My Pear Crisp with Almond Oat Topping is equal parts refreshing and indulgent, with juicy pears and cozy warming spices. This recipe calls for simple, wholesome ingredient swaps for a healthier take on the traditional fruit crisp. It's the best dessert to take us into fall!
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When the days start getting shorter and the weather a little cooler – but we're not yet ready to bid summer farewell – my easy pear crisp is the quintessential dessert to transition us into the fall, right alongside my apple pancakes and spiced apple cake!
Juicy, ripe pears make it light and fresh, but the cinnamon and nutmeg give a nod to the cozy autumn days ahead. And, topped with a layer of almonds and oats, just makes it irresistibly crunchy.
Crisp recipes are often loaded with butter and sugar, and while they certainly have their place in my kitchen, I took a lighter approach to this pear crumble recipe by using coconut oil and minimal sugar instead. Sometimes we just want a sweet treat that doesn't weigh us down!
But when the sweet tooth starts barking, don't hesitate to adorn this pear crisp with a scoop of vanilla ice cream or whipped cream! So good!
For more fruit crisp recipes, check out my Plum Crisp, Apple Crisp, Rhubarb Crisp, and Blueberry Peach Crisp.
Why You'll Love This Pear Crisp Recipe
If you're looking for an effortless, classic dessert on the healthier side for family dinners, social gatherings, or to eat straight from the pan (who said that?!), you're going to love this pear crisp recipe!
- Healthy Dessert Option — Swapping out butter for coconut oil and reducing the amount of sugar makes this pear crisp lighter and healthier without sacrificing sweetness.
- Transition Season Dessert — Since pear season straddles summer and fall, my recipe for pear crisp is the perfect transitional dessert to enjoy as the days get chillier.
- Decadent and Refreshing — Ripe pears can be so refreshing, but when mixed with warming spices and a crunchy oat topping, they transform into a truly indulgent dessert.
- Simple Recipe, Big Results — This recipe is all about simple ingredients, easy directions, and the most delicious outcome!
Ingredients and Substitutions
Chopped Pears - Pear crisp with fresh pears is just heavenly! Anjou, Bosc, and Bartlett pears work great with this recipe. You can't really go wrong with any, but make sure they're ripe. They'll soften up even more and get juicier in the oven!
Corn Starch - A binding agent to cohere the ingredients together, and to soak up excess juice from the pears. We want them juicy, but not sopping.
Maple Syrup - My secret ingredient for a healthier fruit crisp! Instead of sugar, we're using maple syrup. It's a more natural, unprocessed sweetener than granulated sugar, and some may say it brings out the bright flavors of the pears even more!
Warming Spices - Cinnamon and nutmeg warm this crisp right up. I love adding a dash of cardamom (ginger is good, too!) – optional, but highly encouraged!
Lemon Juice - A splash of lemon juice balances the sweetness from the baked pears and maple syrup, and restores that deliciously tart flavor the pears lose in the oven.
A large pinch of salt to balance the flavor profile.
Almond Oat Topping Ingredients
Oats - Old-fashioned rolled oats are preferred because they're thick and chewy, but still get toasted in the oven for that perfect crunch.
Cane Sugar - Just a little bit of cane sugar ensures every bite is sweetened to perfection! Feel free to use light brown sugar instead for a subtle note of caramel.
Coconut Oil - To bind the almond oat topping ingredients together for a cohesive, crunchy mixture. You can use butter instead, which traditional fruit crisp recipes call for. Either ingredient will produce that beautiful golden brown finish when baked!
Almonds - Slivered or sliced almonds add extra crunch and a nutty flavor! Leave these out if you have a nut allergy or are serving a large group with potential allergy concerns.
Another pinch of salt for flavor.
To serve: Whipped cream, vanilla ice cream, or frozen yogurt.
How to Make Pear Crisp
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 350°F and spray a 2-quart baking dish with nonstick cooking spray or grease it with butter or coconut oil.
Step 2: Add the chopped pears, cornstarch, lemon juice, salt, maple syrup, cinnamon, ground cardamom (if using), and ground nutmeg to a large bowl. Toss until well combined.
Step 3: Pour the pear mixture into the prepared baking dish.
Step 4: Add the oats, cinnamon, salt, cane sugar, and cornstarch to a medium mixing bowl. Whisk until well combined.
Step 5: Add the softened coconut oil or butter to the oat mixture. Cut it into the mixture using a fork or pastry cutter until it resembles coarse crumbs.
Step 6: Sprinkle in the almonds until well combined.
Step 7: Pour the oat mixture over the pears and bake for 30-35 minutes or until the crumb topping is golden and the pear juices bubble around the edges.
Step 8: Cool the crisp for 5-10 minutes or until your desired temperature. Serve with whipped cream, vanilla ice cream, or frozen yogurt!
Recipe Pro-Tips
- To peel or not to peel? To save time, I didn't peel the pears. I don't mind how the pear skin tastes in the crisp, but if you prefer no skin, peel before chopping.
- Tent with foil if needed. If the oats and almonds start to brown before the juices bubble around the edges, tent the pan with aluminum foil for the last 5-10 minutes of baking.
- Prevent a dry crisp by using ripe pears. If they still aren't juicy, stir 2-3 tablespoons of apple juice into the pear filling mixture.
- Cool before serving. Let the crisp sit for at least 30 minutes to thicken the sauce before topping with ice cream or whipped cream.
Recipe Variations
- Apples and Pears: Mix pears and apples together for an even more harvest-inspired pear and apple crisp! Slice or chop 3 apples and 3 pears (peeled or unpeeled), and follow the recipe as directed.
- Different Nuts: Instead of almonds, use pecans, walnuts, or even pistachios in the oat topping for a nutty texture.
- Gluten-Free: Use certified gluten-free oats for the crisp topping to accommodate gluten allergies. (The recipe doesn't call for flour, and is naturally vegan/dairy-free if made with coconut oil instead of butter.)
For another healthy pear recipe, try my Pear Sauce or Creamy Pear Smoothie!
Serving Suggestions
This pear crisp recipe with oats takes on a new, lavish role with a scoop of ice cream or a dollop of whipped cream, or frozen yogurt, ideal for elegant, comforting desserts at dinner parties or potlucks.
With coconut oil, maple syrup, and cane sugar, this can also be a heavenly, guilt-free breakfast! I've been known to top it with a large scoop of cottage cheese for the full experience (OMG so good!). You know I am a big fan of dessert-breakfast hybrids(protein oatmeal breakfast cookies or kodiak mug cakes, anyone?).
Storage Directions
- Refrigerating: Store leftover pear crisp in an airtight container and keep in the fridge for up to 5 days.
- Freezing: Cool completely before freezing. Keep in a freezer-safe container or covered with plastic wrap or aluminum foil for up to 3 months.
- Reheating: To thaw, defrost the crisp overnight. Then reheat in the oven at 350°F for 5-10 minutes, or until heated through.
FAQs
While both desserts have sweetened fruit as the base, crisps feature a streusel topping made with flour, oats, nuts, and butter/oil, whereas cobblers are made with biscuit dough, either dropped in by the spoonful throughout the pan or rolled on top, which bakes more like bread or cake.
Yes, you can make a pear crisp with canned pears. Just make sure to drain them well before cutting them up to make the filling.
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More Fall Dessert Recipes
If you liked and made this Pear Crisp Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Pear Crisp
Ingredients
Pear Filling
- 8 cups chopped ripe pears from about 6 large pears
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- Large pinch of salt
- ⅓ cup maple syrup
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cardamom optional but encouraged
- ¼ teaspoon ground nutmeg
Almond Oat Topping
- 1 cup old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1 large pinch salt
- 3 tablespoons organic cane sugar or packed light brown sugar
- 1 tablespoon cornstarch
- ¼ cup coconut oil or butter, softened
- ½ cup slivered or sliced almonds
- Whipped cream, vanilla ice cream or frozen yogurt, to serve
Instructions
- Preheat the oven to 350°F and spray a 2-quart baking dish with nonstick cooking spray or grease it with butter or coconut oil.
- Add the chopped pears, cornstarch, lemon juice, salt, maple syrup, cinnamon, ground cardamom (if using), and ground nutmeg to a large bowl. Toss until well combined.
- Pour the pear mixture into the prepared baking dish.
- Add the oats, cinnamon, salt, cane sugar, and cornstarch to a medium mixing bowl. Whisk until well combined.
- Add the softened coconut oil or butter to the oat mixture. Cut it into the mixture using a fork or pastry cutter until it resembles coarse crumbs.
- Sprinkle in the almonds until well combined.
- Pour the oat mixture over the pears and bake for 30-35 minutes or until the topping is golden and the pear juices bubble around the edges.
- Cool the crisp for 5-10 minutes or until your desired temperature. Serve with whipped cream, vanilla ice cream, or frozen yogurt!
Notes
- Refrigerating: Store leftover pear crisp in an airtight container and keep in the fridge for up to 5 days.
- Freezing: Cool completely before freezing. Keep in a freezer-safe container or covered with plastic wrap or aluminum foil for up to 3 months.
- Reheating: To thaw, defrost the crisp overnight. Then reheat in the oven at 350°F for 5-10 minutes, or until heated through.
- To peel or not to peel? To save time, I didn't peel the pears. I don't mind how the pear skin tastes in the crisp, but if you prefer no skin, peel before chopping.
- Tent with foil if needed. If the oats and almonds start to brown before the juices bubble around the edges, tent the pan with aluminum foil for the last 5-10 minutes of baking.
- Use ripe pears to prevent a dry crisp. If they still aren't juicy, stir 2-3 tablespoons of apple juice into the pear filling mixture.
- Cool before serving. Let the crisp sit for at least 30 minutes to thicken the sauce before topping with ice cream or whipped cream.
