Ingredients:

  • 6 medium pears (about 2 lb / 900 g), peeled, cored, and sliced about 1/2-inch (1.3 cm) thick (Bosc, Anjou or Bartlett)
  • 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 of fine salt
  • 1 tsp (5 ml) vanilla extract
  • 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 and cut into small cubes
  • Optional: 1/3 cup (30 g) chopped walnuts or pecans
  • For serving (optional): vanilla ice cream, whipped cream, or a drizzle of lemon mascarpone

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly butter a 9×9-inch (22×22 cm) baking dish or equivalent.
  2. Peel, core, and slice the pears about 1/2-inch thick. Toss immediately with the lemon juice to prevent browning.
  3. In a large bowl, whisk together granulated sugar, light brown sugar, cornstarch, cinnamon, nutmeg, and a pinch of salt. Add vanilla and toss the pear slices with the mixture until evenly coated and slightly glossy.
  4. Transfer the coated pear mixture to the prepared baking dish and spread into an even layer.
  5. In a medium bowl, combine oats, flour, light brown sugar, cinnamon, and salt. Add cold cubed butter and use a pastry cutter, two forks, or a few pulses in a food processor to cut the butter into the dry ingredients until coarse crumbs form with pea-sized clumps. Stir in nuts if using.
  6. Evenly sprinkle the oat streusel over the pear filling, pressing gently in places so topping adheres.
  7. Bake at 375°F (190°C) for 35–45 minutes, until the topping is golden brown and filling is bubbling around the edges. If topping browns too quickly, loosely tent with foil.
  8. Test doneness by piercing a thick pear slice with a fork — it should be tender but not mushy and the filling should be bubbling to confirm the starch has thickened.
  9. Let the crisp rest 10–15 minutes to allow juices to thicken slightly. Serve warm topped with vanilla ice cream, whipped cream, or lemon mascarpone.