This old-fashioned pear dessert has a layer of syrupy fruit and a crisp topping with oats that's clumpy (very important!), and can be made ahead. This is another recipe savior that can be kept refrigerated or frozen; fantastic for impromptu guests or cravings. My recipe is not overly sweet and has an excellent pear-to-crumb ratio.
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Vintage must-bake
This pear crisp is so quick and easy to put together, and is the ultimate comforting dessert. And a change from apples.
Pears are the underdog of the Fall baking fruits, and it's understandable, as apples are one of the most popular flavors in the world. Apple crumble and apple crisp are among the top desserts if you ask around, no matter where you are. If you ask my father, it's the only dessert you'll ever need.
But I love baking with pears and do so often; I think you should too. That is, if you're not already, as this spiced pear cobbler is one of the top recipes in this blog, and has been for years.
Testing Notes
- What are the best pears to use? It's a matter of personal preference, as long as you use ripe pears. I like Bartlett pears, the traditional yellowish-green ones, but have also used Bosc and Anjou pears. Some are meatier, others sweeter.
- Pear prep: Don't be tempted to slice the pears too thin, or they may completely lose their texture when the crisp bakes. While the pears were peeled in this recipe, the skin could be left on if preferred.
- Spices: I use mostly cinnamon and a pinch of other warm spices. You can use a spice mix for apple pie (homemade or store-bought) or any other combination you want. Or just cinnamon. Adjust to your personal taste.
- Oat crumble topping texture: I recommend mixing the topping ingredients by hand or with a fork (as opposed to using the food processor). It's the best way to get clumps and to have the oat texture unaltered.
- Ratios matter. A 9-inch square or 8x11-inch rectangular baking dish works well for this. The crumble should be about 2 inches deep for the ideal pear-to-topping ratio. If using a 9x13-inch baking dish, you'll have a shallower dessert but still as delicious!
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Process steps
Pear layer
Slicing or dicing similar-sized pieces ensures they cook evenly. Pears soften more quickly than apples, so watch out.
Crisp topping
It's a simple method of integrating the dry ingredients with the softened butter until crumbly. And clumpy. This is important, so if it's too loose, clump it with your hand before you sprinkle it.
It can be made ahead and refrigerated for a week or frozen for a month. Break up large clumps before using.
Baking
When the fruit filling starts to bubble up and the topping turns a golden brown, it means the juices are thickening and the crumble is baking as it should.
Always insert a fork or knife to check how soft the pear pieces are. You don't want a pear puree.
If it starts browning too quickly, you can loosely tent the dish with foil.
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Pear Crumble with Oats (old-fashioned crisp)
Ingredients
Pear filling:
- 6 medium-large pears, peeled, cored and sliced
- 2 tablespoons brown sugar, light or dark
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- pinch of ground ginger
- pinch of ground nutmeg
Crisp topping:
- 1 cup all-purpose flour
- 1 cup light brown sugar
- 1 cup rolled oats, also called traditional or old-fashioned oats
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
Instructions
- Preheat the oven to 350°F (180°C).
Make the pear filling:
- In a large mixing bowl, stir 6 medium-large pears, sliced, with 2 tablespoons brown sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, a pinch of ground ginger and a pinch of ground nutmeg until well combined.
- Transfer to a square 9-inch baking dish. Set aside.
Make the crumble topping:
- In another large mixing bowl, place 1 cup all-purpose flour, 1 cup light brown sugar, 1 cup rolled oats, ½ teaspoon ground cinnamon and ¼ teaspoon salt.
- Add ½ cup unsalted butter, softened, and use your fingers or a fork to integrate the butter into the other ingredients, until a loose, crumbly mixture forms. Use your fingers to scatter the oat topping evenly over the pear filling. It's fine if you don't cover the edges completely.
- Bake for 35-40 minutes, or until the pear slices are tender, the juices bubble, and the topping is crispy and golden.
- Serve warm as is, or with a scoop of vanilla ice cream, a dollop of whipped cream or a drizzle of vanilla custard.
Nat says
Hi what temperature do you cook the crumble at?
Paula Montenegro says
Hi Nat, at 350F. It’s all in the recipe card.