Oatmeal Pear Crisp with Caramel

If you’ve never tried fresh pears in a crisp, now is the time. This oatmeal pear crisp is cozy, buttery, and everything you want in a fall dessert. The pears are tender and cinnamon-spiced, there’s a drizzle of caramel sauce baked right in, and it’s topped with a brown sugar oatmeal crumble that crisps up in the oven. Serve warm with creamy vanilla ice cream and an extra drizzle of caramel!

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This pear crisp recipe is adapted from my family’s favorite apple crisp with oats, and after one bite, I’m convinced there’s a place for both apple and pear on the dessert table.

It’s simple, nostalgic, and delicious to the last bite. I drizzle homemade caramel sauce over the fruit filling (just like my caramel pear pie recipe), then add the buttery oat topping.

Baked until golden, it’s the ultimate warm and cozy dessert for fall!

Overview: How to Make Pear Crisp

Mix together rolled oats, flour, brown sugar, cinnamon, and salt in a medium bowl. I like dark brown sugar in the topping for extra molasses notes; light brown sugar works perfectly too!

Cut in cubed butter with a pastry blender until the mixture is well combined and forms large crumbs. Chill crisp topping in the freezer until you’re ready to use it.

For the filling, whisk together sugar, arrowroot starch, cinnamon, and salt in a large bowl.

Add diced pears and lemon juice, then gently toss everything together until well coated.

Spoon pear filling into prepared baking dish. Warm up the caramel sauce for about 10 seconds or until easy to stir, and drizzle it over the pears. Sprinkle evenly with oat topping.

Bake until topping is golden and filling is bubbling, about an hour. Let cool for at least 1 hour before digging in. You’re going to love this caramel pear crisp!

Oatmeal Pear Crisp with Caramel

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Laura Kasavan
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 to 8 servings
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

This oatmeal pear crisp is cozy, buttery, and basically everything you want in a fall dessert. The pears are tender and cinnamon-spiced, there’s a drizzle of caramel sauce baked right in, and it’s topped with a brown sugar oatmeal crumble that crisps up in the oven.

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Ingredients

Crisp Topping

• 1 cup (84 g) old fashioned rolled oats
• 1/2 cup (70 g) all-purpose flour
• 1/2 cup (100 g) dark brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup (112 g) cold unsalted butter, cubed

Pear Filling

• 2/3 cup (133 g) granulated sugar
• 3 Tbsp (24 g) arrowroot starch or cornstarch
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 7 cups (910 g) peeled and diced pears
• 1 tsp lemon juice
• 1/4 cup (80 g) caramel sauce

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Instructions

1. Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F. Lightly grease a 9 x 11-inch rectangular baking dish or 11-inch oval baking dish.
2. Make topping: Combine oats, flour, dark brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender until well combined and large crumbs form. Chill in the freezer until ready to use.
3. Make pear filling: Whisk together sugar, arrowroot starch, cinnamon, and salt in a large bowl. Add diced pears and lemon juice and toss gently to combine. Spoon pear filling into prepared baking dish and drizzle with caramel sauce. Sprinkle evenly with chilled topping.
4. Bake crisp: Place baking dish on preheated baking sheet and bake for 55 to 60 minutes, until golden and filling is bubbling. Cool crisp on a wire rack for 1 hour before serving.
5. Store leftover crisp tightly covered (or in an airtight container) in the refrigerator up to 2 days. Reheat in a warm oven (350°F) for 15 to 20 minutes, until heated through.

Notes

Pears: Use a slightly firm, medium-ripe variety for the best texture. Anjou and Bartlett pears both work well.