Asian Pear Crisp Recipe

Asian pear crisp with a crunchy oat topping, vanilla ice cream, and maple syrup on a plate.

4.59 from 51 votes

My son asks for Asian pears every time they show up at the store, so I always stock up. This Asian pear crisp is one of our favorites to make. It features juicy spiced Asian pears baked under a buttery, crunchy maple oat topping until deep golden. Maybe you've wondered what to do with a crop of Asian pears beyond eating them, this crisp is the answer.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings:

Calories: 463kcal

Author: Lyuba Brooke

Ingredients

Asian pear layer:

1.5 lb Asian pears 3-4 Asian pears
2 tbsp brown sugar
2 tbsp finely chopped pecans
2 tbsp all purpose flour
1 tsp ground cinnamon
2 tbsp water

Crisp layer:

1 1/2 cup old fashioned oats
2/3 cup all purpose flour
1/3 cup brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup unsalted butter melted
2 tbsp pure maple syrup
2 tbsp finely chopped pecans

US Customary - Metric

Instructions

Preheat the oven to 350℉ and grease a 9x9 baking dish or a 9 inch round pie dish. (You can use 8x8 baking dish, just add about 5 more minutes to bake time.)
Wash, dry, core and chop the Asian pears. Combine the chopped Asian pears, sugar, flour, cinnamon and pecans in a bowl and mix until everything is evenly distributed.
Spread the pears in the greased baking dish. Pour the water over the pears, that will keep more moisture in the dish.
In the bowl, combine the ingredients for the crisp and mix very well, until all incorporated. Spread the crisp over the pears, evenly.
Bake for about 40 minutes.

Notes

Gluten-free: substitute a 1:1 gluten-free all-purpose flour for the regular flour in both the filling and topping.
Dairy-free: substitute a plant-based butter alternative in the same amount.
Nut-free: omit the pecans and stir a handful of raisins into the filling instead.
If you simply want to use a different nut, walnuts, almonds, or hazelnuts work great.
Pan type: metal conducts heat fastest and will brown faster, start checking the crisp after 35 minutes in a metal pan. Glass or ceramic bakes a bit more gently, so check around 40 minutes. Whatever dish you use, rely on the visual cues, a deep golden topping and bubbling fruit, rather than the clock.

Nutrition