Pear Crisp

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Pear Crisp

star rating (5) rate this recipe »
Published prior to 2008

Everyone loves apple crisp, and this version with pears is sure to become a family favorite as well. It's warm, comforting, and just the right way to end dinner on a chilly fall evening. There's a high ratio of "crisp" to fruit here; if you prefer more fruit, simply double the amount of pears.

1 cup pecan pieces
3/4 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon cinnamon
1/4 cup light brown sugar, packed
1/2 cup rolled oats
1/4 cup (1/2 stick) unsalted butter

8 Bartlett or red Bartlett pears, peeled, cored, and sliced
1/2 cup light brown sugar, packed
1/4 teaspoon lemon oil or 1 tablespoon fresh lemon juice
1/4 cup King Arthur Unbleached All-Purpose Flour
1/2 teaspoon cinnamon

Preheat the oven to 400°F. Grease a 9 x 13-inch baking pan.

The Topping: Toast the pecan pieces in the oven for approximately 5 to 10 minutes, or until lightly browned and aromatic. Let the pecans cool, and combine them with the flour, cinnamon, brown sugar, and oats. Cut in the butter until the mixture forms coarse crumbs, about the size of peas.

The Filling: Mix the pears with the sugar, the lemon oil or juice, the flour, and the cinnamon. Pour the filling into the prepared baking pan and sprinkle the topping over it.

Bake the crisp for 30 to 40 minutes, or until the topping has become golden brown and crunchy, and the fruit is bubbly. Yield: 8 generous servings.


  • star rating 12/25/2013
  • NC Baker from KAF Community
  • This has a lovely flavor, but the texture is a little off-putting, being mushier, like applesauce with slices of pear in it. We received a lovely shipment of pears for Christmas and they were ripe for eating, so I used them in this recipe for Christmas dessert. I found peeling and chopping this many pears a pain, frankly - I love the flavor of pears but they are very juicy and slippery. Next time I'll use them when they are hard like apples, then the finished product won't have that mushy texture. Great flavor, the only change I made was increasing the oats to about 3/4 cup and using a bit less pecans (about 3/4 cup) due to family preference; per another reviewer's comment about needing salt, I put about 1/4 tsp in the topping and the fruit mixture (1/2 tsp total), and added 1/2 tsp ginger to both the topping and the fruit. Yummy, and I would make again with firmer pears.
  • star rating 10/22/2012
  • dirtroadbaker from KAF Community
  • Love, love, love this recipe (although I did play with it a bit)! This time of year we are long past pear season in south Georgia, so for the filling I used 3 pint jars of the pears I canned in August (I started with 2, but that seemed a bit skimpy). I also sprinkled in just a bit of my KAF mini diced crystallized ginger. The rest of the recipe I followed exactly, and it was a hit at the pot luck! This is a recipe that is going in my permanent file-- not too sweet, not mushy or dry. My only problem is that there is none left.
  • star rating 03/24/2012
  • Mary from Michigan from KAF Community
  • Very Yummy. Had exactly 8 pears so decided to make this. I have never had pear crisp before and this was great. Loved the toasted pecans in the topping. Quick and easy to make.
  • star rating 10/21/2011
  • Jane Dough from KAF Community
  • I decided to use Bosc Pears since they were local. Other than that, I followed the recipe exactly using the lemon juice option. This was my first time baking with pears and I LOVED THE RESULTS. Wow! Thanks for a great recipe using a fruit you don't see on many tables. Posted a photo on the community page:
  • star rating 09/16/2010
  • marti131 from KAF Community
  • Nice, easy recipe. I will definitely make it again with other fruit. But it needs salt. I used salted butter and even with that, it needed salt. Maybe 1/4 t to 1/2 t. But it's a very good recipe.