This easy pear crisp is the perfect cozy dessert. With tender slices of ripe pears, sweetened with maple syrup, and topped with a buttery pecan crumble, it’s the best way to use up those bushels of pears. I prefer to peel the pears for a smoother texture, but feel free to leave the skins on for added fiber.

Here is Why This Old Fashioned Pear Dessert Works

Maple syrup sweetness: Adds a warm, natural flavor that pairs beautifully with the pears and adds a hint of depth.

Pecan perfection: The nutty, buttery crumble topping elevates this crisp from simple to simply irresistible.

Flexible prep: Whether you prefer your pears peeled or with the skins on, this recipe will work; delicious results guaranteed.

Feeds a crowd: This recipe makes a generous batch, perfect for sharing with a large group or enjoying leftovers.

I love that this recipe uses a lot of pears. They ripen quickly, and seemingly, all at once so this is a great way to use them up. If you want more ideas for using pears in recipes, try our spiced pear paste or our pear crumble cake.

A large pear crisp in a 13 x 9 inch dish.

Ingredients For Crisp with Fresh Pears

Here are the ingredients for this pear crisp. Fresh pears and pantry staples like brown sugar and spices come together with a pecan-studded streusel for the perfect crisp topping.

Produce: Pears, lemon juice
Pantry: Maple syrup, all-purpose flour, granulated sugar, light brown sugar, cornstarch, pecans
Pantry Seasonings: Cinnamon, nutmeg, cardamom, salt
Dairy: Butter

Mixing the thickener for a pear crisp with fresh pears. The pears cut into slices.

Variations

If you want to mix up your pear crisp recipe, these variations add a fun twist with different nuts and spices.

Walnut Pear Apple Crisp: Replace 3 cups of pears with 3 cups of apple slices and add 1/2 cup of chopped walnuts to the crunchy topping. Serve with vanilla ice cream on top.

Ginger Spiced Pear Crisp: Add 1 tablespoon of grated fresh ginger to the filling and sprinkle 1/4 cup of crystallized ginger into the topping for an extra kick of warmth. Serve with vanilla ice cream.

Vanilla Almond Pear Crisp with Oats: Swap ½ cup of flour in the topping with oats and use sliced almonds instead of pecans. Add one teaspoon of vanilla extract and ¼ cup of crumbled almond paste to the filling, and don’t miss my Pear Frangipane Tart for more almond-pear goodness!

Adding the pecan topping to an old fashioned pear crisp with fresh pears in a large baking dish.

Tips for Success

Choose firm yet ripe pears like Bartlett, Anjou, or Bosc. If the pears are too soft, they may become mushy when baked.
Peeling the pears is optional. The skins will soften during baking, but if you prefer a smoother texture, go ahead and peel the pears.
Mix cornstarch with sugar first. This helps prevent the cornstarch from clumping when added to the pears.
If your pears are not particularly sweet, you can increase the amount of sugar in the filling to suit your taste. You can also add a tablespoon or two more of maple syrup.
You can replace the cornstarch with an equal amount of instant tapioca if desired.
Use a 13 x 9 inch baking dish, this recipe feeds a crowd.

Fresh pear crisp in a bowl with ice cream.

Storing Leftovers

To store leftover pear crisp, allow it to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days.

To reheat, place it in the oven at 350°F for about 10-15 minutes to restore some of the crispness on the topping.

If you’d like to freeze the pear crisp, cover it tightly with plastic wrap, then aluminum foil, and store it in the freezer for up to 3 months.

Spooning an old fashioned pear crisp recipe over ice cream.

Brown Sugar Meets Maple and Pears

When brown sugar meets maple syrup and pears, magic happens in this pear crisp. The rich, caramel-like flavors pair so well with the juicy pears, while pecans add that crunch we all love. Pop it in the oven, and you’ll have a warm, comforting dessert that’s hard to resist.

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A pear crisp with fresh pears and a scoop of ice cream.

Fresh Pear Crisp

Juicy, fresh pears meet their match with a drizzle of maple syrup and a pecan studded topping that brings the crunch. It's a little sweet, a little nutty, and a whole lot of delicious.

This recipe makes a generous amount and fits in a 13 x 9 inch baking dish. It's perfect for serving a big group or saving for seconds (because you'll want them).

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Prep Time: 20

Cook Time: 40

Servings: Servings

Calories: 364kcal

Author: Dahn Boquist

Ingredients

For the Filling

7 cups sliced pears from about 5 to 6 pounds
1 tablespoon lemon juice
¼ cup maple syrup
3 teaspoons cornstarch
2 tablespoons granulated sugar
½ teaspoon cinnamon
¼ teaspoon salt

Topping:

1 cup finely chopped pecans
1-⅓ cups unbleached all-purpose flour
⅔ cup packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon salt
8 tablespoons butter melted

Instructions

Preheat the oven to 350°F and grease a 13 x 9 inch casserole dish.
Peel and slice the pears into ¼ inch thick slices and place them in a large bowl. Toss them with lemon juice to prevent browning, then gently toss them in the maple syrup.
In a small dish, combine the cornstarch, granulated sugar, cinnamon, and salt. Stir to combine, then gently toss the pears in the cornstarch mixture. Transfer them the prepared casserole dish.
In a large bowl, combine the chopped pecans, flour, brown sugar, cinnamon, nutmeg, cardamom and salt.
Add the melted butter and mix until evenly combined and resembles coarse crumbs. The mixture should hold together slightly when pressed between your fingers.
Sprinkle the topping evenly over the fruit, breaking up any large chunks.
Bake for 35 to 45 minutes, or until the juices are bubbling around the edges and the topping is a deep golden brown. Let it cool for at least 15 minutes before serving.

Notes

Mixing the cornstarch with the sugar helps prevent the cornstarch from clumping when added to the fruit.
Choose ripe but firm pears for this recipe. Bartlett, Anjou, or Bosc pears work particularly well. If the pears are too soft, they may become mushy when baked.
Peeling is optional, depending on your preference. The skin of the pears will soften during baking, but if you prefer a smoother texture, peeling is recommended.