Our Browned Butter Pear Crisp is the ultimate fall comfort treat, with cinnamon-spiced pears and a warm, buttery topping, everyone will love it.
This Browned Butter Pear Crisp is a cozy, elevated dessert that pairs tender, juicy pears with a rich, nutty brown butter crumble. As the pears bake, they soften into a lightly spiced, caramel-like filling, while the oat topping turns golden and crisp with deep, toasty flavor from the browned butter. It’s a delicious twist on the classic apple crisp and tastes great with a scoop of vanilla ice cream on top!
For more pear recipes you will love you have to check out my Rustic Pear and Walnut Crostata, Pear Salad, and Poached Pear and Almond Tart.
Table of Contents
Why We Love Pear Crisp
- Browned Butter Pear Crisp fills the home with a heavenly aroma that’s hard to resist.
- This Browned Butter Pear Crisp recipe is simple and straightforward, perfect for bakers of all skill levels.
- Pear Crisp can be enjoyed warm or cold, and pairs perfectly with vanilla ice cream or whipped cream.
Recipe Ingredients
- Bartlett Pears: Sweet and juicy, these pears become beautifully tender when baked.
- Brown Sugar: Adds a rich, caramel-like sweetness to the topping.
- Ground Cinnamon: Provides a warm, spicy note.
See the recipe card for full information on ingredients and quantities.
Variations
- Topping Options: The classic topping includes oats, brown sugar, butter, flour, and spices like cinnamon and nutmeg. For a nutty crunch, add chopped pecans or walnuts. Enhance the flavor with shredded coconut or ginger. Lighten it up by substituting some butter with applesauce.
- Pear Variation: Fresh Bartlett pears are ideal due to their sweet flavor and perfect texture when baked. Other good options include Bosc and Anjou pears, which offer slightly different textures and flavors.
How to Make Browned Butter Pear Crisp
Step 1: Preheat oven to 375°F (190°C). Set aside an 8×8 square baking pan or a medium-sized gratin dish.
Step 2: In a large mixing bowl, toss the pears in the lemon juice. In a small mixing bowl, whisk together the sugar, cornstarch, cinnamon, and cardamom. Sprinkle over the pears and toss to coat. Pour into the baking dish.
Step 3: In a medium-sized mixing bowl, whisk together the flour, oats, brown sugar, salt, baking soda, baking powder, and cinnamon; set aside.
Step 4: In a small saucepan set over medium heat, add the 4 tablespoons of butter. Heat until the butter foams, then begins to brown and become speckled (about 3-5 minutes), whisking every so often. Pour into the bowl with the topping ingredients and mix until crumbles form. Sprinkle over the filling.
Step 5: Place in the oven and bake for 35-45 minutes, or until the pears are tender and the topping is golden brown. Remove from the oven and allow to cool for 20 minutes. Serve warm.
FAQs
Old-fashioned rolled oats are best for this recipe. They provide a hearty texture and hold up well during baking, unlike quick oats which can become mushy.
Browned Butter Pear Crisp is best served warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream. For extra indulgence, drizzle caramel sauce or maple syrup over the top.
Storage Info
To STORE Browned Butter Pear Crisp, cover it tightly and refrigerate for up to 3-4 days. You can FREEZE it for up to 2 months by wrapping it well in plastic wrap and foil.
REHEAT the crisp in the oven at 350°F (175°C) for 15-20 minutes until warmed through, or microwave individual servings for 1-2 minutes. For best results, enjoy it fresh from the oven or reheated, paired with a scoop of vanilla ice cream.
More Favorite Fruit Crisps to Try
Browned Butter Pear Crisp Recipe
Ingredients
- 6 Bartlett pears - cored and cut into 1/4" slices
- 1 tbsp lemon juice
- 1/4 cup granulated sugar
- 1 1/2 tbsp cornstarch
- 1 1/4 teaspoon ground cinnamon
- 1/8 tsp ground cardamom - optional
For the Topping
- 1/3 cup all purpose flour
- 1/2 cup old fashioned oats
- 1/2 cup brown sugar - packed
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 4 tbsp butter*
Instructions
- Preheat oven to 375°F (190°C). Set aside an 8×8 square baking pan or a medium-sized gratin dish.
- In a large mixing bowl, toss the pears in the lemon juice. In a small mixing bowl, whisk together the sugar, cornstarch, cinnamon, and cardamom. Sprinkle over the pears and toss to coat. Pour into the baking dish.
- In a medium-sized mixing bowl, whisk together the flour, oats, brown sugar, salt, baking soda, baking powder, and cinnamon; set aside.
- In a small saucepan set over medium heat, add the 4 tablespoons of butter. Heat until the butter foams, then begins to brown and become speckled (about 3-5 minutes), whisking every so often. Pour into the bowl with the topping ingredients and mix until crumbles form. Sprinkle over the filling.
- Place in the oven and bake for 35-45 minutes, or until pears are tender and topping is golden brown. Remove from the oven and allow to cool for 20 minutes. Serve warm.
Do you leave the skin on the pears?
Hi Lindsey, yes, I leave the skin on the pears. It is thin and you won’t notice it. However, you can peel them if you like.
Perfect blend of soft fruit and crispy topping, so delicious.
Would canned pears work in this recipe?
Hi Laura,
Yes, you can use canned pears for this Browned Butter Pear Crisp recipe, but you should be mindful of a few adjustments and considerations:
Drain and Pat Dry: Canned pears are usually packed in juice or syrup, which can add extra moisture to your crisp. Be sure to drain the pears thoroughly and pat them dry with a paper towel to remove as much moisture as possible. This will help prevent the crisp from becoming soggy.
Texture: Fresh pears provide a different texture than canned pears, which are softer and can become mushy when baked. If you prefer a crisp with a bit of bite, fresh pears are the better option. However, if you don’t mind a softer filling, canned pears will work just fine.
Sweetness: Canned pears can be sweeter than fresh pears, especially if they are packed in syrup. You may want to reduce the amount of granulated sugar in the recipe to account for the extra sweetness, or choose canned pears packed in juice rather than syrup.
Slicing: Since canned pears are softer, they might be more difficult to slice thinly without them falling apart. You can try to cut them gently, or embrace a chunkier texture for your crisp.
Cooking Time: The cooking time might need to be adjusted since canned pears are already quite soft. Keep an eye on the crisp as it bakes to ensure that it doesn’t overcook.
Flavor: Canned pears can sometimes have a slightly different flavor compared to fresh pears. While this shouldn’t drastically affect the overall taste of your crisp, it’s something to keep in mind.
In summary, while fresh pears are likely the best choice for this recipe due to their firm texture and balanced sweetness, you can use canned pears with a few adjustments. Enjoy your baking!