Pear Crisp Recipe with Cinnamon Streusel Topping

During late Summer and Fall when pears are in season I love to make a delicious pear crisp and serve it up hot with ice cream. Our pear crisp recipe with cinnamon streusel topping is the perfect finish to any meal.

Make a delicious pear crisp and serve hot with ice cream. Our Easy Pear Crisp recipe with cinnamon streusel topping is loaded with warm bubbly caramel flavor and a crispy streusel topping.

How to Make Pear Crisp

Ingredients for Pear Crisp

• Bartlett Pears. Peeled, cored, & sliced ⅛” to ¼” thick.
• White Sugar.
• Cinnamon.
• Cornstarch.
• Lemon Juice. Freshly Squeezed.
• Streusel Topping. See the recipe for the topping below.

Pear Filling

1. Preheat your oven and coat your pan of choice with butter. We like using cast-iron because it makes our sauce all caramelly.
2. Combine the cornstarch and lemon juice and stir until it is well-mixed.
3. Add the sugar and cinammon.
4. Slice your pears and add them to a large bowl. Pour the cornstarch mixture over the pears and stir to coat. Add these to the buttered cast iron skillet.

Pear Crisp Streusel Topping Recipe

Ingredients for Streusel Topping

• Rolled Oats. The quick-cooking kind.
• Brown Sugar. We prefer dark but the light is fine too if that’s what you have.
• All-Purpose Flour.
• Nutmeg.
• Cinnamon.
• Butter. Cold and diced.

1. Mix all of the ingredients for the streusel topping except the butter and combine well.
2. Cut in the cold butter using a pastry blender for best results.
3. Spoon the resulting crumble over the pear filling and bake for thirty to thirty five minutes.
4. Serve hot with ice cream or serve it chilled.

Tips for Making an Easy Pear Crisp

• Our streusel recipe is very generous. You may not need it all or it works with a larger skillet. You can freeze what you don’t use.
• If you have three to four pears, use a nine-inch skillet. If you have more than four pears, use a larger skillet.
• Your pears should be evenly sliced so that they bake up at the same rate and consistency.
• Should you have lots of extra pears, just freeze them for later! Slice your extra pears, place them in a freezer-safe plastic baggy, and keep them for up to six months. I like to put the exact amount I need for the recipe in each bag and label it so its all ready to go for the pear crisp recipe!
• Instead of using your hands, I strongly recommend that you use a pastry cutter to combine the butter with the other ingredients. The cold butter preserves the texture of the streusel. If you use your hands, your butter will warm up and not give you that crispy topping that makes this pear crisp recipe over the top.
• Your pears should still be mostly firm to give your dessert a great texture without becoming weepy. Refrigerate your pears to prevent overripening.

Variations

Add up to 1⁄2 cup of chopped nuts to the streusel topping. Walnuts or pecans would be
delicious.

If you don’t have enough pears, you can mix apples and pears without changing the recipe.

FAQ

Do you peel pears for crisp?

The peeling of pears is pretty tough so definitely prefer to peel them. To peel your pears fast and easy, just slice off the top and bottom of the pear and peal the rest with a vegetable peeler.

Can you use canned pears?

The liquid and texture of canned pears can be off-putting so I don’t recommend it. Canned pears are very soft and don’t hold their shape as well as fresh pears. If you have canned pears you need to use, three cans are the perfect amount.

What is the best kind of pears for baking?

Bosc or Anjou are usually recommended because they are not as delicate as other pears and will produce a nice texture after baking. However, we love the flavor of a good juicy Bartlett pear in our fresh pear recipes. You can use a mix of pear varieties.

Do I have to use a cast-iron skillet for this recipe?

You don’t have to have a cast-iron skillet to make this recipe, but it sure makes a beautiful presentation! Any baking dish will do.

Does pear crisp need to be refrigerated?

When pear crisp is left on the counter at room temperature it seeps and the caramelized juices escape. Refrigeration will help seal the juices inside.

How long to bake pear crisp?

It takes about thirty to thirty-five minutes to bake the pear crisp recipe until the topping is golden brown and you can see the caramelized pear juices bubbling around the edges of the pan.

Note: Do not overbake the streusel topping. If it starts getting dark it will taste burnt. Cover the baking dish with foil if you suspect the streusel is baking too fast.

Storing Leftovers

Can you freeze a pear crisp?

Absolutely! One thing I like to do with extra pears is to freeze an unbaked pear crisp. Line a nine-inch skillet with parchment paper, build your pear crisp in it but leave off the streusel, wrap it up with the parchment paper and tape, place it skillet and all in the freezer, and freeze for thirty minutes to retain the shape. Then remove it to a freezer-safe plastic baggy and keep it in the freezer ready to bake for up to six months. When you are ready to make it, you will need to add baking time and make the streusel to add partway through the baking process.

You can also freeze individual portions of the prepared dessert and thaw it to serve. Heat it through with the microwave after thawing to enjoy it hot.

How long will pear crisp keep in the refrigerator?

Keep your baked pear crisp in the refrigerator for up to four days in an airtight container, and reheat it in the microwave for thirty seconds to one minute to enjoy warm with ice cream. You can also eat it cold.

Other Great Crisp and Dessert Recipes

Peach Crisp Recipe – Fresh Peach Dessert

Quick and Easy Apple Crisp Recipe

Strawberry Rhubarb Pie Recipe

Fresh Peach Kuchen Recipe

We LOVE Dessert! You can find all of our dessert recipes here!

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More #FallFlavors Recipes Below:

Appetizers and Snacks

• Crispy Air Fryer Cauliflower from Simple and Savory
• Pumpkin Pie Smoothie from House of Nash Eats
• Roasted Grapes Crostini With Rosemary And Pecans from Eat Move Make
• Rosemary Roasted Cashews from SueBee Homemaker

Breakfast and Baked Goods

• Apple Coffee Cake from Devour Dinner
• Apple Pecan Loaf from Palatable Pastime
• Eggless Pear Almond Mini Loaves from Magical Ingredients

Side Dishes

• Balsamic Roasted Brussels Sprouts And Sweet Potatoes from Hezzi-D’s Books and Cooks
• Chestnut Pesto Brussels Sprouts from Cindy’s Recipes and Writings

Main Dishes

• Butternut Squash Gnocchi from A Kitchen Hoor’s Adventures
• No Marinade Lamb Kabobs from Art of Natural Living

Desserts

• Chestnut Chocolate Mousse from The Spiffy Cookie
• Chocolate Pumpkin Mini Cheesecakes from Jen around the world
• Graham Cracker Crumble from The Fresh Cooky
• Pear Crisp Recipe from Hostess At Heart

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