Fall desserts don’t get much better than this easy Pear Crumble Recipe. Built with sweet, juicy pears, warm cinnamon, and a golden oat crumble, it’s simple to make, naturally dairy-free and vegan, and can easily be adapted to be gluten-free.
Fruit crisps are some of the easiest and most satisfying desserts to make. They deliver the comforting flavor of baked fruit without the labor of rolling crusts, so they’re ideal for busy weeknights, potlucks, or holiday gatherings.
This version highlights pears — they bake beautifully and pair perfectly with oats and cinnamon. Use Bosc or Anjou for firmer slices, or Bartlett if that’s what you have; just be sure the pears are ripe but still hold their shape.
The oat crumble creates a nutty, crunchy top while the pear filling becomes tender and lightly sauced. The recipe is written with vegan and gluten-free options in mind, so you can tailor it to your needs.
Why you’ll love this recipe
- Sweet pears, warming cinnamon and a hearty oat crumble make a classic fall dessert.
- Simple to prepare and easy to make ahead of time.
- Dairy-free and vegan as written, with an easy gluten-free swap for the flour and certified gluten-free oats.
- Comforting and crowd-pleasing — great for holidays or everyday baking.
Recipe ingredients
- Pears. Bosc or Anjou are ideal for baking because they hold their shape, but Bartlett or other varieties work if they’re ripe yet firm.
- Sugar. Granulated sugar is used in the filling and brown sugar in the crumble. Swap coconut or maple sugar to avoid refined sugar.
- Cinnamon. Ground cinnamon provides warmth — you can substitute cardamom, chai spice, or grated ginger for variation.
- Lemon juice. A splash of lemon brightens the filling and balances the sweetness.
- Cornstarch. Helps thicken the pear juices into a saucy filling.
- Rolled oats. Use old-fashioned rolled oats; quick oats can be used in a pinch. Choose certified gluten-free oats if needed.
- All-purpose flour. Swap for a 1-to-1 gluten-free flour to make the crumble gluten-free, or use almond flour for a different texture.
- Coconut oil. Melted coconut oil keeps the recipe vegan and gives the crumble a rich mouthfeel. Substitute melted butter if you prefer.
See the recipe card below for exact quantities and full instructions.
How to make this pear crisp recipe
The recipe has two simple components: the pear filling and the oat crumble topping. The filling needs basic prep and mixing, while the crumble comes together quickly by combining dry ingredients and the fat.
Pro tip: Use pears that are ripe but still firm and cut them into uniform slices so they cook evenly.
Full step-by-step instructions appear in the recipe card below.
How to cut pears
- Peeling is optional. The skin adds fiber and texture, so leave it on if you like.
- Slice off the top and bottom, then cut the pear into quarters.
- Lay each quarter on its side and cut away the core at an angle.
- Slice each quarter into roughly 1/4″ thick slices for even baking.
Assemble and bake the pear crisp
- Preheat the oven to 350°F (175°C) and grease a 9×13″ baking dish.
- In a large bowl, combine the pear slices with granulated sugar, 1 teaspoon cinnamon, lemon juice, and cornstarch. Stir gently to coat the fruit evenly.
- In a separate bowl, stir together oats, flour, brown sugar, the remaining teaspoon of cinnamon, and salt.
- Add the melted coconut oil and mix until the dry ingredients are evenly moistened and crumbly.
- Spread the pear mixture in the prepared baking dish in an even layer, then sprinkle the oat crumble over the top.
- Bake on the middle rack for 50–60 minutes, until the filling is bubbly and the topping is golden. If the crumble browns too fast, tent loosely with foil and finish baking until done.
- Allow the crisp to cool for at least 15 minutes so the filling sets slightly. Serve warm, optionally with ice cream or whipped coconut cream.
Recipe FAQs
Pears are great eaten fresh, added to salads, blended into smoothies, or baked into desserts like this pear crumble. This recipe uses about 7–8 medium pears, so it’s a tasty way to use a lot of fruit at once.
No — leaving the peel on adds texture and nutrition. Peel them only if you prefer a smoother filling.
Recipe notes
- Pro tip: Use pears that are ripe yet firm and slice them uniformly for even cooking.
- To make the crumble gluten-free, use gluten-free certified oats and replace all-purpose flour with a 1-to-1 gluten-free flour or almond flour.
- You can prepare the crumble a day ahead and store it at room temperature before baking.
- Leftovers keep covered in the refrigerator for up to 3 days; note the topping may soften when chilled. Reheat briefly to refresh the crisp.
- For a different flavor, substitute half the pears with apples to make an apple-pear crisp.
More fall desserts you’ll love
- Classic apple tart tatin
- Baked apples
- French apple cake
- Mini salted caramel pumpkin cheesecakes
- Pumpkin pecan pie
- Pumpkin pie bars with oat crust
- Homemade pumpkin pie
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see your photos.
Easy Pear Crumble Recipe
Equipment
- Mixing bowls
- Measuring cups and spoons
- 9×13″ baking dish
- Wire rack for cooling
Ingredients
- 3 lbs. pears — about 7–8 medium, peeled if desired, cored and cut into 1/4″ slices
- 1/2 cup granulated sugar (or coconut/maple sugar)
- 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 (substitute 1-to-1 GF flour if desired)
- 1/3 cup packed light brown sugar (or coconut/maple sugar)
- 1/8 teaspoon salt
- 1/2 cup melted coconut oil (or melted butter)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13″ baking dish.
- In a large bowl, combine pears, granulated sugar, 1 teaspoon cinnamon, lemon juice, and cornstarch. Stir gently and pour into the prepared dish.
- In a medium bowl, combine oats, flour, brown sugar, remaining 1 teaspoon cinnamon, and salt. Stir in the melted coconut oil until the mixture is evenly moistened and crumbly.
- Sprinkle the crumble over the pear mixture and bake on the middle rack for 50–60 minutes, until bubbly and golden. If the topping browns too quickly, tent with foil and finish baking.
- Remove from the oven and cool on a wire rack at least 15 minutes before serving. Serve warm with ice cream or whipped coconut cream if desired.
Notes
- Use pears that are ripe but still firm and slice them uniformly for even cooking.
- Make it gluten-free by using gluten-free oats and substituting the flour with a 1-to-1 gluten-free blend or almond flour.
- You can assemble the crisp a day ahead and bake when ready, or bake and store at room temperature for a day.
- Store leftovers covered in the refrigerator up to 3 days; reheat to refresh the topping.
- Try a variation by substituting half the pears with apples for an apple-pear crisp.
Nutrition
Carbs: 66 g,
Protein: 4 g,
Fat: 15 g,
Fiber: 6 g,
Sugar: 39 g
Nutrition is estimated and intended as a guideline only.
Note: This recipe was originally published in September 2018 and has been updated to use only pears (rather than a mix of apples and pears). Photos and steps have been refreshed and the text expanded to provide more recipe details.