Pear Crumble Recipe with Brown Butter Streusel

Fruit crisps are some of the simplest, most satisfying desserts to make. Unlike a pie, a crumble requires very little fuss yet delivers the same comforting, baked-fruit flavor. This recipe highlights pears — they bake beautifully and pair perfectly with oats and warm spices.

I often make fruit crisps throughout the year with seasonal fruit. At other times I use berries or stone fruit, but in autumn I prefer pears for their delicate sweetness and tender texture when baked.

This pear crumble uses a straightforward oat-based topping that browns nicely and adds a crunchy contrast to the soft, syrupy filling. It’s forgiving to prepare and can be made ahead, which makes it ideal for holiday dinners or casual gatherings.

Why you’ll love this recipe

• Sweet pears, warm cinnamon, and a hearty oat crumble make a cozy fall dessert.
• Simple to prepare and easy to make ahead of time.
• Dairy-free and vegan as written, with an easy gluten-free swap.
• Perfect for family dinners or holiday gatherings.

Recipe ingredients

• Pears. Bosc or Anjou are ideal for baking because they hold their shape, though Bartlett or other ripe-but-firm varieties also work. Use pears that are ripe but still firm for best texture.
• Sugar. The filling calls for granulated sugar and the crumble uses brown sugar. You can substitute coconut or maple sugar to avoid refined sugar, or use the same sugar in both components if you prefer.
• Cinnamon. Ground cinnamon is traditional here. If you like, substitute cardamom, chai spice, or a little fresh ginger for a different flavor profile.
• Lemon juice. A splash of fresh lemon brightens the filling and balances the sweetness.
• Cornstarch. This thickens the pear juices so the filling sets up nicely while baking.
• Rolled oats. Old-fashioned rolled oats give the crumble a hearty texture; quick oats can be used in a pinch.
• All-purpose flour. Swap a 1:1 gluten-free flour to make the crumble gluten-free.
• Coconut oil. Melted coconut oil keeps the crumble dairy-free and works well. You can substitute melted butter if you prefer.

See the recipe card below for exact quantities and the complete ingredient list.

How to make this pear crisp recipe

The recipe has two main parts: the pear filling and the oat crumble topping. The filling requires a bit of prep to peel, core, and slice the pears, while the topping comes together in minutes.

Pro tip: Choose pears that are ripe but still firm, and cut them into uniform slices so they cook evenly.

Full step-by-step instructions are provided in the recipe card below.

How to cut pears

1. Peeling is optional. The skin adds nutrients and a bit of texture, so leave it on if you like.
2. Trim the top and bottom of the pear, then stand it on one flat end and cut into quarters.
3. Place each quarter on its side and slice off the core on an angle.
4. Cut the quarters into 1/4″ slices for even cooking.

Assemble and bake the pear crisp

1. Preheat the oven to 350°F (175°C) and grease a 9×13″ baking dish.
2. In a large bowl, combine the pear slices with the granulated sugar, 1 teaspoon cinnamon, lemon juice, and cornstarch. Gently toss to coat.
3. In a separate bowl, mix the oats, flour, brown sugar, remaining 1 teaspoon cinnamon, and salt. Stir in the melted coconut oil until the mixture is evenly moistened and crumbly.
4. Arrange the pear mixture in an even layer in the prepared pan, then sprinkle the oat crumble evenly over the fruit.
5. Bake on the middle rack for 50–60 minutes, until the filling is bubbling and the topping is golden brown. If the topping browns too quickly, tent the pan with foil for the remainder of the bake time.
6. Let the crumble cool 15 minutes before serving so the filling sets. Serve warm with ice cream or a dollop of yogurt if desired.

Recipe FAQs

Recipe notes

• Pro tip: Use pears that are ripe but firm and slice them uniformly so they cook evenly.
• To make this gluten-free, use certified gluten-free rolled oats and substitute the all-purpose flour with a 1:1 gluten-free flour or almond flour.
• You can assemble the crumble a day ahead and keep it at room temperature until baking.
• Store leftovers covered in the refrigerator for up to 3 days. Note that the topping may soften when chilled.
• For a variation, replace half the pears with apples to make an apple-pear crisp.

More fall desserts you’ll love

• Apple tart tatin
• Baked apples
• French apple cake
• Mini pumpkin cheesecakes
• Pumpkin pecan pie
• Pumpkin pie bars
• Classic pumpkin pie from scratch