Pear Crisp with Cinnamon
A comforting and satisfying dessert made with tender caramelized pears and a golden, buttery oat topping infused with warm cinnamon and brown sugar, perfect for the fall season.
Ingredients
For the Filling
- 6 large ripe but firm pears, peeled, cored, and sliced (about 6 cups)
- 1/4 cup brown sugar
- 1 tablespoon maple syrup or honey
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch or arrowroot powder (for thickening)
For the Crisp Topping
- 3/4 cup gluten-free rolled oats (or regular oats)
- 1/2 cup all-purpose flour or almond flour
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 6 tablespoons cold unsalted butter, cubed
- 1/4 cup chopped walnuts or pecans (optional, for crunch)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). In a large bowl, toss the sliced pears with brown sugar, maple syrup, lemon juice, cinnamon, nutmeg, vanilla, and cornstarch until evenly coated.
- Transfer the pear mixture to a greased 9x9-inch baking dish (or similar size) and spread evenly.
Make the Crisp Topping
- In another bowl, combine the oats, flour, brown sugar, salt, and cinnamon. Add the cold butter cubes and use your fingers or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in chopped nuts if using.
Assemble and Bake
- Sprinkle the crumble topping evenly over the pears, covering them completely but loosely. Place the dish on a baking sheet and bake for 35–40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
Cool and Serve
- Remove the crisp from the oven and let it cool for at least 10 minutes before serving warm with a scoop of vanilla ice cream or whipped cream.
Notes
For the best flavor balance and texture, use a mix of pear varieties. Chill your butter for a crisp topping and consider adding nuts for texture. This crisp can be made a day in advance and baked just before serving.