Spiced Pear Crisp Oat Topping (Printable)

Juicy pears and spiced oats hidden beneath a golden crumble for a warm, comforting treat.

# What You'll Need:

→ Filling

01 - 5 medium ripe pears, peeled, cored, and sliced
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground nutmeg

→ Topping

05 - 1 cup old-fashioned rolled oats
06 - 1/2 cup all-purpose flour
07 - 1/2 cup light brown sugar, packed
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon salt
10 - 1/2 cup unsalted butter, chilled and cubed

# Cooking Steps:

01 - Preheat oven to 350°F (175°C) and position rack in center.
02 - In a large mixing bowl, combine sliced pears, granulated sugar, cinnamon, and nutmeg. Toss gently to coat.
03 - Transfer pear mixture evenly into an ungreased 8x8-inch baking dish.
04 - In a separate bowl, whisk together oats, flour, brown sugar, cinnamon, and salt. Add chilled butter cubes, and blend with fingertips until crumbly.
05 - Sprinkle oat mixture evenly over pears, pressing lightly to adhere.
06 - Bake in the preheated oven for 35-40 minutes, or until pears are tender and topping is golden-brown.
07 - Allow dish to cool for 10 minutes, then portion and serve while warm.

# Expert Tips:

01 -
  • Uses common pantry ingredients and a handful of fresh pears
  • Easy to assemble and bakes up quickly for any night
  • Great make-ahead dessert for cozy gatherings
  • The warm spices highlight the natural sweetness of the pears
02 -
  • This dessert is packed with fiber from both pears and oats
  • It stays crisp at room temperature and reheats beautifully
  • Fantastic option for potlucks since it travels and serves easily
03 -
  • Choose pears that are ripe but still slightly firm for best shape after baking Slicing them too thin will result in mushy fruit
  • Do not overmix the topping Small clumps of butter will melt during baking to create those irresistible crunchy bits
  • If you like extra crispy topping sprinkle a little turbinado sugar on top right before baking for a sparkling finish
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