Pear Crisp

Total Time:
1 hr 15 min
20 min
55 min

about 6 servings

  • 6 large pears (about 2-1/2 pounds) peeled, cored and thinly sliced
  • 1/4 cup warm water
  • 1 lemon, juiced
  • 2 cups rolled oats
  • 2 cups all-purpose flour
  • 2 cups brown sugar
  • 2 tablespoons ground cinnamon
  • 2 1/2 sticks butter, melted

Preheat oven to 350 degrees F.

Combine pears, water and lemon juice in an 8 by 8-inch baking pan. In a bowl, combine oats, flour, sugar and cinnamon. Pour in the melted butter and stir to make a crumbly mixture. Spread the topping evenly over the fruit. Bake for 45 to 55 minutes or until the topping is crisp and browned.

View All

More Recipes and Ideas
Loading review filters...

    22 Reviews
    4 22
    0/1000 characters
    Your Rating:
    Sort by: 
    The taste was spot on with this recipe. Using 3#'s of Fresh Pears, the topping was perfect. I just grabbed a pan so I think I put it in more like an 8x12. I used all the topping and it was perfect for 3#'s of pears. There is a lot of juice in the bottom. I imagine the pears where really juicy. I really enjoyed it!
    OMGosh, this was soooooo good! I cut the crumble recipe in half (because of other reviews and it turned out great; but I'm not sure I needed to cut it in half because mine had plenty of juices, and I think it's nice to have curmble w/every bite...when I make it again, I will probalby make it with 3/4 of the topping....and w/2 pear trees, I will be making this again :-
    This was an excellent recipe and easy!!! I will make it again and again. I did only make half of the topping per other reviews and it was a good call! So yummy.
    Loved this pear recipe! This was the best I have ever had actually. I did do just a few things different. I halved the topping recipe as suggested earlier by someone and I did not have a lemon so used 3TB of bottled lemon juice. Also I only had 5 pears, so I added 1 apple and it was delish! Will definitely make again and again!
    Very good, it really does make an incredible amount of crisp but I LOVE the crisp so I just doubled the fruit.
    This was a huge hit!! After reading the reviews, I decided to make only half of the crumb topping. But other than that, I followed the recipe exactly. It was great. Not too sweet, definitely not too dry. This would we really good with apples or peaches too.
    Scammers advertising fashion items here
    are trying to steal your money and identity.

    DO NOT click on links to other web sites
    as this may download a virus onto your

    Help me flag these ?reviews?

    and have an awesome tasty Thanksgiving
    It's a basic crisp recipe with a true Paula Dean method...Lots of butter that makes lots of topping and we'll throw in some fruit and call it a fruit dessert. The flavor is yummy but I gave it 3 stars because I think the amount of topping is way overkill. Crisp is a simple recipe and I think the proportions should not have been as off.

    If you want a more typical crisp, cut the topping recipe in half and add some other spices like nutmeg, ginger, clove, and a pinch of salt.

    If you already made all the topping, you can use half on the crisp and refrigerate the rest and use it for another crisp within a few days, maybe change up the fruit. Or you can sprinkle it on bread and bake for a delicious piece of toast! It goes on pancakes,waffles, and in your oatmeal. You can even bake it off by itself on parchment, cool a minute or so, and crumble up over ice cream. So, too much topping really isn't a bad thing :)
    I really liked the crisp, but it was too much topping and not enough fruit...and normally I am stealing the topping off of my other desserts. The topping and fruit tasted great, just going to add either more fruit or less topping next time.
    I followed the recipe, and it was yummy!
    I actually doubled the pears, water and lemon juice but not the cinnamon, or topping and baked it in a 2.8 dish. It all fit and baked 55 min to heavenly sweetness. Read the other comments about dry and too much this or that and not sure how they made it badly?!!
    This recipe need more butter to make it crumbly consistensy. I tried the receipe exactly according to the directons and it was very dry and had too much topping for the fruit and did not fit in the 8x8 pan. Needed to be in a 9x13 pan with half the flour and oats and more butter. dissapointed.
    I tried this according to the recipe and it came out dry (saved by the "brushing on butter" suggestion -- thanks).

    I thought about it and realized that the amount of butter shown here is incorrect. I remember when I watched the show I was surprised that Paula was adding a pound of butter (4 sticks instead of 1) to the topping. Retried it using that combo, and it came out fine. If someone complains about that much butter, I tell them the oats lower your cholesterol (a joke Paula made on the show) so it all comes out even.

    I also prefer apples and made this on a campout. It works well in a dutch oven.
    to much dry ingredients was very dry in flavor
    have to try it always make apple crisp
    Connie Orlando , Forida
    I was very disappointed. WAY too much topping. Maybe 1/4 would work better. I scraped off the topping and it was better. After baking one hour, the top was still dry and powdery.
    Converts over to apple or other fruits, and sugar free as well. Easy as pie to make and taste even better.
    This recipe is really well explained. My pear crisp cam out wonderful. My favorite part was the crispy crust made from the rolled oats.
    1st recipe I've made from Paula that didn't come out.
    Substituted apples for pears and it just didn't have the flavor I had hoped. Didn't like the crust either.
    I made this in a 9x13 baking pan, and substituted apples. I couldn't get the 6cups of oat/flour/sugar/butter mixture to fit, only about 2 cups would actually cover the apples. How did she get it all in an 8x8 pan? Should it have been 1/2 cp each of the oats,flour, and sugar? It does need more butter to make it less dry.
    Great taste, however I agree that there is an unblanced crust to fruit ratio. Try cutting the oats/flour in half. Or, maybe use full recipe but mix half of oats/flour into fruit and half on top?
    the crust had too much flour and was very dry. the recipe uses too much flour [and oats] relative to sugar and butter, as compared to other pear crisp recipes. i realized this AFTER the fact, but managed to partially salvage the dish by brushing the crust halfway through baking with a melted sugar-butter mix.
    quick and easy.great recipe
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond