This Pear Ginger Crisp is the most incredible crisp you’ll ever eat – it’s so easy, incredibly flavorful, and it has a touch of spice from the fresh ginger. It’s perfect to enjoy with a scoop of vanilla ice cream!
(This post is sponsored by Bob’s Red Mill. Thank you SO much for reading and supporting the brands I love!)
This is a super bold statement, but this pear crisp has to be my favorite dessert I’ve made all year. It’s SO fabulous, and I kind of want it every day of my life now. It’s so incredible that it has kind of ruined desserts for me – I only ever want this one, forever and ever! With the exception of a warm, super fudgy brownie, a la mode.
The flavor is absolutely out-of-this-world good.
I can’t even begin to describe it. The crisp topping is the perfect blend of oats, brown sugar, walnuts, cinnamon, cardamom, vanilla, salt, butter, and whole wheat flour.
I use it as a sub for all-purpose flour in pretty much any recipe. It’s a finer ground variety than typical whole wheat flour, so it’s not as heavy, and it makes a great substitute in baked goods if you’re looking to add a little bit more whole grains! I love it the most in quick breads, cookies, and crisp recipes, because it’s sightly nuttier than your typical all-purpose! It also has a slightly lower protein content, so it makes everything light and tender.
It’s pretty magical and I love it so much.
Beware of this crumble topping – I have a hard time not eating the entire bowl, raw, with a spoon. The sweet + salty + savory + nutty combination is unbelievably good!
I’ve always been a lover of apple crisp – my mom made the best growing up, but I have to say I love this pear version even more. Pears are so underrated and they get so soft and sweet when they’re baked in something like this.
The pear + ginger combo is also unreal.
The thing about this crisp, is that you almost wouldn’t detect the ginger in there, but you’d definitely notice if it wasn’t in there! It’s one of those recipes where you go – “what is that?” and it adds this amazing depth and slight spice to the crisp. I can’t even describe it but it’s MAGIC.
And it’s 100% required to serve this a la mode, because what other way is there to eat crisp?!
My personal favorite way to serve this is with vanilla bean ice cream, but you do you!
This is a fantastic Friendsgiving or Thanksgiving dessert because you can easily double it – and the topping recipe actually makes enough for two crisps! I’d definitely recommend making two because it’s just that good.
Part of me wanted to eat it for breakfast, but I refrained. However I wouldn’t be against it!
The 258429th fantastic thing about this crisp, is that the crisp topping actually stay crunchy – I feel like it’s hard to find a crisp that actually *stays* crisp. You know? I do love a cobbler, however. But this crisp, is just that. A crisp! Perfectly golden and crunchy, with the perfectly soft and spiced pears.
I love the nuttiness that the whole wheat pastry flour adds too. Plus, it adds a little health to this otherwise slightly indulgent dessert!
Tell me you don’t want that for breakfast too.
Pear Ginger Crisp
This Pear Ginger Crisp is the most incredible crisp you'll ever eat - it's so easy, incredibly flavorful, and it has a touch of spice from the fresh ginger. It's perfect to enjoy with a scoop of vanilla ice cream!
For the crisp topping
- 3/4 cup Bob's Red Mill Organic Whole Wheat Pastry Flour
- 2/3 cup old fashioned rolled oats
- 3/4 cup light brown sugar, loosely packed
- 1/2 cup walnuts, chopped
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
For the pear filling
- 5 D'Anjou pears, peeled, cored, and thinly sliced
- juice of 1 large lemon
- 1/4 cup sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon freshly grated ginger
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- vanilla bean ice cream for serving
Preheat oven to 350℉. Lightly butter a medium-sized baking dish (an 8x8 or a 9x9 will work here too!) Begin by making the crisp topping. In a medium mixing bowl, whisk together the flour, oats, brown sugar, walnuts, cinnamon cardamom, and salt. Add the melted butter and vanilla and stir with a rubber spatula to combine, until mixture is moistened but crumbly. Set aside.
In a separate medium mixing bowl, gently stir together the pears, lemon juice, sugar, maple syrup, ginger, cornstarch, and salt, until mixture is combined and ginger is distributed evenly. Pour mixture into baking dish and crumble half of the crumble topping over it (save the remaining crumble topping for another pear crisp or keep the rest in the fridge for up to 1 week!)
Bake for 40 minutes, or until crisp topping is golden brown. Let cool for 10 minutes or so before serving with vanilla ice cream!
*This is the Whole Wheat Pastry Flour I use and love!
*The crisp topping makes enough for two crisps - so it's perfect for doubling the filling to make 2 crisps for Thanksgiving or any kind of holiday entertaining! If you decide not to make two at once, the extra crisp topping will keep in the fridge for up to 1 week!
There may be an affiliate link(s) in this post, which means that if you click on a product link above and complete a purchase, I’ll receive a small commission at no extra cost to you! As always, all opinions are my own. Thank you SO much for reading!