It was nearing the end of summer when Sylvia told me her pear trees were going to produce quite a bit of fruit. She didn’t like pears, so asked if I could use any when they were ready to pick. Of course I said yes, because it would be the perfect opportunity to use them in a fall recipe! I love eating pears, but don’t bake with them that much, and I’m not sure why–I guess I think of baking with apples more than pears. So I was inspired to bake something with Sylvia’s pears. And it’s always nice being able to use fresh-picked, organic fruit in a recipe!
This Fresh Pear Crisp is what I ended up making. It’s very yummy and the crumbly, buttery topping is so good! It actually tastes a lot like apple crisp, so apple–lovers will like this too. If you have any fresh pears on hand, this is a good recipe to use them in. Or, if you just have apples, substitute those instead. Or use some apples and some pears and make an apple-pear crisp. It’s very easy to make–the most time-consuming part is peeling and chopping the fruit, but it’s definitely worth it!
FRESH PEAR CRISP by NancyC
Makes a 9″ deep dish pie plate or 9 x 9″ square pan
- 2/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 5 cups peeled and chopped fresh pears (about 7-9 medium–size pears; or substitute apples for apple crisp; or use both pears and apples for an apple-pear crisp!)
Topping:
- 1 cup all-purpose unbleached flour
- 1 cup old-fashioned oats
- 3/4 cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup finely chopped pecans
- 1/2 cup (1 stick) butter, melted
Preheat oven to 350˚F. Grease a 9″ deep dish pie plate or square pan well; set aside.
In large bowl, combine the sugar, cinnamon, nutmeg, and ginger, blending well. Toss the chopped pears in this sugar mixture, coating pears evenly, then place in your greased 9″ deep dish pie plate or square pan.
In another bowl, blend flour, oats, light brown sugar, cinnamon, and pecans; stir in melted butter with a fork to get a crumbly mixture. Sprinkle this crumb topping mixture over the pears and bake at 350˚F for 35 to 40 minutes, until topping is golden brown. Serve warm by itself or with a scoop of vanilla ice cream or a dollop of whipped cream.
As I mentioned earlier, this pear crisp tastes a lot like apple crisp. If you’d like it to have more of a pear taste, just use 1/2 teaspoon cinnamon and no nutmeg in the fruit mix–and add a little lemon juice, about 1 teaspoon (the lemon juice tip is from my friend Davin who is a great cook and baker, but I have not tried that myself yet in this recipe). Have you been using pears much in your fall baking?
Linked to Fiesta Friday at The Novice Gardener, Inspire Me Monday at Create with Joy, and Show and Share at Coastal Charm.
Lucky getting a bunch of pears. Love your crisp, I love crisps, they are wonderful warm and comforting and easy. You are so right the most time consuming part of preparing a crisp is prepping the fruit.
Yes, I was so happy to get those pears! And I agree–fruit crisps are definitely warm and comforting! 🙂
wonderful looking crisps 🙂
Thanks so much!
Yum! What a treat to use fresh pears! This sounds so simple to make but it looks incredibly delicious. 🙂
Thanks, Hannah! It really was a treat to use those fresh pears!
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Hi Nancy, gosh I have never known anyone before with a pear tree, how special. Beautiful crisp!
Thanks, Cheri! I love the pumpkin roll you made and posted on your blog (tried to make a comment there, but not sure if it went thru!)
I love apple crisp. It must be equally wonderful to use pears!
Love the sound of an apple-pear crisp, but I think I’d like to try it with the pear alone first — it sounds so good!
Hope you enjoy it! 🙂
The crisp looks wonderful Nancy!
Thanks so much! 🙂
This looks delicious! I love pears. It’s too bad that they don’t last like apples. When they are ready, you have to use them.
Yes, that’s true, Julie. This is a great way to use them up! 🙂
I wish I had a friend who didn’t want the pears off her own tree! This recipe you’re sharing today, Nancy, makes me want to run to the store to buy some. 🙂 I’m a huge fan of pear desserts and this is one I’ll definitely have to make. Thanks for sharing your delicious creation with the Fiesta Friday group! ❤
You’re welcome, Nancy–hope you enjoy the recipe! 🙂
Welcome to the party Nancy. What a great time of year to be able to make fruit baked treats don’t you think? I would love to have a neighbor who would share his fruit/veggies with me, but alas I digress. Thanks for bringing it to this week’s party, everyone will love it. Enjoy your weekend.
Thanks, and hope you are having a great weekend, too, Loretta!
I love crisps of all kinds! Yum.
Yum, this looks really great. I baked for the first time with pears recently, made a pear galette with persimmons . Definitely going to have to try a crisp now too!
I love that look of the crumbly topping! I also do not cook often with pears as it is difficult to find good ones here in HK as they mostly have Asian pears /nashi. I like your idea of substituting with apples in a pinch. I hope you are doing well. Take Care, BAM
Crisps are just the best dessert. I have never made one with pears – so thanks for the recipe Nancy 🙂
You’re welcome! 🙂
HI Nancy, this looks delicious, I love crisps in the fall, and pear crisps are delicious, I like combining pears and blueberries in mine 🙂
Adding blueberries sounds like a great idea!
Ok, this recipe is just delicious. I think i would like a nice piece of smoked gouda to eat on the side.
That sounds good, Rick! Glad you liked the crisp!
I love fall crisps like this! Looks delicious!!!
Crisps are comfort food, for sure. I love the use of pears and this one will definitely be a recipe I do this fall, XOXO
You definitely have me drooling over here with this pear crisp. This just looks so darn good. I love it
I don’t think I could make a crisp any other way than with fresh pears as you have here. It must taste fantastic, I’ve only made apple crisp and rhubarb strawberry crisp. And.. I adore pears in the fall! xx
I bet you would like this pear crisp, Barbara! Your rhubarb strawberry crisp sounds really good, too!