• November 12, 2018

    Brown Sugar Pear Crisp

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    Pear crisp is a quintessential fall treat. My recipe offers a delicious, juicy pear base with a crunchy cinnamon and buttery brown sugar streusel topping.

    Pear Crisp Recipe

    I buy pears this time of year in giant 5-lb bags. When they become sweetly fragrant to the brink of becoming overripe, I slice up the remainder of the stash and pop them into a baking dish for pear crisp.

    Leftovers are a rare thing for me these days with my husband’s parents staying with us plus our two always-hungrier-than-the-day-before boys. I smile as I set the table for six every day. It’s been such a gift having so much family around this year.

    But if you’re blessed with pear crisp remaining in the morning, it makes a delicious (and dare I say almost balanced?) breakfast. I grew up eating leftover fruit crisps and crumbles straight from the fridge with a pour of cold milk and that is still how I like it.

    Pear Crisp Recipe

    I use my hands to mix the topping ingredients. I press and pinch the butter into the brown sugar and flour mixture until it forms lumps. The texture should resemble wet sand, with no dry flour remaining. I then pinch up bits and drop them onto the pear filling so the larger pieces stay intact, rather than just tipping out the bowl over top. I like my topping like my granola — with lots of clumps.

    I use parchment paper for almost everything – positioning a layer under the fruit keeps the dish clean and allows the sticky caramelized edges to release easily.

    Serve it warm or cold, ideally with ice cream, and with or without plates (I obviously won’t judge). If you’re hungry for other options, I have a vanilla pear crisp recipe over here, with a custard sauce to go with it — and I really love that sauce.

    Pear Crisp Recipe

    Pear Crisp

    A delicious, juicy pear crisp recipe with a crunchy cinnamon and buttery brown sugar streusel topping. Serve warm or cold (or for breakfast -- I won't judge.)
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Course: Dessert
    Cuisine: American
    Servings: 6
    Author: Jennifer Pallian BSc, RD


    • 3 1/2 lbs pears peeled cored and thinly sliced
    • 1/2 cup packed brown sugar
    • 2 tsp ground cinnamon
    • For topping:
    • 1 cup all-purpose flour
    • 2/3 cup packed brown sugar
    • 1/2 cup butter
    • 1/4 tsp coarse salt


    • Preheat oven to 350ºF. Pile pears into an 8x8" glass baking dish and toss with the brown sugar and cinnamon. In a medium bowl, combine the topping ingredients using your fingers to squeeze it all together until no dry flour remains. Sprinkle evenly over the pears. Bake in centre of oven until filling is bubbling at the edges, about 50 minutes, tenting with aluminium foil if topping is browning too quickly.
    Tried this recipe?tag @foodess

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    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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