Pear Crisp With Oatmeal Topping

pear crisp with ice cream
Diana Rattray
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 6 servings
Yield: 1 crisp
Nutrition Facts (per serving)
569 Calories
15g Fat
108g Carbs
5g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 569
% Daily Value*
Total Fat 15g 19%
Saturated Fat 9g 45%
Cholesterol 40mg 13%
Sodium 147mg 6%
Total Carbohydrate 108g 39%
Dietary Fiber 9g 32%
Total Sugars 72g
Protein 5g
Vitamin C 11mg 54%
Calcium 113mg 9%
Iron 2mg 12%
Potassium 441mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This spectacular pear crisp is an excellent way to use ripe fresh pears, and it's a refreshing change from apple crisp. Pears are usually quite firm when they arrive in the markets, so plan to buy them a few days before your baking day.

Serve this dessert warm with a scoop of vanilla or butter pecan ice cream, or drizzle with a bit of light or heavy cream. If you crave a little more texture, add some chopped pecans or walnuts to the crumble topping.


  • 6 large pears

  • 2 tablespoons lemon juice

  • 1 1/2 cups light brown sugar

  • 1 cup all-purpose flour, divided

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon vanilla extract

  • 3/4 cup quick-cooking oats

  • 1/4 teaspoon baking powder

  • 6 tablespoons (3 ounces) unsalted butter, melted

  • Ice cream, or heavy whipping cream, for serving

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 350 F. Generously butter an 8-inch square baking pan. 

  3. Peel the pears, cut out the stems, and scoop out the seeds and the fibers.

  4. Slice the fruit thinly and put in a bowl with the lemon juice. Toss to coat with the lemon juice. The lemon juice will keep them from turning brown.

  5. Add 3/4 cup of the brown sugar to the pears, along with 1/4 cup of flour, cinnamon, and vanilla. Mix well and transfer to the prepared baking pan.

  6. In a medium bowl, combine the oats, the remaining 3/4 cup flour, the remaining 3/4 cup brown sugar, baking powder, and the melted butter. Mix with a fork until the crumbs are blended.

  7. Sprinkle the oat crumb topping evenly over the pear mixture.

  8. Bake for 35 to 45 minutes until the ​oat ​topping is browned and the pears are tender.

  9. Serve the crisp warm with a generous scoop of vanilla or butter-pecan ice cream or a drizzling of heavy or light cream. 


  • The best pears for baking are the Bosc (golden brown, long neck) and Anjou (oval, greenish yellow skin). They are both firm and hold their shape well in pies and baked desserts.
  • Plan to buy pears several days before you plan to eat them or bake with them. Pears are picked before they've ripened, so they will likely be firm when you buy them. The best way to ripen pears is to keep them at room temperature. You'll find the stem end is slightly soft when they are ripe. Once they are ripe, refrigerate them and eat or use them in recipes within three to five days.
  • Try mixing together a bunch of different types of sliced fruit to make a crisp. Combine stone fruit such as peaches or cherries with berries like blueberries or strawberries. Just plan to have about one cup of fruit for every person you are serving.

Recipe Variations

  • Peach crisp with oat topping: Replace the fresh pears with the same number of fresh peaches. Peel and dice the peaches before adding them to the recipe.
  • Apple crisp with oat topping: Replace the pears with the same amount of peeled and sliced apples.
  • Pear crisp without oats: To make a crisp without oats, increase the flour in the topping to one cup. Add 1/2 cup chopped nuts, such as walnuts or pecans, for a crunchy texture.