If you haven’t tried pears in a crisp, now is the perfect moment. This oatmeal pear crisp is warm, buttery, and everything you want in an autumn dessert. Pears are tender and spiced with cinnamon, a ribbon of caramel is baked into the filling, and a brown sugar oat crumble gets perfectly crisp in the oven. Serve it warm with vanilla ice cream and an extra drizzle of caramel for a cozy finish.
This pear crisp is adapted from a family-favorite apple crisp with oats and proves that both apples and pears deserve a spot on the dessert table. It’s simple, nostalgic, and delicious to the last bite. I like to drizzle caramel over the fruit filling before topping it with the buttery oatmeal crumble, then bake until golden and bubbling.
Overview: How to Make Pear Crisp
To make the topping, combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl. I prefer dark brown sugar for richer molasses notes, but light brown sugar works well too. Cut in cold cubed butter with a pastry blender until the mixture forms large, coarse crumbs. Chill the topping briefly in the freezer while you prepare the filling so the butter stays cold and the topping bakes up crisp.
For the filling, whisk granulated sugar, arrowroot starch (or cornstarch), cinnamon, and salt together. Add peeled, diced pears and a splash of lemon juice, then toss gently until the fruit is evenly coated. Spoon the pear mixture into a lightly greased 9 x 11-inch rectangular or 11-inch oval baking dish. Warm the caramel briefly until it’s easy to drizzle, then distribute it over the pears. Top with the chilled oatmeal crumble and spread it into an even layer.
Bake the assembled crisp on a rimmed baking sheet at 350°F until the topping is golden and the filling bubbles, about 55 to 60 minutes. Let the crisp cool on a wire rack for at least an hour so the filling sets before serving. It’s especially delicious warm with a scoop of vanilla ice cream and a little extra caramel.
Oatmeal Pear Crisp with Caramel
5 from 1 review
- Author: Laura Kasavan
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 to 8 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This oatmeal pear crisp is cozy, buttery, and exactly what you want for fall: tender cinnamon-spiced pears, a touch of caramel, and a brown sugar oat topping that crisps up beautifully in the oven.
Ingredients
Crisp Topping
- 1 cup (84 g) old fashioned rolled oats
- 1/2 cup (70 g) all-purpose flour
- 1/2 cup (100 g) dark brown sugar (light brown works too)
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (112 g) cold unsalted butter, cubed
Pear Filling
- 2/3 cup (133 g) granulated sugar
- 3 Tbsp (24 g) arrowroot starch or cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 7 cups (910 g) peeled and diced pears
- 1 tsp lemon juice
- 1/4 cup (80 g) caramel sauce
Instructions
- Place a rimmed baking sheet lined with foil on the middle rack and preheat the oven to 350°F. Lightly grease a 9 x 11-inch rectangular baking dish or an 11-inch oval baking dish.
- Make the topping: Combine oats, flour, dark brown sugar, cinnamon, and salt in a medium bowl. Cut in cold cubed butter with a pastry blender until the mixture forms large crumbs. Chill in the freezer until ready to use.
- Make the pear filling: Whisk sugar, arrowroot starch (or cornstarch), cinnamon, and salt in a large bowl. Add diced pears and lemon juice, tossing gently to coat. Spoon the mixture into the prepared baking dish, drizzle with caramel sauce, and evenly sprinkle the chilled oat topping over the fruit.
- Bake: Place the baking dish on the preheated baking sheet and bake for 55 to 60 minutes, until the topping is golden and the filling is bubbling. Cool on a wire rack for 1 hour before serving so the filling sets.
- Storage: Store leftovers tightly covered in the refrigerator for up to 2 days. Reheat in a 350°F oven for 15 to 20 minutes until warmed through.
Notes
Pears: Choose a slightly firm, medium-ripe variety for the best texture. Anjou and Bartlett pears are both excellent options.