Pear Pecan Crisp

By: Meghan McGarry

  • Yield:

    4-6 servings


For the Topping:
3/4 cup all-purpose flour
3/4 cup light brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup (4 ounces) unsalted butter, cold and cubed
1/2 cup old-fashioned rolled oats
1/2 cup chopped pecans

For the Pears:
6 cups pears, peeled and cut into 1-inch chunks (6-7 pears, depending on size)
Juice of half a lemon
1 tsp vanilla bean paste, or extract
1/4 cup granulated sugar
1½ tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
2 tbsp all-purpose flour


  1. Preheat oven to 350°F. In a large bowl, mix flour, light brown sugar, salt, cinnamon and nutmeg. Cut butter into mixture using a pastry cutter or your fingertips, until butter is the size of small peas. Mix in oats and pecans. Refrigerate topping until ready to use.
  2. In another large bowl, toss pears with lemon juice, vanilla, sugar, cinnamon, nutmeg and ginger. Add flour and toss to coat.
  3. Transfer pears to skillet and top with prepared crisp topping. 
  4. Bake skillet for 40-45 minutes until golden and bubbling. Remove from oven and let cool for a few minutes before serving. Top with ice cream, whipped cream, caramel sauce and toasted pecans.