Juicy pears in a cinnamon-sugar sauce are tucked under a sweet and crunchy pecan-oat topping for this easy Pear Crisp dessert. Fresh or canned pears can be used for a convenient year-round treat!
If you like this pear crisp, you’ll love our Apple Cranberry Crisp, too!
Fall seems to be all about apple pie filling, cranberry sauce, roasted squash, and baked sweet potatoes. But don’t forget about beautiful ripe pears! Let this Easy 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.
The cookbook recipe has the ingredients for this dessert 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 simple and delicious.
Pear Crisp Recipe
Here’s what you’ll need to make this recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Pears: Ripe pears are the star in this dessert. You want them ripe, but not too soft or you’ll end up with mush after it bakes.
- Lemon juice: To balance out the naturally sweet and sour fruit.
- Brown sugar: For sweetness and slight hint of molasses.
- Corn starch: Used to thicken the liquid that’s formed while baking.
- Apple Pie Spice: We love our homemade apple pie spice for fall baking, which adds homey aromatic smells and flavor. Use store-bought or just plain cinnamon, if preferred.
- Vanilla: For added flavor.
- Kosher salt: For taste.
- Crisp topping: Old fashioned oats, flour, brown sugar, chopped pecans, and unsalted butter.
Best Type of Pear to Use
My personal favorite pears to use in this crisp dessert are Green Anjou, Bartlett, and Bosc. But I really believe any pear would work well, so choose the pear you enjoy eating on its own. 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.
Canned Pears Work, Too!
How to Make Pear Crisp
This is truly one of the easiest desserts. Just mix, dump, and bake.
(Scroll below to the printable recipe card for complete details and watch the video.)
- Make the filling: Toss all the filling ingredients together, then transfer to a greased square baking dish.
- Make the topping: Mix all of the topping ingredients together and sprinkle over the pears.
- Bake: Transfer to the oven and bake until the pears are tender and the crust is golden.
- Serve: Enjoy warm or room temperature with some vanilla ice cream!
Allow any leftovers to cool completely, then transfer to an airtight container (or cover the baking dish tightly) and store in the refrigerator for up to 5 days. Briefly reheat the crisp in a microwave, in a microwave safe bowl until warmed through.
More Easy Desserts:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Easy Pear Crisp
For the Filling
- 3 ripe pears , sliced thin into bite-sized pieces
- 3 tablespoons brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon corn starch
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
For the Topping
- 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 , for serving, 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!
Reader Questions and Reviews
This recipe was awesome thank you
Thank you for this recipe Amy! I made this for dinner tonight for the 3 of us and there were no leftovers. For the filling: I used 1 can of pears, including the juice, instead of fresh, and added a big handful of frozen blueberries for sweetness. I omitted the sugar and the lemon juice and added a pinch of cardamom. For the topping: I used vegan butter, omitted the sugar, used walnuts instead of pecans, and added some cinnamon and vanilla. Yes, the brown sugar would have made a difference, but these changes made for a great fully vegan and totally sugar-free dessert!
Soooo easy and De-Lish!! I have now saved this recipe so I can try it with other fruits too! Crumbles and cobblers and such are my FAVORITE desserts but I’m lazy LOL. This was Cinch! Thank you!
Easy and amazing! I used canned pears- will make again.
This was so simp.eand delighted! Had it for a lunch with soup and salad. My guests asked for the recipe. I will be making it again!
I have so many canned pears I didn’t know what to do with. Found this recipe and it got ate up in an hr, my fiancé was mad because he only got one bite. So I’m making it again but triping the batch haha thank you! I used some vanilla In my crumble too
Delicious! Our pears were not ripe at all, so the ending result was very crunchy, but that made it a true “crisp”. Really good. Thank you for the recipe.
We actually got some usable pears from our pear tree this year so I was looking for a recipe and came across this one. It was sooo good. I had about a half cup of apple pie filling left over from turnovers I made last weekend so I added them to the pear mixture. We had it warm with some waffle cone ice cream. YUMMY!!!!!
This recipe was easy and so delicious! We loved it and will be making it often!
Excellent recipe my husband loves this and all my neighbors do too
Terrific recipe! Quick to make, easy to bake, and oh so good. Thanks for sharing. As we have a ton of pears this season, I’ll be making this often.
This was delicious and went beyond my expectations. I used three very ripe pears and only baked for 10 minutes and broiled for 2 minutes since I didn’t want it to be too mushy. Thank you for the recipe!
This was great! I used canned pears so I skipped the sugar in the filling. Still plenty sweet. Delicious and easy way to use canned pears. Thanks!
Did you use just one can of pears?
I just wanted to say a huge THANK YOU THANK YOU THANK YOU!!!! I have been searching for a dessert recipe using pears and finally decided to try this one. So simple, easy, and OMG DELICIOUS!!! Pecans and pears? Inspirational!!! I used canned pears and substituted 1T+1 1/2 teaspoons apple cider vinegar since I didn’t have lemon juice. And I tripled the recipe for a large baking dish and cut up the canned pears into bite sized chunks. Reminds me so much of a peach crumble, but I think I might like this MORE! The pears were extra soft and the crumble was almost chewy, so it was HEAVENLY!!!! Will be keeping and making this recipe for the rest of forever. LOVE LOVE LOVE!!! Thank you again for such a delicious recipe!!!
How to use canned pears. What does the original recipe say?
Hi Susie – you would just replace the fresh with canned.
We made this today using canned pears!! It was so simple and smells delicious, it’s baking now. Thank you for sharing!! We didn’t have cornstarch so I used flour in the filling – it looks like it’s thickening up nicely :)
How much canned pears should I use? Also if I am using canned pears do I need lemon juice?
I’m not sure how many pears come in a 15 ounce can, but you’d need the equivalent of 3 pears. Yep, you’ll still want the lemon juice.
Just wanted to clarify, I tripled the recipe and substituted about 2 regular sized cans of sliced pears per “3 ripe pears” or one large can of pear halves per “3 pears”. Also, when using the apple cider vinegar as a substitute, I halved the amount of vinegar. So for my triple recipe I ended up using 1T + 1 1/2tsp. Just wanted to clarify for anyone else!