This simple pear crisp dessert is sweet and buttery with a touch of salt, and spiced pears. I love serving this with vanilla ice cream, whip cream, or mixed in with my oatmeal in the morning.

Pear Crisp Tips:

When choosing pears to use for this dessert, don’t use unripe. Bruised and overly soft don’t work as well either. Try to find pears that are right in the middle of their ripeness. Just a bit firm but your fingers don’t bruise them when checking for the perfect pear. 

This recipe is extremely versatile. I have used almond flour instead of almond meal and in a pinch, regular flour works as well. 

Make it gluten free with certified gluten free oats and gluten free flour of choice. Regular sugar works in place of the coconut sugar as well. 

FAQ:

Should I leave the skin on or peel the pears?

In the photos for the recipe I did not peel the pears. My family will eat it just fine this way. If I were having company, I would definitely peel them. Although peel on fruit is not everyones favorite, just pick the option that works best for you!

How should the baked crisp be stored?

When the crisp has cooled, cover the top of the baking dish with plastic wrap and then place in the refrigerator for up to five days. 

What kind of pears should I use?

In this instance I like using D’ Anjou Green or D’ Anjou Red pears. 

Prep Ahead:

This recipe can also be made a day in advance and baked. The day of serving just pop it in the oven covered with a piece of parchment paper at about 300 degrees fro 15-20 minutes. 

If baking fresh crisp the day company is coming, just prep the crisp topping the day prior. Next, place it in a covered and sealed container in the refrigerator overnight. 

All of the ingredients for the pears can also be mixed the day prior, placed in a covered airtight container, and then placed in the refrigerator overnight. The next day, just peel pears and then cut them into about ¾ inch to one inch pieces. 

Pear Crisp

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Valerie Van Hess
• Total Time: 1 hour 15 minutes
• Yield: 6

Print Recipe

Ingredients

Units USM Scale 1x2x3x

Pears:

• 2 pounds (5 or 6 pears) D’ Anjou Pears* peeled (or unpeeled) cut into ¾-1 inch pieces
• 1 Tablespoon freshly squeezed lemon juice
• ⅓ cup real maple syrup
• ½ teaspoon ground ginger
• ½ teaspoon cinnamon
• ½ teaspoon cardamom
• ¼ teaspoon sea salt
• 1 teaspoon vanilla extract
• 1 Tablespoon arrowroot powder or cornstarch

Crumb Topping:

• ¾ cup oats
• ½ cup almond meal or almond flour (regular flour works too)
• ¾ cup all-purpose einkorn flour* (regular flour works too)
• ½ cup coconut sugar
• ¼ teaspoon sea salt
• ¼ teaspoon cardamom
• ½ cup cold (1 stick) unsalted butter cut into ¼ - ½ inch pieces

Cook Mode Prevent your screen from going dark

---

Instructions

1. First, preheat oven to 350 degrees. Grease an 8x8 pan with butter or coconut oil. I did a larger pan but a smaller one works too. 
2. Next, in a medium sized bowl, mix together lemon juice, maple syrup, ginger, cinnamon, cardamom, sea salt, vanilla extract, and arrowroot powder. Stir together and set aside. 
3. Peel pears with a vegetable peeler. Cut around the core until there are four large pieces of pear. Cut the larger pieces into ¾ inch to 1 inch pieces. 
4. Once all the pears are cut into even cubes, place them in the medium bowl that was set aside. Stir the pears into the mixture ensuring they are evenly coated. Pour the mixture into a greased baking dish and set aside.
5. Next, add the oats, almond meal, flour, coconut sugar, sea salt, cardamom, and butter to a small bowl. Mix together with fingers until the butter is incorporated evenly with the rest of the crumb topping ingredients. 
6. Then add the crumb topping to the pears evenly distributing the mixture. 
7. Lastly, place the pear crisp in the preheated oven and bake for 50-55 minutes until the juices from the pears are bubbling and the topping is golden brown. Allow the crisp to sit for about 30 minutes before serving. 

Notes

Favorite ingredient brands:

One Degree Organics has great gluten and glyphosate free oats. I can sometimes find them at my local Costco or at Azure Standard when they are having a sale as they can be a bit pricy. 

I have a link for shopping at Azure (I do receive a very small commission for using the link). Azure is where I also purchase coconut sugar at a great price. 

Einkorn Flour is a non-hybridized wheat that is easier to digest than regular all-purpose flour. I purchase when it’s on sale at Azure Standard, Whole Foods, or Thrive Market.

Notes:

Don’t use unripe firm pears or overly ripe. They need to be slightly soft and just a bit firm. 

Please remember each oven bakes differently so it may take a few minutes less or more to bake completely. 

• Prep Time: 20
• Cook Time: 55
• Category: Dessert