Fall desserts don’t get better than this easy Pear Crumble Recipe! It’s packed with sweet, juicy pears, the cozy flavor of warm cinnamon, and it’s topped with a golden brown oat crumble.  Recipe is vegan and includes an easy gluten-free option!

Pear crisp in a bowl with ice cream and caramel

It’s no secret that fruit crisps are some of my favorite desserts.  I love pies too, but let’s be real…fruit crisps are so much easier than pie!

Strawberry rhubarb crisp and peach blueberry crisp are two of my favorites, but this time of year I love using sweet, juicy pears.

One of my go-to fall desserts is this apple crisp recipe, but I love changing things up with this Pear Crumble Recipe because pears are every bit as delicious in baking.

Like my pear pie, this recipe is complete with a golden brown oat crumble, but it’s so much easier to make. 🙂

Spoonful of pear crumble over baking dish

Why you’ll love this recipe:

  • This pear crumble recipe includes sweet pears, warm cinnamon and a hearty oat crumble for the ultimate fall dessert.
  • It’s an easy dessert that can be made entirely in advance.
  • It’s dairy-free and vegan with a simple gluten-free option.
  • This is a crowd-pleasing, holiday-worthy dessert.

Recipe ingredients

Pear crumble recipe ingredients

Ingredient notes

  • Pears. Bosc and Anjou pears are normally used for baking because they hold they’re shape better, but I had Bartlett pears on hand and used them instead.  They worked out just fine! Whatever variety you use, be sure that they’re ripe yet firm.
  • Sugar. The recipe as written includes granulated sugar in the filling and brown sugar in the crumble. You can certainly use the same type of sugar in both…it’s a personal preference. Coconut or maple sugar are great substitutions to make this pie refined sugar free.
  • Cinnamon. Change things up by substituting the cinnamon with ground cardamom, chai spice or freshly grated ginger.
  • Lemon juice. A bit of fresh lemon juice heightens the flavors of the filling.
  • Cornstarch. This is essential to thickening the pear filling.
  • Rolled oats. The rolled oats may be substituted with quick oats.
  • All purpose flour. Sub the flour with gluten-free 1 to 1 flour to make this pear crisp gluten-free.
  • Coconut oil. The coconut oil is a great vegan and dairy-free option that works perfectly in the oat crumble. Substitute with melted butter if you prefer.
Pear crisp a la mode in a bowl

How to make this pear crisp recipe

This recipe is extremely easy to make, and includes two simple components.

The pears take a bit of prep, and the oat crumble topping comes together very quickly.

Pro tip: Be sure to pears that are ripe yet firm and cut them in uniform slices to ensure even cooking.

See the recipe card below for full instructions.

How to cut pears

How to cut pears
  1. Peel the pears. This is completely optional! The peel is packed with nutrition and it adds a bit of texture to the crumble as well.
  2. Remove the top and bottom of the pear, then place top or bottom side down and cut into quarters.
  3. Place each quarter on its side and slice at an angle to remove the core.
  4. Slice into 1/4″ slices.

Assemble and bake the pear crisp

How to make pear crumble
  1. Place the pears in a large bowl.
  2. Add the sugar, 1 teaspoon cinnamon, lemon juice and cornstarch to the pears and stir gently to combine. 
  3. Combine the oats, flour, brown sugar, remaining 1 teaspoon cinnamon and salt in medium bowl. 
  4. Stir in the coconut oil until well moistened.
  5. Pour the pear mixture into a greased baking dish in an even layer.
  6. Sprinkle the crumble evenly over the pear filling and bake in the middle rack of the oven for 50-60 minutes or until bubbly and golden brown.  If the crisp topping browns too quickly, cover it with foil until it’s finished baking.
Pear crumble in baking dish

FAQs

What to do with lots of fresh pears?

Pears are fabulous eaten as-is or used in recipes such as pear salad or a pear smoothie.

They’re also wonderful in baking recipes like this pear crumble. This recipe utilizes 7-8 medium-sized pears, making it a perfect way to use those fresh pears!

Do I need to peel the pears for this pear crisp?

There’s no need to peel the pears as the peel adds nutrition and texture to the pear filling.

Recipe notes

  • Pro tip: Be sure to use pears that are ripe yet firm and cut them in uniform slices to ensure even cooking.
  • You can make this pear crisp gluten free by using gluten-free certified oats and substituting the all purpose flour with gluten-free 1 to 1 flour or even almond flour.
  • Pear crumble may be made a day in advance and stored at room temperature.
  • Store leftover crisp covered for up to 3 days in the refrigerator. Note that the crisp topping will become soggy if stored in the refrigerator.
  • Make this an apple pear crisp by substituting half of the pears with apples.
Wooden spoon with pear crisp in baking dish

More fall desserts you’ll love!

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram!

Pear crumble in a bowl with ice cream and caramel

Easy Pear Crumble Recipe

Pear Crumble is packed with sweet, juicy pears, warm cinnamon and a golden brown oat crumble! It's an easy fall dessert that includes gluten-free and vegan options!
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Ingredients

  • 3 lbs. pears 7-8 medium, peeled, cored and cut into 1/4" thick slices; Bosch, Bartlett or Anjou are all great
  • 1/2 cup granulated sugar sub with coconut or maple sugar to make refined sugar free
  • 2 teaspoons ground cinnamon divided
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 cup old fashioned rolled oats use certified GF if needed
  • 1 cup all purpose flour may substitute with 1 to 1 Gluten-Free flour
  • 1/3 cup packed light brown sugar sub with coconut or maple sugar to make refined sugar free
  • 1/8 teaspoon salt
  • 1/2 cup coconut oil melted (may substitute with melted butter)

Instructions 

  • Preheat the oven to 350 degrees.  Grease a 9×13″ baking  dish and set aside.
  • Place the pears, sugar, 1 teaspoon cinnamon, lemon juice and cornstarch in a large bowl and stir gently to combine.  Pour the mixture into the prepared pan in an even layer.
    3 lbs. pears, 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, 1 tablespoon fresh lemon juice, 1 tablespoon cornstarch
  • Combine the oats, flour, brown sugar, remaining 1 teaspoon cinnamon and salt in medium bowl.  Stir in the coconut oil until well moistened (or cut in cubes of cold butter to resemble a coarse meal).
    1 cup old fashioned rolled oats, 1 cup all purpose flour, 1/3 cup packed light brown sugar, 1/8 teaspoon salt, 1/2 cup coconut oil
  • Sprinkle the crumble evenly over the fruit mixture and bake in the middle rack of the oven for 50-60 minutes or until bubbly and golden brown.  If the crisp topping browns too quickly, cover it with foil until it’s finished baking.
  • Remove from heat and cool for at least 15 minutes on a wire rack.  Serve warm with ice cream if desired and enjoy!

Notes

  • Pro tip: Be sure to use pears that are ripe yet firm and cut them in uniform slices to ensure even cooking.
  • You can make this pear crisp gluten free by using gluten-free certified oats and substituting the all purpose flour with gluten-free 1 to 1 flour or even almond flour.
  • Pear crumble may be made a day in advance and stored at room temperature.
  • Store leftover crisp covered for up to 3 days in the refrigerator. Note that the crisp topping will become soggy if stored in the refrigerator.
  • Make this an apple pear crisp by substituting half of the pears with apples.

Nutrition

Calories: 394kcal, Carbohydrates: 66g, Protein: 4g, Fat: 15g, Saturated Fat: 12g, Sodium: 5mg, Potassium: 255mg, Fiber: 6g, Sugar: 39g, Vitamin A: 67IU, Vitamin C: 8mg, Calcium: 33mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This recipe was originally published in September 2018. The recipe has been modified to use only pears instead of a combination of apples and pears. The photos have been updated and include step by step photos, and the text has been modified to include more recipe information.

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