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+ servings
pear crisp on a plate and topped with whipped cream

Simple Pear Crisp

This pear crisp is an easy and delicious dessert to serve all winter long!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Kelsie


  • 5 tablespoons cold unsalted butter
  • 6 cups peeled cored and sliced pears (from 2 to 3 pounds)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 2/3 cup packed light brown sugar
  • 3/4 cup rolled oats
  • 1/2 cup almonds coarsely chopped
  • 1/4 teaspoon salt


  1. Preheat the oven 400 degrees. Spray a 9-inch square baking pan with cooking spray and set aside.
  2. Cut the butter into 1/4-inch cubes and refrigerate while you make the filling.
  3. Combine the sliced pears, lemon juice, vanilla extract, and 1 tablespoon of the brown sugar in a medium mixing bowl. Stir to coat the pears evenly.
  4. Spread the pears into an even layer in the baking pan.
  5. Remove butter from the fridge and and combine with the oats, almonds, salt, and remaining brown sugar in a food processor. Pulse 10 to 15 times, until combined but still chunky.
  6. Sprinkle the butter mixture evenly over the pear mixture. Bake 30 to 40 minutes, until the topping is browned and the pear juices are bubbling. Cool at least 20 minutes, then serve.

    Store uneaten crisp loosely covered in the fridge for 2 days.

Recipe Notes

  • Be your butter is chilled well before you make your topping.
  • You can serve your crisp warm or cold. If you want to serve it cold, you can refrigerate it, loosely covered with plastic wrap, for a couple of days.
  • I didn’t add any spices to this crisp, and just added a bit of vanilla as flavor so you’d really taste the pears. But if you want to mix things up, here are a few ideas:
  • substitute 1/4 teaspoon almond extract for the 1/2 teaspoon of vanilla
  • add a 1/2 teaspoon of cinnamon or a pinch of nutmeg to the filling.