Can I make spiced pear crisp ahead of time?

Yes, you can prepare the spiced pear crisp up to a day in advance. Assemble the pears and topping separately, cover, and refrigerate. When ready to bake, sprinkle the topping over the pears and bake as directed. If baking straight from the fridge, add a few extra minutes to the bake time.

Can I use canned or frozen pears instead of fresh?

Absolutely—just be sure to drain canned pears well and pat them dry to avoid excess moisture. If using frozen pears, thaw and drain thoroughly. Fresh pears offer the best texture, but this recipe is flexible and works with what you have on hand.

How do I prevent a soggy crisp topping?

The key to a crisp, golden topping is using cold butter and not overworking the crumb mixture. Bake your spiced pear crisp uncovered, and if your pears are especially juicy, toss them with a spoonful of flour or cornstarch before adding the topping. This helps thicken the juices as they bake.

Can I make this recipe gluten-free or vegan?

Definitely! Swap the all-purpose flour for a gluten-free blend, and use certified gluten-free oats if needed. For a vegan spiced pear crisp, substitute coconut oil or plant-based butter for the regular butter. The flavor and texture will still be fantastic.

Spiced Pear Crisp Recipe: 5 Proven Steps to Remarkable

Description

A cozy, bubbling dessert featuring juicy pears baked with warming spices and topped with a golden, crunchy oat crumble. Pure comfort for chilly nights.

Ingredients

Scale

6 ripe but firm Bartlett or Bosc pears, peeled, cored, and sliced
2/3 cup brown sugar, divided
1 tablespoon fresh lemon juice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of ground cloves (optional)
1 tablespoon cornstarch or flour (if pears are especially juicy)
1 cup old-fashioned rolled oats
2/3 cup all-purpose flour (or gluten-free blend)
1/2 cup cold unsalted butter, cubed (or plant-based butter for vegan)
1/2 cup chopped pecans or walnuts (optional)
1/4 teaspoon salt

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Instructions

Preheat oven to 350°F (175°C). Lightly butter a 9-inch glass or ceramic baking dish.
In a large bowl, toss sliced pears with 1/3 cup brown sugar, lemon juice, cinnamon, ginger, nutmeg, cloves (if using), and cornstarch or flour if your pears are very juicy. Spread evenly in prepared dish.
In another bowl, combine oats, flour, salt, remaining 1/3 cup brown sugar, and nuts if using. Add cold butter and use fingertips or a pastry cutter to work it in until the mixture is crumbly with pea-sized bits.
Sprinkle the topping evenly over pears, covering them but don’t press down.
Bake, uncovered, for 35–40 minutes or until pears are tender and juices bubble at the edges and topping is deep golden brown. If topping browns too quickly, cover loosely with foil during the last 10 minutes.
Let cool at least 10 minutes before serving. Best served warm with vanilla ice cream or whipped cream.

Notes

You can prepare the crisp in advance—assemble pears and topping separately, then refrigerate and bake fresh. To prevent a soggy topping, always use cold butter and toss extra-juicy pears with a spoonful of cornstarch or flour. Easily make it gluten-free or vegan with the substitutions in the ingredients list.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of crisp
Calories: 320
Sugar: 26g
Sodium: 90mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 5g
Protein: 3g
Cholesterol: 30mg