Fresh Pear Crisp

Fresh Pear Crisp

This was one of my favorite desserts while growing up. I loved the smell from the oven. All of the fresh fruit and buttery goodness. When my mom pulled this dessert out of the oven, I would start eating the crumble top while she wasn’t looking. I would always get into trouble for that. I told her the crumble top is the best part. She said, “I know! You need to save some for when it’s served.” 😉

We recently celebrated my husband’s birthday. Instead of a birthday cake, he wanted this. Sometimes it’s nice to switch things up for a birthday rather than a traditional birthday cake. Whether it’s cake, cookies, brownies, or good pastries, I’m all about the deliciousness. 

This is my mother’s recipe. I tweaked a few things. I hope you enjoy it as much as our family does. This recipe works well with fresh apples too!!! In fact, most of the time I make this with Granny Smith Apples. This time around we had a bunch of pears from Costco that we needed to use up and wow—this was awesome too! So, here it is! Fresh Pear Crisp! 


Heather 🙂

Equipment needed for this recipe:

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5 from 2 votes

Pear Crisp

Call it crisp or crumble, this is delicious!!! You can make this with fresh apples or pears.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Course: Dessert
Keyword: Apple Crisp, Apple crumble, Pear Crisp, Pear Crumble
Servings: 16


  • whisk
  • pastry blender
  • 9x13 casserole dish
  • wooden spoon



  • 2 lbs. sliced and peeled pears
  • ½ cup salted butter melted
  • 2 Tablespoons fresh lemon juice
  • ½ cup flour (dip and sweep method) 72.5 grams
  • ¼ cup oats (dip and sweep method)
  • 4 teaspoons cinnamon
  • ½ cup sugar


  • 2 cups flour (dip and sweep method) 290 g
  • 2 cups sugar 400 g
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 egg, well beaten
  • ¾ cups salted butter melted


  • Preheat oven to 325°F

For The Filling:

  • Peel and slice all of the pears. Then cut the slices into thirds. Cut them the way you'd like to eat them. Place them in a large bowl.
  • Melt the butter and pour it on top of the pears.
  • Add the rest of the filling ingredients and mix them by hand with a wooden spoon.
  • Place the filling inside evenly in a 9x13 pan and a set aside.

For The Topping:

  • Whisk together the following: flour, sugar, baking powder, salt, and cinnamon in a large bowl.
  • In a separate bowl, beat 2 eggs. Pour the eggs on top of the flour/sugar mixture. Mix together with a pastry blender until the mixture is crumbly.
  • Sprinkle the topping over the pear filling.
  • Poke 8 holes on the top of the topping. Pour the melted butter all over the topping.
  • Bake for 60-75 minutes or until the top is golden brown and crispy. Oven times vary. For more even baking, rotate the 9x13 pan after 40 minutes of baking in the oven.
  • Serve warm with ice cream or fresh whipped cream. (I personally like salted caramel ice cream or vanilla bean ice cream with this.) Enjoy!


Tips: I recommend using fresh pears or fresh apples as opposed to canned or from a jar. Otherwise the syrup from the canned fruit can make this dish too goopy. 
If you’re like me and buy unsalted butter in bulk, there is 1/4 teaspoon of salt in every stick (1/2 cup) of butter. So, if you don’t have salted butter on hand, there’s the formula to fix that! 👍



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