Easy Pear Crisp with Oats and Pecans Recipe

This pear crisp is everything a cozy fall dessert should be: tender, juicy pears under a crunchy oat and pecan topping that bakes up golden and bubbly. A little vanilla browned butter in the filling gives it a rich, caramel-like flavor.

Serve it warm with a scoop of vanilla ice cream, and watch it disappear.

Ingredients

For the topping:

• ¾ cup all-purpose flour
• ¾ cup old-fashioned rolled oats
• ¾ cup chopped pecans
• ½ cup light brown sugar, firmly packed
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, melted and cooled

For the filling:

• 5 to 6 medium ripe Hale Groves Pears (Comice, D’Anjou, or Bartlett)
• 1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
• 4 tablespoons (½ stick) unsalted butter
• ¼ cup light brown sugar, firmly packed
• 2 tablespoons granulated sugar
• 1 tablespoon all-purpose flour
• Pinch of salt
• 2 tablespoons pear brandy (optional)
• Vanilla ice cream, for serving

Directions

1. Preheat the oven to 425°F and grease a 2-quart baking dish.
2. Make the topping: In a medium bowl, stir together the flour, oats, pecans, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until large clumps form. Refrigerate while you make the filling.
3. Brown the butter: Scrape the vanilla seeds into a small, heavy saucepan and add the pod and butter. Cook over medium-low heat, stirring occasionally, for about 4 minutes, until the butter turns golden brown and smells nutty. Skim off the foam, then pour into a heatproof bowl, leaving any dark sediment behind. Discard the vanilla pod. (If using vanilla extract, stir it in now.)
4. Prep the pears: Peel, core, and cut the pears into 1-inch chunks.
5. In a large bowl, whisk together the brown sugar, granulated sugar, flour, and salt. Add the pears and pear brandy (if using) and toss. Pour the browned butter over the pears and toss to coat.
6. Spread the filling in the prepared dish and scatter the topping evenly over the fruit, keeping some larger clumps.
7. Bake for 30 minutes, then rotate the dish. Bake 10 to 15 minutes more, until the topping is golden and the juices bubble around the edges.
8. Let cool for 10 minutes. Serve warm with vanilla ice cream.

Tips for Success

• Choosing your pears: Comice is the sweetest and most buttery, D’Anjou holds its shape beautifully, and Bartlett brings classic juicy pear flavor. Choose pears that give slightly when pressed near the stem, ripe but not mushy.
• Don’t skip the brown butter: It only takes a few minutes and adds a toasty, caramel note that makes this crisp taste special.
• Make it ahead: Mix the topping up to 2 days in advance and keep it covered in the fridge. Assemble and bake when you’re ready.

Ready to bake? Shop the full selection of Hale Groves Pears, and learn more about this sweet variety in What Are Comice Pears?