Pear crisp is made with fresh pears and an oat crumble topping. Spiced with cinnamon and nutmeg, this dish is best served warm with vanilla ice cream.

Pears are in season during the fall and this pear crisp is the perfect way to enjoy the seasonal fruit. The pears are tossed with sugar and spices while the crisp topping is made with oats, butter and brown sugar. This dessert is best served warm with a scoop of vanilla ice cream.

Why this recipe works: The recipe calls for Bosc or Anjou pears, which stay crisp when baked. The oat crumble topping is a go-to of mine for other crisp recipes (such as my strawberry rhubarb crisp). This recipe can also be doubled if you are serving a crowd!

pear crisp ingredients in bowls labeled with text

How to make pear crisp

  1. Preheat oven to 375 F and grease a 2-quart baking dish.
  2. Make the crisp topping. Whisk together dry ingredients. Cut the butter into the dry ingredients until a crumbly mixture is formed. Set aside.
  3. Make the pear filling. Peel and slice pears, then toss them with sugar and spices. Place pears in baking dish and sprinkle crisp topping over the pears.
  4. Bake the crisp for 35 to 40 minutes. Serve warm with vanilla ice cream.
photo collage demonstrating how to make crisp topping for pear crisp
photo collage demonstrating how to make pear crisp filling and assemble in a baking dish

Frequently Asked Questions

What pears are best for baking?

Bosc pears are best for baking since they keep their texture and flavor. Anjou pears are a good alternative.

Do you peel pears for crisp?

Yes, peel pears for pear crisp. The skin will likely fall off the slices when baked making a weird texture in each bite.

Can I use apples in this crisp?

Yes, you can substitute half the pears with apples for this crisp.

Can I make gluten free pear crisp?

Yes. Simply use gluten-free oats and gluten-free flour in the crisp topping.

Pear crisp in a baking dish next to white cloth, pears and cinnamon sticks

Make ahead tips and tricks

Make ahead: Bake pear crisp, let it cool completely, the cover it. Store in the refrigerator for up to 3 days. Reheat before serving.

How to freeze pear crisp: Let the crisp cool completely, then double wrap the crisp and the baking dish with two-layers of aluminum foil to prevent freezer burn. Crisp will last 3 months in the freezer. Defrost in the refrigerator overnight before reheating.

Reheating instructions: Preheat oven to 350 F. Reheat crisp (uncovered) for 20 minutes or until heated through.

Related recipes

Pears are an underrated fruit that is wonderful to bake with. I suggest trying these super simple ginger pear muffins with honey glaze. Each muffin has bits of pear spiced with ground ginger. Other great pear recipes include pear tart with shortbread (Bunsen Burner Bakery blog) and fresh pear pie (Garnish and Glaze blog).

If you’re looking for more crisp recipes, check out my classic apple crisp with oat crumble topping. It’s a fan favorite in the fall. During the summer months, I opt for a triple berry crisp made with seasonal berries or fresh peach crisp with cinnamon.

serving spoon scooping pear crisp out of baking dish

This old fashioned pear crisp is a recipe you’ll want to keep for years to come. It’s so simple, yet incredibly delicious. Be sure to read the make ahead tips above if you’re planning on serving this crisp for Thanksgiving. If you enjoyed this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media.

Pear Crisp

Pear crisp is made with fresh pears and an oat crumble topping. This dish is best served warm with vanilla ice cream.
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Pear Filling

  • 5-6 medium Bosc pears, peeled and sliced (if you can’t find Bosc, use Anjou)
  • 2 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger

Crisp Topping

  • ½ cup (62 g) all-purpose flour, (gluten free flour works)
  • ½ cup (40 g) old fashioned rolled oats
  • ¼ cup (50 g) packed light brown sugar
  • ¼ cup (50 g) granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¼ cup (35 g) chopped pecans, optional
  • 6 tablespoons cold, unsalted butter
  • Vanilla ice cream for serving


  • Preheat oven to 375 F. Grease a 8×8 baking pan (or 2-quart baking dish) and set aside.
  • For the crisp topping, whisk together flour, oats, brown sugar, sugar, cinnamon, nutmeg, salt and chopped pecans in a bowl. Add cold butter pieces and using a pastry cutter (or your hands) incorporate the butter into the dry ingredients until crumbly and resembles coarse, wet sand. Set aside.
  • In a large bowl, combine sliced pear, sugar, cinnamon, nutmeg and ginger. Toss to coat pears and transfer to prepared baking dish. Sprinkle crisp topping evenly over pears in the baking dish.
  • Bake pear crisp for 35 to 40 minutes or until the crisp topping is golden brown and the filling is bubbling. Allow crisp to cool for 10 minutes before serving warm with vanilla ice cream.


Store pear crisp covered in the refrigerator for up to 3 days.
Freeze pear crisp after cooling completely. Double wrap the crisp in aluminum foil and freeze for up to 3 months. Defrost in the refrigerator overnight.
Reheat crisp in 350 F oven for 20 minutes.
Recommended tools: Kitchen scale, mixing bowl, peeler, 2-quart baking dish
Serving: 1serving, Calories: 365kcal, Carbohydrates: 58g, Protein: 3g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 103mg, Potassium: 245mg, Fiber: 6g, Sugar: 36g, Vitamin A: 391IU, Vitamin C: 6mg, Calcium: 38mg, Iron: 1mg

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