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Best Easy Spiced Pear Ginger Crisp Recipe

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This spiced pear and ginger crisp features tender pears with fresh ginger and a crunchy oat topping. It’s a cozy, forgiving dessert perfect for fall and winter, made with simple ingredients and ready in about an hour.

Ingredients

Scale
  • 6 medium ripe but firm pears (about 2.5 lbs / 1.1 kg), peeled, cored, and sliced into ½-inch chunks (Bosc or Anjou work best)
  • 2 tablespoons fresh ginger, finely grated (about a 2-inch piece)
  • 3 tablespoons maple syrup (or honey)
  • 1 tablespoon lemon juice (fresh squeezed)
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon ground cloves
  • Pinch of salt
  • 1 tablespoon cornstarch
  • 1 cup rolled oats (old-fashioned, not instant)
  • ½ cup all-purpose flour (or gluten-free 1:1 blend)
  • ¼ cup almond flour
  • ½ cup packed brown sugar (light or dark)
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ½ cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the center of the oven.
  2. Prepare the pears: Peel the pears with a vegetable peeler. Cut them in half, scoop out the core with a spoon or a melon baller, then chop them into roughly ½-inch chunks. You should end up with about 5 to 6 cups of chopped pears.
  3. Make the filling: In a large mixing bowl, combine the chopped pears, grated fresh ginger, maple syrup, lemon juice, lemon zest, vanilla extract, cinnamon, cardamom, cloves, and a pinch of salt. Stir gently with a rubber spatula until the pears are evenly coated. Let this sit for about 5 minutes—you’ll see some juice start to release. Then sprinkle the cornstarch over the top and stir again.
  4. Make the crisp topping: In a medium bowl, whisk together the rolled oats, all-purpose flour, almond flour, brown sugar, ground ginger, and salt. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture looks like coarse meal with some pea-sized butter pieces remaining. If you’re using nuts, stir them in now.
  5. Assemble the crisp: Pour the pear mixture into an 8×8-inch baking dish and spread it into an even layer. Sprinkle the topping evenly over the pears. Don’t press it down—let it sit loosely.
  6. Bake: Place the dish on a baking sheet (to catch any bubbly overflow) and bake for 35 to 40 minutes. The crisp is done when the topping is golden brown and the filling is bubbling around the edges. If the topping starts browning too quickly after 25 minutes, tent it loosely with foil for the remaining time.
  7. Cool slightly before serving: Let the crisp rest on a wire rack for at least 15 minutes. This allows the filling to set up a bit—if you serve it piping hot, it will be runny. Warm is perfect.

Notes

For the pears, look for ones that are fragrant but still firm when you gently press the neck. If they’re too soft, they’ll turn to mush. Bosc pears are preferred for baking because they hold their shape well. Fresh ginger is key—don’t substitute with ground ginger if possible. For a dairy-free version, use cold coconut oil or vegan butter. For gluten-free, use certified gluten-free oats and a 1:1 gluten-free flour blend. The topping can be made in a food processor, but pulse it to avoid overmixing. Let the pears macerate for 5 minutes to draw out juices. Always place the dish on a baking sheet to catch overflow. The crisp can be assembled up to 24 hours in advance and refrigerated before baking. Leftovers keep in the refrigerator for up to 4 days; reheat in a 350°F oven for 10 minutes to restore crispness.

Nutrition

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

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