The Basics: Pear Crisp

A crisp is a deep-dish fruit dessert that's topped with a crumbly oat, butter, and flour mixture. It's a fabulously easy and versatile finish to any home-cooked meal. Once you know the basic topping ingredients, you can use whatever fruit is in season. Apple crisp is my dad's favorite, but when I made this, I decided to use pears. As the crisp bakes, the topping browns and the fruit caramelizes. Crisps are best enjoyed warm out of the oven and are especially wonderful when paired with a scoop of vanilla ice cream. This old-fashioned and comforting dessert is always a crowd pleaser, so learn how to make it and


Pear Crisp

Pear Crisp


  1. 4 pounds ripe Bosc pears (8-10 pears)
  2. 1 teaspoon grated orange zest
  3. 1 teaspoon grated lemon zest
  4. 2 tablespoons freshly squeezed orange juice
  5. 2 tablespoons freshly squeezed lemon juice
  6. 1/2 cup granulated sugar
  7. 1/4 cup all-purpose flour
  8. 1 teaspoon ground cinnamon
  9. 1/2 teaspoon ground nutmeg
  10. For the topping:
  11. 1 1/2 cups all-purpose flour
  12. 3/4 cup granulated sugar
  13. 3/4 cup light brown sugar, lightly packed
  14. 1/2 teaspoon kosher salt
  15. 1 cup old-fashioned oatmeal
  16. 1/2 pound (2 sticks) cold unsalted butter, diced


  1. Preheat the oven to 350 degrees F.
  2. Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
  3. For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment.
  4. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
  5. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Serves 8.

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