If you love a warm fruit dessert with plenty of buttery topping, this pear crisp recipe is one to try. Fresh pears bake with cinnamon and nutmeg under a thick oat crumble, and there’s an easy homemade caramel sauce to drizzle over each bowl. It takes about 20 minutes to get into the oven, so you can have dessert baking while you finish dinner.
This is the kind of fall dessert I love sharing when the weather starts to cool down. The pears and warm spices make the kitchen smell so good, and it’s easy enough to put together for a family dinner or a cozy evening with friends. You get all that comforting baked-fruit flavor without fussing with a pie crust.
The easy caramel topping makes it worth pulling out one more pan. Just whisk brown sugar, butter, cream and vanilla together on the stove while the crisp bakes. Spoon it over the warm pears with a scoop of vanilla ice cream, and you’ve got a little caramel in every bite.
Is This the Right Recipe for You?
- You love plenty of topping. This crisp has a generous layer of buttery brown sugar oat crumbs over tender pears.
- You love pears. This filling is all about fresh pears, with cinnamon and nutmeg to bring out their sweet flavor.
- You’re looking for a cozy fall dessert. Warm fruit, lightly crisped oats and caramel make this a comforting finish to dinner.
- You like a rich, sweet finish. The included quick caramel sauce adds another layer of sweetness, especially with vanilla ice cream.
- You want something simple to put together. There’s no crust to roll or mixer to use, with about 20 minutes of prep before baking.
- You plan to serve it warm. The topping is at its best freshly baked; it softens as it sits over the juicy filling.
Ingredients You’ll Need
- Pears: Choose ripe pears that still feel slightly firm. Bosc, Anjou and Bartlett are good options. Avoid very soft or bruised fruit, which can break down more during baking. Peel and core the pears before slicing.
- Old-fashioned oats: These give the topping its hearty texture. Use old-fashioned rolled oats rather than steel-cut oats.
- All-purpose flour: The flour helps form the crumb topping. The filling doesn’t have an added thickener, so the pears stay juicy.
- Light brown sugar: You’ll use it in the filling, topping and caramel sauce. Pack it when measuring.
- Butter: Use unsalted butter for the topping and salted butter for the caramel sauce. The topping butter should be softened enough to work into the dry ingredients.
- Cinnamon and nutmeg: Cinnamon goes into both the filling and topping, while nutmeg adds a little extra warmth to the pears.
- Heavy cream and vanilla extract: These round out the quick caramel sauce. Use heavy cream for the intended richness and consistency.
How to Make Pear Crisp
Start with the pear filling, mix the oat topping by hand and bake until golden and bubbling. Make the caramel near the end of baking so it’s warm and ready to drizzle.
1. Prepare the pears
Preheat the oven to 375°F and grease an 8×8-inch baking dish.
Peel the pears, remove the cores and cut them into thin, even slices. Place them in the prepared dish and sprinkle with the brown sugar, cinnamon and nutmeg. Gently toss until the slices are evenly coated, then spread them into an even layer.
2. Mix the topping
Add the oats, flour, brown sugar, softened unsalted butter and cinnamon to a medium mixing bowl. Use your fingertips to work the butter into the dry ingredients until the mixture resembles moist crumbs. Check the bottom of the bowl for any dry flour and work it into the mixture.
Pro tip: The butter should be soft enough to press easily with a finger, but not melted. If needed, microwave it for about 10 seconds, then check before heating it further.
3. Assemble and bake
Sprinkle the topping evenly over the pears, leaving the crumbs loose rather than pressing them down. There’s a generous amount of topping, so don’t worry if it looks like a lot. The pears will cook down as they bake.
Bake for about 40 minutes, until the topping is golden brown and the fruit juices are bubbling around the edges. To check the pears, carefully slide a small knife through the topping into the fruit. The slices should feel tender with little resistance.
Pro tip: If the topping is browning before the pears are tender, loosely lay a piece of foil over the dish and continue baking.
4. Make the easy caramel sauce
Near the end of baking, combine the brown sugar, salted butter, heavy cream and vanilla extract in a medium saucepan over medium heat.
Cook for about 5 minutes, whisking constantly, until the butter melts and the mixture begins to boil lightly. Continue whisking and let it boil gently for another 2 to 3 minutes, until smooth and slightly thickened. Reduce the heat a little if it starts bubbling rapidly. Remove from the heat and set aside.
5. Serve warm
Spoon the warm pear crisp into bowls and top with vanilla ice cream or whipped cream. Drizzle the warm caramel over each serving and enjoy while the oat topping is at its best.
Expert Tips
- Choose ripe but still firm pears. Very soft pears can break down during baking and make the filling extra wet. Cut the slices evenly so they cook at a similar rate.
- Use softened butter for the topping. It should press easily with a finger without being melted. Work it into the dry ingredients until you have moist crumbs with no dry flour left in the bowl.
- Keep the topping loose. Sprinkle it evenly over the pears without pressing it down. This recipe makes a generous layer, and the fruit will settle as it bakes.
- Check more than the color. The topping should be golden, the juices should bubble around the edges and the pears should feel tender when pierced with a small knife. Loosely cover with foil if the topping browns before the fruit is ready.
- Keep the caramel warm enough to drizzle. This quick sauce thickens as it cools. If needed, microwave it in a microwave-safe container for about 15 seconds, then stir and check the consistency.
- Serve fresh for the best texture. The topping softens as it sits over the juicy pears. Add caramel and ice cream to individual servings.
Variations and Substitutions
- Try different pear varieties. Bosc, Anjou and Bartlett all work well. Use one variety or a combination.
- Use dark brown sugar. Substitute it in equal amounts for light brown sugar for a deeper molasses flavor.
- Add nuts. Mix ¼ cup chopped pecans or walnuts into the oat topping for extra crunch.
- Adjust the spices. Leave out the nutmeg for a simpler cinnamon flavor, or replace it with a small pinch of ground ginger.
- Use quick oats if needed. Substitute the same amount for old-fashioned oats. The topping will have a finer, softer texture. Avoid steel-cut oats.
- Try a gluten-free option. Use a measure-for-measure gluten-free flour blend intended to replace all-purpose flour, along with certified gluten-free oats. This substitution hasn’t been tested with this recipe, so the topping’s texture may vary.
What to Serve with Pear Crisp
Creamy toppings pair especially well with the warm fruit and buttery oat crumbs. A warm drink is a nice addition if you’re serving this after dinner.
- Vanilla ice cream: A scoop softens into the warm pears and catches the caramel sauce.
- Whipped cream: A dollop adds a light, creamy finish.
- No Churn Coconut Milk Vanilla Ice Cream: A homemade option if you enjoy a little coconut flavor with your fruit desserts.
- Homemade Caramel Sauce: An alternative topping if you prefer a traditional sauce made with caramelized granulated sugar. It uses a different method from the quick brown sugar sauce included here.
- Instant Pot Apple Cider: A warm, spiced drink to serve alongside a bowl of crisp.
Storage, Freezing and Reheating
Refrigerator: Store leftover crisp in a covered container in the refrigerator for up to 3 days. Keep any leftover caramel in a separate covered container in the refrigerator. The oat topping will soften as it absorbs moisture from the pears.
Reheating: Warm individual portions in the microwave in short intervals. To help the topping crisp back up, reheat the crisp in an oven-safe dish at 350°F until warmed through, loosely covering it if the topping starts to brown too much.
Caramel: This sauce is best freshly made. Refrigerated sauce will firm up; warm it in a microwave-safe container in short intervals, starting with about 15 seconds, and stir until it is warm enough to drizzle.
Freezing: For the best texture, plan to enjoy this crisp fresh or refrigerated. Freezing can soften the fruit and topping further, and this particular recipe has not been tested for freezing.
Frequently Asked Questions
What’s the difference between pear crisp and pear crumble?
A pear crisp typically has an oat topping, while a pear crumble traditionally has a flour, butter and sugar topping without oats. The names often overlap, but this recipe fits the usual American definition of a crisp because it includes old-fashioned oats.
What pears are best for pear crisp?
Bosc, Anjou and Bartlett pears are good choices for pear crisp. Choose ripe pears that are still slightly firm so they soften during baking without breaking down too much. Avoid very soft or mushy fruit, which can make the filling extra wet.
Do you need to peel pears for pear crisp?
You don’t have to peel pears for pear crisp, but I prefer to peel mine in case the skins are tough. Some skins can stay chewy after baking, especially on thicker-skinned varieties like Bosc. Peeling gives the filling a softer, more consistent texture.
Why is my pear crisp watery?
Pears release juice during baking, and very ripe fruit can make the filling especially wet. This recipe has no added flour or cornstarch in the filling, so some loose juice is expected. Use ripe but still firm pears and bake until the fruit is tender and the juices are bubbling around the edges.
Can I make pear crisp ahead of time?
You can bake pear crisp ahead and reheat it, but the topping has the best texture shortly after baking. Store leftovers covered in the refrigerator for up to 3 days and reheat before serving. Keep the caramel separate, or make it fresh just before serving.
More Fruit Desserts
If you enjoy warm fruit desserts or have a few more pears to use, try one of these recipes next.
- Apple Crisp with Oatmeal Topping: A classic apple dessert with a buttery oat topping.
- Apple, Pear and Cranberry Crisp: A mixed-fruit crisp with tart cranberries and warm spices.
- Pear Bread with Almond Glaze: A lightly spiced pear loaf for breakfast, snacking or dessert.
- Berry Almond Crisp: A berry dessert with a buttery almond oat topping.
Made this Pear Crisp with Easy Caramel Sauce? Leave a review and let me know how it turned out!
Pear Crisp with Easy Caramel Sauce
Ingredients
Method
- Preheat the oven to 375°F. Grease an 8×8-inch baking dish.
- Peel, core and thinly slice the pears. Place them in the prepared dish and sprinkle with the brown sugar, cinnamon and nutmeg. Gently toss to coat and set aside.
- Add the oats, flour, brown sugar, softened unsalted butter and cinnamon to a medium mixing bowl. Use your hands to work in the butter until well combined and the mixture resembles moist crumbs.
- Sprinkle the topping evenly over the pears without pressing it down. Bake for about 40 minutes, until the top is golden brown, the edges are bubbling and the pears are tender. If the topping browns before the pears are tender, loosely cover with foil and continue baking.
- Near the end of baking, combine the caramel ingredients in a medium saucepan over medium heat. Cook, whisking constantly, for about 5 minutes, until the butter is fully melted and the mixture begins to boil lightly.
- Continue whisking and allow the sauce to boil gently for another 2 to 3 minutes, until smooth and slightly thickened. Remove from the heat and set aside.
- Serve the pear crisp warm with vanilla ice cream or whipped cream, if desired, and the homemade caramel sauce.
Nutrition
Notes
- Pears: Choose ripe pears that are still slightly firm. Bosc, Anjou and Bartlett work well.
- Butter: The topping butter should be softened. If needed, microwave it for about 10 seconds, checking that it softens without fully melting.
- Generous topping: This recipe makes a thick crumble layer. The pears cook down during baking. Place a very full dish on a rimmed baking sheet to catch possible drips.
- Caramel consistency: This is a quick brown sugar sauce with a different consistency from traditional caramel. It is best used fresh and firms as it cools. Microwave in a microwave-safe container for about 15 seconds, then stir to loosen.
- Storage: Refrigerate leftover crisp and caramel separately in covered containers for up to 3 days. The crisp is best fresh because the topping softens as it sits.
