Gingered Pear Crisp is slices of pears coated in cinnamon and ginger, topped with a streusel topping, and baked to a crispy golden brown. I also have a delicious Apple Crisp that you will love if you don’t have any pears around!
Gingered Pear Crisp
When it comes to crisps, the more varieties, the better! They are easy to put together and the perfect dessert to serve and share. This recipe starts with ripe pears that are sprinkled with both ginger and cinnamon, giving you plenty of flavor from both spices in each bite. The topping is a streusel made with oats for some more substance and texture.
Pears: Look for pears that are firm enough to slice, but ripe. I cut each slice into 1/4-inch pieces.
Spices: Both cinnamon and ginger are key ingredients when it comes to baking in the Fall or cooler months. You will definitely taste each spice in every bite.
Oats: I used quick oats in the streusel topping. You could also use old-fashioned, or rolled oats, too.
Can I Add Nuts to the Topping?
Sure! For even more added substance, nuts are always a good choice when it comes to crisps. Look for your favorite unsalted nuts like walnuts or pecans.
How to Serve Gingered Pear Crisp
Gingered Pear Crisp is best when it is served warm, but it is also delicious after it cools to room temperature. This crisp has plenty of flavor as-is. But, I love a piece with a scoop of vanilla ice cream on top. Or, add a dollop of whipped cream. These toppings really shine when the crisp is served warm.
How to Store
After the crisp has cooled to room temperature and you want to store leftovers, cover it with plastic wrap or aluminum foil and place it in the refrigerator for up to 5 days. If you want the crisp to remain crispy when reheating, place individual-sized portions into the air fryer or oven for about 10 minutes.
Gingered Pear Crisp
- 4 firm ripe pears, peeled and sliced to ¼-inch thickness
- 2 tablespoons lemon juice
- 1½ teaspoons vanilla extract
- 2 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ cup (62.5 g) all-purpose flour
- ½ cup (45 g) quick oats
- ½ cup (100 g) light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted cold butter, diced
- Preheat oven to 350°F. Spray a 9-inch baking dish with nonstick cooking spray. Set aside. (This recipe would also work in an 8×8-inch baking dish.)
- In a large bowl, toss pear slices with lemon juice.
- In a small bowl, mix the cornstarch, cinnamon, and ginger. Sprinkle over pears and toss to coat well.
- Scoop the pear filling into the prepared baking dish.
- In a medium bowl, add flour, oats, brown sugar, cinnamon, and salt. Mix until combined.
- Add the cubed butter to the flour mixture. Using your hands or a fork, mix the butter into the flour mixture until the butter pieces are pea-sized or smaller. Sprinkle evenly over the pear mixture.
- Bake 50-55 minutes, or until the pears are tender and the topping is golden brown. Serve warm.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I love pears so much, but haven’t made a crisp yet! I love this combination of pears and ginger – yum!
You should totally make a crisp. You would ROCK a crisp.
So funny…I’m not a big apple pie fan either. I pick the apples out because the crust and apple juice, sugar and butter are so yummy. This crisp looks beautiful.
LOL Me too!!! Love it!
Yep, totally weird to not love apples, but I’ll forgive you anyway 🙂 However- gingery pear crisp!? Enough to forget apples forever. I love how making crisp makes me feel like I am awesome at baking, and these flavors are perfect for the cold weather outside!
I love this comment.. you are adorable!
I just made pear crisp for the first time this fall and absolutely loved it! Love the combination of ginger and pear!
So this was a first for us both! 🙂
This looks just lovely. You always make such pretty things!
Gosh this looks absolutely incredible!
My two young girls, ages 9 and 10, made this tonight. It was wonderful!
Can it be made with canned pears??