Introduction

This Pear Ginger Crisp is a warm, comforting dessert that perfectly balances sweet, spicy, and nutty flavors. Tender pears meld with fresh ginger and a crunchy oat topping, making it an ideal treat for cozy evenings. Serve it with vanilla bean ice cream for a truly delightful experience.

Ingredients

3/4 cup Bob’s Red Mill Organic Whole Wheat Pastry Flour
2/3 cup old fashioned rolled oats
3/4 cup light brown sugar, loosely packed
1/2 cup walnuts, chopped
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
5 D’Anjou pears, peeled, cored, and thinly sliced
Juice of 1 large lemon
1/4 cup sugar
2 tablespoons pure maple syrup
1 teaspoon freshly grated ginger
1 tablespoon cornstarch
1/4 teaspoon salt
Vanilla bean ice cream for serving

Instructions

Step 1: Preheat the oven to 350℉. Lightly butter a medium-sized baking dish, such as an 8×8 or 9×9 inch pan. In a medium bowl, whisk together the flour, oats, brown sugar, walnuts, cinnamon, cardamom, and salt.
Step 2: Add the melted butter and vanilla extract to the dry mixture. Stir with a rubber spatula until the mixture is moistened but crumbly. Set aside half of this crumble topping for later use.
Step 3: In a separate bowl, gently combine the sliced pears, lemon juice, sugar, maple syrup, grated ginger, cornstarch, and salt. Make sure the ginger is evenly distributed.
Step 4: Pour the pear mixture into the prepared baking dish. Sprinkle half of the crumble topping evenly over the pears.
Step 5: Bake for about 40 minutes, or until the topping is golden brown and crisp. Allow to cool for around 10 minutes before serving.
Step 6: Serve warm with a scoop of vanilla bean ice cream for a perfect finish.

Tips & Variations

Use ripe but firm pears to ensure the filling doesn’t become too mushy during baking.
For a nut-free version, substitute the walnuts with extra oats or chopped pecans.
Add a pinch of nutmeg or ginger powder to the topping for an extra warm spice note.
Make the crumble topping ahead of time and store it in the fridge for up to a week to save prep time.

Storage

Store any leftover Pear Ginger Crisp covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a 350℉ oven until warmed through. The topping may lose some crispness but will still taste delicious. For best texture, enjoy freshly baked.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other pears besides D’Anjou?

Yes, Bartlett or Bosc pears work well too. Choose pears that are ripe but firm to prevent the filling from becoming too soft.

Is there a gluten-free option for this recipe?

You can substitute the whole wheat pastry flour with a gluten-free all-purpose flour blend. Make sure the blend is suitable for baking, and check that your oats are certified gluten-free.

Pear Ginger Crisp Recipe

Print Recipe

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4.7 from 78 reviews

This Pear Ginger Crisp is a warm and comforting dessert featuring tender slices of D’Anjou pears gently spiced with fresh ginger, baked under a crunchy, buttery whole wheat oat topping with hints of cinnamon and cardamom. Served best with vanilla bean ice cream, this crisp offers a perfect balance of sweet and spiced flavors with a delightful mix of textures.

Author: Bella
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crisp Topping

3/4 cup Bob’s Red Mill Organic Whole Wheat Pastry Flour
2/3 cup old fashioned rolled oats
3/4 cup light brown sugar, loosely packed
1/2 cup walnuts, chopped
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract

Fruit Filling

5 D’Anjou pears, peeled, cored, and thinly sliced
juice of 1 large lemon
1/4 cup sugar
2 tablespoons pure maple syrup
1 teaspoon freshly grated ginger
1 tablespoon cornstarch
1/4 teaspoon salt

For Serving

vanilla bean ice cream

Instructions

Preheat and Prepare Dish: Preheat your oven to 350℉ (175℃). Lightly butter a medium-sized baking dish, such as an 8×8 or 9×9 inch dish, to prevent sticking and ensure easy serving.
Make Crisp Topping: In a medium mixing bowl, whisk together the whole wheat pastry flour, old fashioned rolled oats, light brown sugar, chopped walnuts, cinnamon, cardamom, and salt. Pour in the melted and cooled unsalted butter along with the vanilla extract. Stir gently with a rubber spatula until the mixture is moistened but still crumbly. Set this mixture aside for later.
Prepare Pear Filling: In a separate medium bowl, combine the peeled, cored, and thinly sliced D’Anjou pears with lemon juice, sugar, maple syrup, freshly grated ginger, cornstarch, and salt. Stir gently until the mixture is fully combined and the ginger is evenly distributed. This ensures the fruit is lightly sweetened and thickened for baking.
Assemble Crisp: Pour the pear filling evenly into the prepared baking dish. Sprinkle half of the crisp topping mixture evenly over the pears, reserving the remaining topping for another use or storage in the refrigerator for up to one week.
Bake: Place the baking dish in the preheated oven and bake for 40 minutes, or until the crisp topping turns golden brown and the pears are bubbly and tender.
Cool and Serve: Remove from oven and let the crisp cool for about 10 minutes. Serve warm with a scoop of vanilla bean ice cream for a delicious contrast of flavors and textures.

Notes

You can prepare the crisp topping in advance and store it in the fridge for up to one week.
If D’Anjou pears are not available, Bartlett pears can be used as a substitute.
For a nuttier flavor, walnuts can be toasted before chopping and adding to the topping.
Feel free to adjust the amount of ginger to your taste preference—more for a stronger zing or less for subtle warmth.
Use salted butter if unsalted is not available, but reduce added salt in the recipe accordingly.

Keywords: pear crisp, ginger dessert, baked fruit crisp, autumn dessert, walnut topping, whole wheat crisp