Juicy pears in a cinnamon-sugar sauce are tucked under a sweet and crunchy pecan crisp topping for this easy Pear Crisp dessert. Fresh or canned pears can be used for a convenient year-round treat!
Fall seems to be all about apples, cranberries, squash, and sweet potatoes. But don’t forget about beautiful ripe pears! Let this Easy Pecan Pear Crisp recipe be a friendly reminder.
This wonderful easy dessert comes from The Weeknight Dessert Cookbook via my friend Mary at Barefeet In The Kitchen. It’s filled with 80 irresistible and hassle-free desserts requiring only 10 or so minutes of prep. Perfect for people like me who have an insatiable sweet tooth, but not a lot of time!
What is a crisp?
A crisp is a type of baked dessert, which includes fruit and a streusel-like crispy topping, thus the name. The topping usually consists of butter, flour, oats, brown sugar, cinnamon, and sometimes nuts.
It’s similar to a crumble, except crisps traditionally contain oats and crumbles don’t. Although as time has gone by, crumble and crisp are now used pretty interchangeably.
What type of pears work best for this crisp?
My personal favorites are Green Anjou, Bartlett, and Bosc, but I really believe any pear would work well in this recipe. You want the fruit to be ripe, but not too soft or you’ll end up with mush after it bakes. Check out this list of all the pear varieties.
Can canned fruit be used for this pear crisp?
Absolutely! It’s another thing I love about this crisp recipe – fresh or canned pears both work great, making it a convenient dessert to make all year round. The original recipe from the cookbook actually uses canned pears, since their season is so short.
The cookbook recipe has the ingredients divided and baked in four ramekins for individual servings, but one of the footnotes was to convert it into an 8×8 baking dish. I went that route, making it even easier! Either way, SO GOOD.
If you like this pear crisp, you’ll love my Apple Cranberry Crisp, too!
You can buy The Weeknight Dessert cookbook here – and you should. If not for yourself, think holiday gift!
Watch the video for this Pecan Pear Crisp
Juicy pears in a cinnamon-sugar sauce are tucked under a sweet and crunchy pecan crisp topping. Fresh or canned pears can be used for a convenient year-round dessert!
- 3 ripe pears , sliced thin into bite-sized pieces
- 1 tablespoon lemon juice
- 3 tablespoons brown sugar
- 1 tablespoon corn starch
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup old fashioned oats
- 1/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup chopped pecans
- 1/3 cup unsalted butter, melted
- vanilla ice cream , optional
Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray.
In a large bowl toss all of the filling ingredients together until combined. Transfer to the baking dish.
In a medium bowl, stir all the topping ingredients together until combined.
Evenly sprinkle the topping over the pears.
Place in the oven and bake for 20-25 minutes until the pears are tender and crust is golden.
Serve warm or room temperature with some vanilla ice cream!
- My personal favorite pears to use are Green Anjou, Bartlett, and Bosc, but I really believe any pear would work well in this recipe. You want the fruit to be ripe, but not too soft or you’ll end up with mush after it bakes.
- When pears aren't in season, canned pears work great, too!
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