leftovers for breakfast! I'll be sending this to my family members who love to cook and bake.


Brown Sugar Pear Crisp

I buy pears this time of year in giant 5-lb bags. When they become sweetly fragrant to the brink of becoming overripe, I slice up the remainder of the stash and pop them into a baking dish for pear crisp.

Leftovers are a rare thing for me these days with my husband’s parents staying with us plus our two always-hungrier-than-the-day-before boys. I smile as I set the table for six every day. It’s been such a gift having so much family around this year.

But if you’re blessed with pear crisp remaining in the morning, it makes a delicious (and dare I say almost balanced?) breakfast. I grew up eating leftover fruit crisps and crumbles straight from the fridge with a pour of cold milk and that is still how I like it.

I use my hands to mix the topping ingredients. I press and pinch the butter into the brown sugar and flour mixture until it forms lumps. The texture should resemble wet sand, with no dry flour remaining. I then pinch up bits and drop them onto the pear filling so the larger pieces stay intact, rather than just tipping out the bowl over top. I like my topping like my granola — with lots of clumps.

I use parchment paper for almost everything – positioning a layer under the fruit keeps the dish clean and allows the sticky caramelized edges to release easily.

Serve it warm or cold, ideally with ice cream, and with or without plates (I obviously won’t judge). If you’re hungry for other options, I have a vanilla pear crisp recipe over here, with a custard sauce to go with it — and I really love that sauce.