Desserts · Vegetarian · Fall · Baking

Cinnamon Pear Crisp with Oat Topping

Name: Cinnamon Pear Crisp with Oat Topping
Prep time: 25 min
Cook time: 55 min
Total time: 95 min
Yield: 6
Ingredients: 6 cups ripe but firm pears, peeled, cored and sliced about 1/2 inch thick; 1 tbsp fresh lemon juice; 1 tsp vanilla extract; 1 tsp ground cinnamon; ¼ tsp ground ginger; 1 tbsp all-purpose flour; 1 cup old-fashioned rolled oats; ½ cup all-purpose flour; ½ cup packed light brown sugar; ¼ tsp fine salt; ½ cup unsalted butter, melted; Butter for greasing the dish, as needed

Tender pears baked beneath a buttery oat crumble, with cinnamon, a little ginger and a squeeze of lemon. A warm autumn dessert to spoon into bowls after dinner.

Recipe by Tasty Recipes

Published 2026-09-09

1 hr 35 min6 servings

Timing breakdown · 2 timed stages

Estimated total: 25 minutes to preheat and prepare, 45 to 55 minutes to bake, and 15 minutes to rest. The headline allows the full 55-minute bake; firmer pears may need longer.

Preparation: 25 min
Cooking: 55 min

Baking Step 5: 45 to 55 minutes
Resting / cooling Step 6: 15 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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Golden oat-topped pear crisp in a white baking dish, with a serving of tender pears in a cream bowl and two fresh pears behind it.

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How to make Cinnamon Pear Crisp with Oat Topping

01
Heat the oven to 350°F (180°C). Grease an 8-inch square baking dish and set it on a rimmed baking sheet to catch any bubbling juices. Wash the pears before peeling, coring and slicing.
02
Toss the measured pears with lemon juice, vanilla, cinnamon, ginger and the tablespoon of filling flour. Spread them in the dish.
03
In another bowl, stir together oats, topping flour, brown sugar and salt. Pour in the melted butter and work it through with a fork until moist clumps form.
04
Scatter the oat mixture over the pears without pressing it down. Leave the topping loose so its surface can brown.
05
Bake on the centre rack for 45 to 55 minutes, until the topping is golden, the filling bubbles around the edges and a knife slides easily into the pears. If the topping browns early, cover loosely with foil and continue until the fruit is tender.
06
Rest on a heatproof surface for 15 minutes before spooning into six bowls. The juices will settle as the crisp cools.

Recipe questions

Which pears should I use?

Choose ripe pears that still hold their shape when sliced. Very hard fruit can need extra oven time, while overripe fruit can break down into a loose filling. Measure six cups after peeling and coring.

Does this topping contain nuts?

No nuts are included. The recipe does contain wheat and milk; check ingredient labels and your preparation area when cooking for someone with an allergy.

Can I prepare it ahead?

Bake ahead, then divide leftovers into shallow containers and refrigerate promptly, within 2 hours. Keep at 4°C (40°F) or colder and eat within 2 to 3 days. Reheat the portion you need to 165°F (74°C). Refrigeration softens the topping; reheating uncovered in the oven helps dry its surface.

Can I use steel-cut oats?

Use rolled oats for this crumble. Steel-cut oats need substantially more liquid and cooking time and will not soften properly in this topping.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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This version uses oats instead of nuts, brown sugar in the topping, and ginger and lemon in the fruit. For a larger batch, use another baking dish rather than piling the fruit deeper; judge doneness by tender pears and bubbling juices.

Adapted from Blair Lonergan at The Seasoned Mom.

Additional guidance: Paula Deen: pear crisp with lemon and melted-butter topping · Foodland Ontario: pears and seasonal availability · Health Canada: safe handling of leftovers