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Easy Spiced Pear & Ginger Crisp Recipe

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A warm, cozy dessert featuring jammy spiced pears with a buttery oat topping and a hint of fresh ginger. Perfect for fall and winter, this simple crisp is a crowd-pleaser that tastes like a hug in a bowl.

Ingredients

Scale
  • 6 medium ripe but firm pears (Bosc or Anjou), peeled, cored, and sliced into ¼-inch wedges
  • ¼ cup granulated sugar
  • 2 tablespoons fresh ginger, peeled and finely grated
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • 2 tablespoons all-purpose flour
  • 1 cup old-fashioned rolled oats
  • ¾ cup all-purpose flour
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter, cut into small cubes
  • ½ cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. Make the crisp topping: In a large bowl, combine rolled oats, ¾ cup flour, brown sugar, ¼ cup granulated sugar, ½ teaspoon cinnamon, and salt. Whisk together. Add cold butter cubes and cut in with a pastry cutter or fingertips until mixture is crumbly with pea-sized butter pieces. Stir in nuts if using. Refrigerate while preparing pears.
  3. Prepare the pears: Peel, core, and slice pears into ¼-inch wedges. In a medium bowl, toss pears with ¼ cup granulated sugar, grated ginger, lemon juice, 1 teaspoon cinnamon, nutmeg, cloves (if using), and 2 tablespoons flour until well coated.
  4. Assemble the crisp: Spread pear mixture evenly in prepared dish. Sprinkle chilled topping evenly over pears without pressing down.
  5. Bake for 40-45 minutes, until topping is golden brown and filling is bubbly around edges. If topping browns too quickly, tent loosely with foil for last 10 minutes.
  6. Let cool on a wire rack for at least 15 minutes before serving. Serve warm, preferably with vanilla ice cream or a drizzle of heavy cream.

Notes

For best texture, use ripe but firm pears like Bosc or Anjou. Fresh ginger is key—don’t substitute with ground unless necessary. Let crisp rest 15 minutes after baking to allow filling to set. Topping can be made ahead and refrigerated. For a gluten-free version, use gluten-free flour blend and certified gluten-free oats. For dairy-free, substitute butter with cold coconut oil or plant-based butter.

Nutrition

Keywords: pear crisp, ginger crisp, easy dessert, fall dessert, fruit crisp, spiced pear crisp, pear ginger crisp

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