Description
A cozy, golden-brown fruit crisp featuring tender spiced pears and a crunchy, buttery oat streusel topping. This easy-to-make dessert is perfect for holidays or weeknight treats.
Ingredients
Scale
- 6 medium Anjou or Bosc pears (about 2.5 lbs / 1.1 kg), peeled or unpeeled, cored, and cut into ½-inch wedges
- 1 tablespoon lemon juice
- ½ cup granulated sugar (100g)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg (freshly grated if possible)
- 1 tablespoon cornstarch mixed with 1 teaspoon cold water
- 1 cup old-fashioned rolled oats (90g)
- ½ cup all-purpose flour (65g)
- ½ cup light brown sugar, packed (100g)
- ½ cup unsalted butter, cold and cubed (115g)
- ½ teaspoon flaky sea salt
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, toss pear wedges with lemon juice, granulated sugar, cinnamon, ginger, nutmeg, and cornstarch slurry until evenly coated. Let sit for 10 minutes.
- In a medium bowl, whisk together oats, flour, brown sugar, and sea salt. Add cold cubed butter and vanilla. Use a fork or fingers to work butter into dry ingredients until pea-sized clumps form.
- Transfer spiced pears to a 9×9 inch baking dish, spreading evenly. Pour any accumulated juices over the top.
- Sprinkle the oat streusel evenly over the pears without pressing down.
- Place dish on a baking sheet to catch drips. Bake for 45-50 minutes until topping is golden brown and filling is bubbling. Cover loosely with foil if topping browns too quickly.
- Cool for at least 15 minutes before serving to allow filling to thicken. Serve warm with ice cream or whipped cream.
Notes
Use cold butter for a crunchy topping. Let the crisp cool for 15 minutes to allow the filling to set. Can be made ahead and reheated. For gluten-free, use certified GF oats and flour. For dairy-free, use vegan butter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 4
- Protein: 3
Keywords: fall dessert, pear crisp, holiday baking, oat streusel, gluten-free dessert, easy dessert, autumn recipes