This pear cobbler with oats is a perfect autumn dessert and adds a great twist to the traditional cobbler. This recipe is vegan, gluten free and very easy to make. I’ve been on a cobbler kick recently. That sweet, warm, gooey filling and the flaky crust…oh, that crust. It’s no wonder some call it pie-pie.
Pear Crisp With Oatmeal Topping
|Nutrition Facts (per serving)|
(Nutrition data is calculated using an ingredient database and is only a rough approximation.)
This amazing pear crisp is a delicious alternative to apple crisp and a great way to use fresh, ripe pears. Plan to get your pears a few days prior to your baking day because they are typically rather solid when they arrive in the markets.
With a scoop of vanilla or butter pecan ice cream, or drizzled with a little heavy or light cream, serve this dessert warm. Add more chopped pecans or walnuts to the crumble topping if you want the dish to have a bit more texture.
- 6 large pears
- 2 tablespoons lemon juice
- 1 1/2 cups light brown sugar
- 1 cup all-purpose flour, divided
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 3/4 cup quick-cooking oats
- 1/4 teaspoon baking powder
- 6 tablespoons (3 ounces) unsalted butter, melted
- Ice cream, or heavy whipping cream, for serving
Steps to Make It
- assemble the components.
- The oven should be heated at 350 degrees. Butter a baking pan that is 8 inches square liberally.
- Pears should be peeled, the stems removed, and the seeds and fibers scooped out.
- Put the fruit in a bowl with the lemon juice after thinly slicing it. Pour lemon juice over and toss to combine. They won’t oxidize because of the lemon juice.
- Add 1/4 cup of flour, cinnamon, and vanilla to the pears along with 3/4 cup of the brown sugar. Mix thoroughly and then pour the batter into the baking dish.
- The remaining 3/4 cup flour, remaining 3/4 cup brown sugar, baking powder, and melted butter should all be combined in a medium bowl with the oats. With a fork, combine the crumbs until well-combined.
- Over the pear mixture, evenly distribute the oat nut topping.
- Bake the pears and oat topping for 35 to 45 minutes, or until the pears are soft.
- Serve the warm crisp with a thick scoop of vanilla or butter-pecan ice cream, some heavy or light cream, or both.
- The Bosc (golden brown, long neck) and Anjou pears are the ideal pears for baking (oval, greenish yellow skin). In pies and baked sweets, they both maintain their shape well and are firm.
- Consider purchasing pears a few days before you intend to bake with them or consume them. Pears are typically firm when purchased because they are plucked before they have fully ripened. Pears mature most well when left at room temperature. When they are ripe, you’ll notice that the stem end is little squishy. When they are fully ripe, put them in the fridge and use them within three to five days for cooking or eating.
- To make a crisp, try combining many different kinds of sliced fruit. Combine berries like blueberries or strawberries with stone fruits like peaches or cherries. Just remember to account for one cup of fruit per person when serving.
Cinnamon Walnut Pear Crisp
Amazing cinnamon walnut pear crisp using only a few basic ingredients, finished with a mouthwatering oat walnut crumble. This simple gluten-free and vegan recipe for pear crisp is a delicious dessert that you’ll prepare time and time again. It tastes just like traditional pear crisp.
1 HOUR 5 MINS
Pears! Don’t you think this underappreciated fruit deserves more love? Only a few pear recipes are currently posted on the blog, but I was eager to add another one before the winter pear season ended.
Since I love my healthy apple crisp recipe so much, I decided to slightly modify it and make this juicy pear crisp recipe infused with cinnamon and studded with heart-healthy walnuts. Yes, there’s a wonderful walnut oat crumble on top that’s perfectly sweet and toasty and yes, you’re going to fall in love.
Did I have a serving of this delectable gluten-free pear crisp with yogurt for breakfast? ABSOLUTELY. Get ready for your newest fall and winter passion. It’s great for sharing (and easily veganized!) or sneaking bites straight from the fridge.
What makes this homemade pear crisp completely delicious?
Traditional pear crisp recipes frequently contain excessive amounts of butter and sugar. This recipe for pear crisp has undergone a few minor changes to make it a little bit lighter, but don’t worry—it still tastes just like the beloved, authentic variety.
I cut down on the butter and used just a tiny bit pure maple syrup in the filling. You don’t need much at all as the pears are typically sweet and juicy enough on their own. Plus it has an oat walnut crumble that might just be the best part of the recipe. Perfectly sweet, slightly toasty and crunchy. SO DELISH.
Ingredients in this old fashioned pear crisp recipe
The fact that you probably already have the ingredients for this pear crisp dish in your pantry is one of its best features. What you’ll Need for This Recipe:
- Flour: unlike a lot of baking recipes, you can feel free to use all purpose, whole wheat, gluten free all purpose or oat flour.
- Sweetener: you’ll want to use brown sugar or coconut sugar in the crumble, and a little pure maple syrup in the crisp itself.
- Nuts: I love adding chopped walnuts or pecans to the oat crumble for extra crunch and toasty flavor.
- Oats: the oat topping, of course, has oats as well.
- Cinnamon: you’ll be adding cozy cinnamon to the filling and to the crumble on top for extra flavor.
- Butter: melted butter helps the walnut oat crumble clump together to make delicious bites. You can also use vegan butter to keep this recipe vegan and dairy free.
- Pears: I like to use Bartlett pears or green anjou pears, which are in season during the winter months. Make sure they’re ripe but not overly ripe.
- Vanilla: don’t forget vanilla extract for extra flavor in the filling.
- Arrowroot starch: a bit of arrowroot or tapioca starch helps to thicken the filling up so that it doesn’t have a soupy consistency.
How to make gluten free pear crisp
Use oat flour or an all-purpose gluten-free flour in place of ordinary all-purpose flour or wheat flour to make this pear crisp dish gluten free. Countless choices! You can simply create your own oat flour at home to use in this pear crisp recipe, which is good news.
How to tell if a pear is ripe
Because pears usually ripen from the inside out, it is impossible to know when they are ready by simply glancing at the skin. Squeeze a pear very gently near the stem to determine whether it is ripe. Your pear is mature if you can press it and it becomes just a little bit squishy.
Tips for making this classic pear crisp
- Your pears should be thinly sliced. To make them nice and soft for each bite of the crisp, I advise about 1/4 inch. In order for the pears to hold together when being sliced and baked and for the filling to not contain too much moisture, I also advise choosing pears that are not overripe.
- Make sure the topping is thoroughly blended. I’ve discovered that the easiest approach to make sure that the butter and sugar are evenly distributed over the flour and oats in the crumb topping is to mix it with your hands. This produces the lovely crumble that is golden brown and gives a delicious sweetness.
- You may prepare this in advance. You want to prepare for serving visitors while saving time. When you’re ready to serve, just follow the recipe’s instructions for preparation, wrap it in foil, put it in the refrigerator, and bake it as instructed.
How to make pear crisp on the grill
Feel free to cook this pear crisp on the grill if, like us, you enjoy doing so in the fall and winter.
- Fire up the grill. Turn only one burner on your grill’s one side to 375 degrees Fahrenheit, or medium high heat.
- Prepare the crisp.
- The pear crisp recipe should be followed all the way up to baking. Cover a cast iron pan with tinfoil after adding all of the crumble topping and pear filling to the skillet.
- crisps on the grill.
- Put the skillet on the other side of the lit flame. This will prevent scorching the pear crisp while yet indirectly cooking it. Bake the crisp for 45 to 1 hour, or until the filling is bubbling and the topping is golden brown.
- Delete and serve.
- Your grilling mitts come in especially handy now! They can be used to take the skillet off the grill, cool the pear crisp, and then serve it hot.
Make it ahead of time
Do you intend to serve this pear crisp later? You may! Simply make everything as instructed, wrap it in foil, and put it in the fridge. Whenever you’re prepared to serve it, feel free to bake it as instructed.
pear crisp with crunchy oat topping
- Total Time: 55 minutes
- Yield: 8 servings 1x
Searching for a simple dish that uses fresh pears? Consider trying this savory fruit crisp with a crispy oat topping.
FOR THE FILLING:
- 1 tablespoon unsalted butter, to coat the pan
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon cornstarch
- 3 pounds pears (about 7-8), peeled, cored, and cubed
FOR THE CRUMB TOPPING:
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces
FOR THE FILLING:
- the oven to 350 degrees Fahrenheit. Put a small coating of unsalted butter in a large cast iron skillet or a baking dish that measures 13 by 9 inches.
- In a sizable basin, combine the sugars, cinnamon, salt, and cornstarch.
- The pears should be thoroughly mixed up after being added.
- In the bottom of the prepared pan, spread the mixture. Place aside.
FOR THE TOPPING:
- In a sizable basin, combine the flour, oats, brown sugar, cinnamon, baking soda, and salt. Cut in the butter with a pastry cutter or your hands until a crumbly dough forms.
- Make various-sized clumps of dough by pressing it. It should be evenly distributed over the top of the pear mixture.
- Bake for 30 to 40 minutes, or until the edges are bubbling and the top is golden and slightly puffy, in the preheated oven.
- Take out of the oven, then allow cool for ten to fifteen minutes. Serve hot.