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You are here: Home / Sweets / Pear Ginger Crisp

Pear Ginger Crisp

November 20, 2019 By Spices in My DNA 9 Comments

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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!)

Overhead shot of a pear crisp with vanilla ice cream and a spoon digging in with pears next to it

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.

Overhead shot of a plate with pear crisp, melty vanilla ice cream, and a gold fork and spoon
Overhead shot of a bag of whole wheat flour with pears and an ice cream scoop

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.

Whole wheat pastry flour, to be exact! This whole wheat pastry flour from Bob’s Red Mill has held a permanent spot in my kitchen for the past 6+ years, and it’s absolutely incredible.

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.

Overhead shot of a pear crisp before baking

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.

Overhead close up shot of green pears

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.

Overhead shot of a pear crisp with vanilla ice cream and a spoon digging in with pears next to it

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!

Overhead close up shot of a pear crisp with vanilla ice cream and a spoon digging in

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!

Overhead shot of a plate with pear crisp, melty vanilla ice cream, and a gold fork and spoon

Tell me you don’t want that for breakfast too.

Overhead shot of a plate with pear crisp, melty vanilla ice cream, and a gold fork and spoon

Overhead shot of a pear crisp with vanilla ice cream and a spoon digging in with pears next to it
5 from 2 votes
Print

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!

Course Dessert
Cuisine American
Keyword easy fall dessert, healthy crisp, healthy crumble, pear crisp, pear crisp recipe, pear crumble, pear crumble recipe, pear ginger crisp
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6 -8
Author Molly | Spices in My DNA

Ingredients

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

Instructions

  1. 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.

  2. 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!)

  3. Bake for 40 minutes, or until crisp topping is golden brown. Let cool for 10 minutes or so before serving with vanilla ice cream!

Recipe Notes

*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!

Overhead shot of a pear crisp with vanilla ice cream and a spoon digging in with pears next to it

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!

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Filed Under: Sweets Tagged With: fall dessert, ginger, healthy dessert, pear crisp, pear crumble, pear ginger crisp, thanksgiving dessert, winter dessert

Previous Post: « Herb Butter Roasted Turkey with White Wine and Citrus
Next Post: Wild Rice Salad with Orange Maple Vinaigrette »

Reader Interactions

Comments

  1. Cate

    November 22, 2020 at 11:06 am

    This looks fabulous and amazing and I’m excited to make it for Thanksgiving! I know for a fact that I won’t use all of the crumble topping-can I just cut the recipe in half?

    Reply
    • Spices in My DNA

      November 22, 2020 at 12:07 pm

      Hi Cate! Yes absolutely, you can cut the crumble topping part in half – let me know how it goes!

      Reply
  2. Alicia

    November 22, 2020 at 12:59 pm

    Sounds yummy! In the directions it says add vanilla but in the ingredients… no vanilla. How much does it call for?

    Reply
    • Spices in My DNA

      November 22, 2020 at 8:09 pm

      Hi Alicia! It should be 1 teaspoon. Thank you so much for catching that – just corrected it!! Let me know if you try it out 🙂

      Reply
  3. Alicia

    November 22, 2020 at 8:05 pm

    In the directions it says to add vanilla but in the ingredients it doesn’t say. How much vanilla would you add?

    Reply
  4. Julie Neaman

    January 17, 2021 at 12:11 pm

    5 stars
    Molly, I just made this today and it was so easy and delicious! I’m using the leftover crumble for blueberry muffins tomorrow. I love your recipes!

    Reply
  5. Julie a Neaman

    January 21, 2021 at 9:20 am

    5 stars
    Molly, this recipe was so easy and delicious! And I absolutely ate it for breakfast twice!

    Reply
    • Spices in My DNA

      January 22, 2021 at 10:30 pm

      Aww thank you so much Julie! Haha I love that!! 🙂

      Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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