Easy Pear Crisp with Oat Streusel

Q: Can I make this ahead or freeze an Easy Pear Crisp?

Yes — you can assemble the crisp and freeze it unbaked for up to 2–3 months, then bake from frozen adding a few extra minutes; alternatively, bake it, cool completely, and freeze in portions. Store leftovers in the fridge for 3–4 days; reheat in a 350°F (175°C) oven to restore crispness (microwave will warm it but make the topping soggy). For best texture, re-crisp under the grill or in a toaster oven for a couple of minutes.

Q: What pears work best and can I swap in apples or other fruits?

Use ripe-but-firm pears such as Bosc, Anjou or Bartlett so they soften without turning to mush; avoid overly soft fruit. You can swap 2–3 pears for 2 apples (Granny Smith or Honeycrisp) for firmer texture, or mix pear and apple for balanced sweetness and structure. If using very juicy fruit, keep the cornstarch or increase it slightly to prevent a runny filling.

Q: Is this dessert very high in calories and how can I make it lighter?

One serving is roughly 300–400 kcal depending on portion size and toppings (vanilla ice cream adds more), with most calories coming from the butter and sugars in the streusel. To lighten it, reduce the streusel by 25%, cut back a touch on brown sugar, swap half the butter for applesauce (note: texture will be slightly less crunchy), or serve smaller portions with Greek yogurt instead of ice cream. Also consider adding nuts sparingly for satiety — they add healthy fats and flavour with fewer bites needed.

Easy Pear Crisp with Oat Streusel My GoTo EASY PEAR CRISP

By Fia MartinezSeptember 16, 2025

4.50 (2 Ratings)

Table of Contents

Quick Hook

EASY PEAR CRISP is my best fall comfort dessert.
Ever grabbed a bag of pears and wondered what to do? I have.

Honestly, this easy pear dessert hits that sweet spot. Tender pears, warm cinnamon, and a crunchy oat streusel make it sing.

Pears have been cultivated for over 3,000 years. That sounds wild, right? This baked pears recipe feels timeless and homey. It’s simple, cozy, and so forgiving.

Brief Overview

This recipe is classic American home baking. Think warm kitchen and grandma vibes.
Difficulty level is easy. Prep takes about 20 minutes.

Bake time is 35 45 minutes , total time 55 65 minutes . Yields 6 8 servings. Serve warm with vanilla ice cream for best results.

Use Bosc, Anjou, or Bartlett. They are the best pears for baking. You can also turn it into a pear crumble recipe or a gluten-free pear crisp with minor swaps.

Main Benefits

Pears add fiber and gentle sweetness. That’s the top health benefit here.
It’s perfect for weeknight desserts or holiday meals. Serve it after roast chicken or at Thanksgiving.

What makes this special is the oat streusel. The pear crisp with oat streusel gives crunch and buttery warmth. Add nuts for a pecan crisp twist.

I once swapped pecans for walnuts. My neighbor loved the extra crunch. True story.

This is a great answer to fresh pears what to do with. No pastry skills needed. You can make a pear apple mix too. Try spiced pear and ginger for a twist.

A note for cooks. Keep butter cold. That trick makes the topping flaky. Also coat fruit well with cornstarch. That step prevents a runny filling.

Ready to bake a warm pear crisp with vanilla ice cream? I can already smell it. On to the ingredients and step-by-step directions.

Ingredients & Equipment

I love this EASY PEAR CRISP. It feels like comfort food. Warm. Simple. Rustic. Perfect after a weeknight dinner.

Main Ingredients

For the Pear Filling:

6 medium pears (about 2 lb / 900 g) , peeled, cored, sliced 1/2 inch (1.3 cm) thick. Best pears for baking: Bosc, Anjou, or Bartlett . Choose ripe but firm fruit.
2 tbsp (30 ml) fresh lemon juice.
1/3 cup (67 g) granulated sugar.
2 tbsp (25 g) packed light brown sugar.
2 tbsp (16 g) cornstarch.
1 tsp (2.5 g) ground cinnamon.
1/4 tsp (0.5 g) ground nutmeg.
Pinch fine salt.
1 tsp (5 ml) vanilla extract.

For the Oat Streusel:

1 cup (90 g) old-fashioned rolled oats.
3/4 cup (95 g) all-purpose flour.
1/2 cup (100 g) packed light brown sugar.
1/2 tsp (1.5 g) ground cinnamon.
1/4 tsp (1.5 g) fine salt.
6 tbsp (85 g) unsalted butter, cold, cubed.
Optional 1/3 cup (30 g) chopped walnuts or pecans.

Serving:

Vanilla ice cream or a drizzle of lemon mascarpone.

Short story: I once used overripe pears. Big soggy mistake. Lesson learned. Keep them firm.

Seasoning Notes

Stick to classic spice blends. Cinnamon plus nutmeg is essential. Add vanilla for warmth. Lemon brightens the filling. For a twist, add 1 tsp grated fresh ginger. For deeper nuttiness, toast pecans.

Flavor enhancers: a pinch of salt. A splash of lemon zest. A tablespoon of bourbon for grown ups.

Quick subs: Use arrowroot instead of cornstarch. Use coconut oil for butter free versions. Swap walnuts for pecans for a Pecan Crisp vibe.

Equipment Needed

Essentials only: 9×9 inch (22×22 cm) baking dish, large mixing bowl, medium bowl, vegetable peeler, sharp knife, pastry cutter or two forks, measuring cups, spatula, oven rack.

Household alternatives: Use a round 8 9 inch pan instead. Use a fork if no pastry cutter exists. A food processor speeds topping prep.

Preheat oven to 375° F ( 190° C) . Bake until topping is golden and filling bubbles. Serve warm. Try it as Warm Pear Crisp with Vanilla Ice Cream .

Honestly, it’s simple joy.

Cooking Method

Fun fact: pears keep ripening after picking. I learned that the hard way. I once bought a bag too firm.

They mellowed in two days. That patience made a great Easy Pear Dessert .

Prep Steps

Get everything ready first. Peel, core, and slice six pears. Toss slices in lemon juice to stop browning. Measure sugars, cornstarch, and spices. Cube cold butter and chill until needed.

Save time by prepping topping while pears rest. Use a food processor for quick streusel. Or cut butter with two forks.

Safety first. Use a sharp knife and a flat cutting board. Wear oven mitts when removing the dish.

step-by-step Process

Preheat oven to 375° F ( 190° C) . Butter a 9×9 inch dish.
Toss pear slices with lemon, sugars, cornstarch, spices, and vanilla. Coat evenly.
Spread filling in the dish. Fruit should look glossy and slightly thick.
Make oat streusel. Cut cold butter into oats and flour until pea-sized crumbs form.
Sprinkle streusel over pears. Bake at 375° F ( 190° C) for 35– 45 minutes .
Rest 10– 15 minutes before serving. Serve warm with vanilla ice cream.

Visual cues: topping must be golden brown. Filling should bubble at the edges. Pear slices pierce easily with a fork. Doneness means tender, not mushy. Bubbling confirms the starch set.

Pro Tips

Keep butter cold for a flaky topping. That helps the Pear Crisp with Oat Streusel stay crunchy. Try toasted pecans for a Pecan Crisp twist.

If topping browns too fast, tent with foil.

Common mistakes: using overripe pears leads to mush. Skipping cornstarch makes a runny filling. Pressing the topping too fine kills the crunch.

make-ahead: assemble the crisp and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5 10 minutes to the bake time.

For a gluten-free Pear Crisp , swap to gluten-free flour and oats.

I call this my EASY PEAR CRISP. Honestly, it’s cozy and simple. It’s perfect as a Warm Pear Crisp with Vanilla Ice Cream after a weeknight roast.

Try it and tell me what you did with your Fresh Pears What To Do With dilemma.

Fun fact: pears keep ripening after picking. That helps a lot.
If you’re wondering what to do with fresh pears, this EASY PEAR CRISP is your answer.

It’s simple. It’s homey. It’s the kind of easy pear dessert I make when friends drop by.

Serving Suggestions

Serve warm. Top with vanilla ice cream for a classic finish. Try a scoop for a warm pear crisp with vanilla ice cream moment.

I like to sprinkle chopped pecans for a pecan crisp twist. For a fancier touch, spoon a little lemon mascarpone.

Plate in shallow bowls. Add a drizzle of pan juices. Pair with hot black coffee or a light Moscato. After roast chicken, this pear crisp makes dinner feel finished.

Honestly, it’s a crowd pleaser.

Storage Tips

Cool completely before storing. Refrigerate in an airtight container. Keeps well for up to 4 days. Leftovers taste great cold, too.

To freeze, cool fully and wrap tightly. Freeze for up to 2 months. Thaw overnight in the fridge. Reheat to revive texture.

I reheat at 350° F ( 175° C) for 12 15 minutes . Cover if the topping browns too fast.

Microwaving works for single portions. Heat in short bursts to avoid soggy fruit.

Variations

Want gluten-free? Use certified oats and gluten-free flour. That makes a lovely gluten-free pear crisp. For vegan, swap butter with solid coconut oil.

Try pear apple crisp if pears are shy. Use 2 apples and 4 pears for balance. Add grated ginger or cardamom for spiced pear & ginger vibes.

Use toasted walnuts for extra crunch. Those swaps keep the recipe flexible.

Nutrition Basics

Each serving is about 350 calories. It has fiber and vitamin C from pears. Oats add whole grain goodness. Nuts boost healthy fats and protein. This dessert delivers fruit, not empty sugar.

I once burned the topping once. Oops. Lesson learned: tent with foil. Let the crisp rest 10 15 minutes before serving.

It sets better. Try this pear crumble recipe this weekend. You’ll love how simple and comforting it feels. Go make it, friend.

You’ve got this.

Frequently Asked Questions

How do I tell when my EASY PEAR CRISP is perfectly cooked?

The crisp is done when the oat topping is golden brown and the pear filling is bubbling around the edges; a fork should pierce a thick slice of pear easily but it shouldn’t be mushy.

If the topping browns too fast, loosely tent with foil and keep baking until the filling bubbles that bubbling is the starch doing its job. Let it rest 10 15 minutes after baking so the juices thicken, then serve warm (a scoop of vanilla ice cream is a classic touch, like a cosy tearoom crumble).

Can I make this ahead or freeze an Easy Pear Crisp?

Yes you can assemble the crisp and freeze it unbaked for up to 2 3 months, then bake from frozen adding a few extra minutes; alternatively, bake it, cool completely, and freeze in portions.

Store leftovers in the fridge for 3 4 days; reheat in a 350°F (175°C) oven to restore crispness (microwave will warm it but make the topping soggy). For best texture, re-crisp under the grill or in a toaster oven for a couple of minutes.

What pears work best and can I swap in apples or other fruits?

Use ripe but-firm pears such as Bosc, Anjou or Bartlett so they soften without turning to mush; avoid overly soft fruit. You can swap 2 3 pears for 2 apples (Granny Smith or Honeycrisp) for firmer texture, or mix pear and apple for balanced sweetness and structure.

If using very juicy fruit, keep the cornstarch or increase it slightly to prevent a runny filling.

How can I make the Easy Pear Crisp gluten-free or dairy-free without losing the crumble texture?

Replace the all-purpose flour with a 1:1 gluten-free flour blend and use certified gluten-free rolled oats; this keeps the streusel structure similar. For dairy-free/vegan, swap the cold butter for solid coconut oil or a refrigerated vegan butter in the same weight keep it cold and work it in the same way so you still get pea-sized crumbs.

Use arrowroot or tapioca as the starch if you prefer to avoid cornstarch.

Is this dessert very high in calories and how can I make it lighter?

One serving is roughly 300 400 kcal depending on portion size and toppings (vanilla ice cream adds more), with most calories coming from the butter and sugars in the streusel.

To lighten it, reduce the streusel by 25%, cut back a touch on brown sugar, swap half the butter for applesauce (note: texture will be slightly less crunchy), or serve smaller portions with Greek yogurt instead of ice cream.

Also consider adding nuts sparingly for satiety they add healthy fats and flavour with fewer bites needed.