Granola-Topped Pear Crisp Recipe
Granola-Topped Pear Crisp Recipe photo by Taste of Home
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Granola-Topped Pear Crisp Recipe

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"Lots of crunchy topping and just the right amount of sweetness make this a delicious dish. With fruit and granola, it's perfect for brunch or breakfast!" -Pat Habiger of Spearville, Kansas
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 8 servings


  • 4 medium pears, peeled and thinly sliced
  • 2 tablespoons cornstarch
  • 1/2 cup peach preserves, warmed
  • 1/3 cup all-purpose flour
  • 1/3 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons cold butter
  • 1 cup granola with fruit and nuts

Nutritional Facts

1 each: 244 calories, 7g fat (3g saturated fat), 11mg cholesterol, 132mg sodium, 46g carbohydrate (31g sugars, 3g fiber), 2g protein.


  1. Place pears in a large bowl; sprinkle with cornstarch and toss to coat. Gently stir in preserves just until combined. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
  2. For topping, in a small bowl, combine the flour, sugar, cinnamon, salt and nutmeg. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture.
  3. Bake at 375° for 25-30 minutes or until topping is golden brown and fruit is tender. Serve warm. Yield: 8 servings.
Originally published as Granola-Topped Pear Crisp in Light & Tasty June/July 2007, p43

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NanZim User ID: 3929200 245663
Reviewed Mar. 19, 2016

"We have pear trees and often have an abundance of pears late summer and early fall. I have made this recipe with fresh pears and pears that I have canned both with good results."

darcod User ID: 2791058 105479
Reviewed Sep. 22, 2011

"I served this at Sunday dinner with my in-laws. Everyone enjoyed the difference from an apple crisp; the lightness of the pears. I doubled the recipe and should have baked it a bit long but the flavor was great. I cut the pears thicker rather than thin since they are already a soft fruit."

Carol Jackson User ID: 162853 167893
Reviewed Sep. 16, 2011

"I have never seen pears used in a crisp berfore so that enticed me to try this recipe. I made the following changes: used reduced sugar apricor preserves (peach not available in our market), 5 pears instead of 4, and Splenda brown sugar in place of the sugar. All substitutions were gread. When I make it again I will also add 2 TSP lemon juice to the pears to bring out the flavor. This would be a great recipe with peaches also."

weightoomuch User ID: 2980238 97426
Reviewed Sep. 15, 2011

"Excellent taste and easy to make."

Bobur7 User ID: 4921193 96084
Reviewed Sep. 15, 2011

"Well I kind of made it. Found peach perserves at the store, but when I got home found I had in error picked up apricot, so used it instead. I had some whole rolled oats and shaved almonds and golden raisins all of which together I used in place of the fruit & nut granola. We liked it a lot. It did need a little more butter and about 10 additional minutes to get my topping to crisp up."

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