Pear Walnut Crisp
This pear walnut crisp is a simple but satisfying fall dessert of pears baked with a walnut and oat crisp topping.
Last week I was gifted these gorgeous pears from Harry and David. I couldn’t decide what to do with them— do I eat them all or use them to bake something fun? It’s a battle I face every time there’s beautiful fresh fruit in the house.
In the end we enjoyed a few just as they are and the rest went into this pear walnut crisp. They were going to be a pie but I changed my mind and made a last minute decision to bake a crisp instead. And I have no regrets!
Whereas I could have spent a few hours baking a pie, the crisp came together in almost no time at all. I think the whole process from start to finish was about an hour total, which made my impatient sweet tooth very happy. I pulled it from the oven and dug in about two seconds later.
I’m not sure why I too often neglect pears this time of year. They are absolutely divine in this crisp, with a subtle sweetness you just can’t get with apples, my usual go-to.
The sweet and slightly cinnamon-y pear filling and the buttery crunch of the brown sugar and walnut topping— it’s an autumn experience I hope we all get to experience and relish. Don’t forget the whipped cream!
Other pear recipes to love
Pear Walnut Crisp
- 8 medium or large pears , peeled and sliced
- ⅓ cup packed light or dark brown sugar (37 grams)
- 1 tablespoon cornstarch
- ¾ cup all-purpose flour (80 grams)
- ½ cup old-fashioned rolled oats (50 grams)
- ½ cup chopped walnuts (56 grams)
- ½ teaspoon baking powder
- ½ salt
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter , at room temperature (85 grams)
- ⅓ cup packed light or dark brown sugar (38 grams)
- Preheat oven to 375°F. Grease a medium sized baking pan (approximately 6 quarts) with butter or nonstick cooking spray.
- To prepare the filling toss together the sliced pears, brown sugar and cornstarch and dump into the prepared baking pan. Set aside.
- In a small ball combine the flour, oats, walnuts baking powder, salt and cinnamon.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter and brown sugar until light and creamy.
- Scrape down the bowl and add the flour mixture all at once. Mix until incorporated, mixture will be crumbly. Press the mixture together with your hands and drop into clumps on top of the filling.
- Bake crisp until golden brown on the top and filling is bubbling, about 35-45 minutes. Let cool slightly. May be served warm or at room temperature, with whipped cream or ice cream if desired. Store leftovers in the fridge.
Disclosure: Harry and David sent me a box of pears free of charge, however I was not compensated in any way for mentioning them in this post. All opinions are my own, as always.