Pear Crisp

Pear Crisp |

5 from 1 review


  • Filling
  • 3 cups 1/4" diced pears (see note)
  • 2 tablespoons honey
  • 1 tablespoon whole wheat pastry flour or oat flour
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Heavy cream, for topping
  • Topping
  • 1/2 cup oat flour
  • 1/2 cup rolled oats
  • 2 tablespoons unsalted butter
  • 1 tablespoon honey, warmed


  1. Preheat oven to 375˚.
  2. Combine the pears with the honey, flour, vanilla, cinnamon, and nutmeg in a 2qt baking dish. Toss until the pears are well coated.
  3. In a food processor, combine the oat flour and rolled oats. Pulse in the butter and honey until clumps form. Sprinkle the oat topping over the pear mixture.
  4. Bake for 25 to 28 minutes, until the topping is golden and the fruit is tender. Let cool for 5 minutes before serving. Serve a scoop of the crisp with a pour of heavy cream or a scoop of vanilla ice cream.


+ there will be more or less liquid depending on how ripe the pear is and what variety you are using. Use the ripest pears and I typically prefer Anjou or Bartlett (but will use whatever I have on hand.)

+Recipe a variation from the crisp recipe inThe Easy Vegetarian Kitchen Cookbook.

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