Pear Crisp Recipe
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Pear Crisp Recipe

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Meet the Cook: Since he's a livestock truck driver, my husband often starts work around 2 or 3 a.m. A piece of this crisp will keep him going till breakfast. And our two boys - ages 10 and 7 - love to have it for dessert and in their school lunches. -Joanne Korevaar, Burgessville, Ontario
Recommended: Pear Desserts
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 12 servings


  • 8 medium ripe pears, peeled and thinly sliced
  • 1/4 cup orange juice
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 cup cold butter, cubed
  • Fresh mint and additional pear slices, optional

Nutritional Facts

1 each: 265 calories, 9g fat (5g saturated fat), 20mg cholesterol, 98mg sodium, 47g carbohydrate (29g sugars, 4g fiber), 3g protein.


  1. Toss pears with orange juice; place in a greased 13-in. x 9-in. baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over pears.
  2. In a large bowl, combine the flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears.
  3. Bake at 350° for 35-40 minutes or until topping is golden brown and fruit is tender. Serve warm. Garnish with mint and additional pears if desired. Yield: 12 servings.
Originally published as Pear Crisp in Country Woman March/April 1999, p31

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NanZim User ID: 3929200 254745
Reviewed Sep. 28, 2016

"We have our own pear trees so I am often looking for pear dessert recipes. This is one of my husband's favorites."

delowenstein User ID: 3766053 244468
Reviewed Feb. 25, 2016

"I made this crisp and the adjustments were: adding 1/2 tsp. ground cinnamon and 1/4 tsp. ground nutmeg to the topping mixture before cutting in the butter. I used 10 medium Bosc pears, peeled and thinly sliced. I'd mixed pears, orange juice, sugar and spices together before putting in a greased and floured 13x9x2" baking pan. The baking time was kept as is! This crisp came out very nicely! delowenstein"

JCV4 User ID: 628113 220802
Reviewed Feb. 18, 2015

"This is an excellent and easy recipe to make. You could really use any kind of fruit in it. I didn't have orange juice so I substituted lemon juice instead. Great taste, thanks!"

Lammer100 User ID: 7982305 28773
Reviewed Sep. 10, 2014

"I made this exactly as the recipe states and it was delicious. We ate it with sweetened whipping cream. I've used a lot of different recipes for fruit crisp but this one has the perfect ratio of topping to fruit. This is a keeper."

Willowcat1 User ID: 6150171 49576
Reviewed Dec. 28, 2013

"This is very good! I used part apples and part pears, both of which were a little "past their prime", however, it turned out great! One of my friends insisted I put MORE topping on and that did become a little thick. I preferred mine without ice cream, but my friends preferred vanilla ice cream with it. Great, light, comforting dessert to our Christmas dinner :)"

murphykenw User ID: 6650309 52582
Reviewed Dec. 15, 2013

"'Nice thing about this dish is that you can vary which fruit you use according to your audience, what is in season. I have combined apples, pears, cranberries & peaches. Rhubarb adds a nice touch, too. Delicious! Ken from Milwaukee."

Fire291 User ID: 934301 25351
Reviewed Nov. 6, 2013

"My neighbor gave me 8 pears the other afternoon and found this recipes. Need 8 pears :) We topped it off with an extra special treat, vanilla ice cream."

[email protected] User ID: 2981755 19967
Reviewed Oct. 25, 2013

"Made this last night and everyone from family, friends and neighbors managed to eat it all up. I'm going to make some 8x8 tin foil pans to stock up the freeer; so yummy."

ldoane User ID: 1474064 28771
Reviewed Sep. 28, 2011

"This is absolutely delicious!! My neighbor wants to buy them from me to give at Christmas. They said it is even good partially frozen"

Kris Countryman User ID: 1858674 24104
Reviewed Oct. 29, 2010

"Very tasty. easy to prepare."

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