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

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


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


  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!