A warm, bubbling pear-ginger crisp is the perfect treat when you need something comforting yet effortlessly simple.
This one-pot recipe brings together juicy pears, a crisp and golden topping, and just the right touch of spice to create a dessert that’s both satisfying and easy to make.
Whether you’re serving it fresh from the oven with a scoop of vanilla ice cream or enjoying it as a next-day indulgence, this dish is an irresistible way to celebrate the natural sweetness of pears.
Why This One-Pot Dessert Stands Out
This pear-ginger crisp is not your average fruit crisp. The combination of ripe Bartlett or Bosc pears with a mix of fresh and ground ginger gives it a depth of flavor that sets it apart.
Unlike traditional crisps that rely on cinnamon and nutmeg, this version highlights the delicate floral notes of pears while bringing in a hint of spice.
The Secret to the Perfect Streusel Topping
A great crisp is all about the topping, and this one delivers the perfect balance of crunch and flavor. Instead of cold butter, this recipe calls for melted butter, which binds the flour and sugar together for a cohesive, golden crust that stays crisp even after baking.
Key elements of the topping:
- Slivered almonds: Adds crunch and richness.
- Crystallized ginger: Brings bursts of warm, spiced sweetness.
- Brown sugar: Caramelizes for a deep, nutty flavor.
- Ground and fresh ginger: Elevates the topping with a layered, aromatic taste.
The streusel bakes to a beautifully golden brown, creating a crispy contrast to the soft, tender pears beneath.
Best Pears to Use for a Crisp
Not all pears are created equal when it comes to baking. Some varieties work better than others to achieve the perfect texture.
- Bartlett pears: Soft, fragrant, and naturally sweet. Ideal for a tender filling.
- Bosc pears: Firmer texture that holds its shape better, great for added structure.
- Ripeness matters: Use pears that yield slightly when pressed—too firm and they won’t release enough juice, too soft and they’ll become mushy.
Whichever variety you choose, this one-pot recipe allows the fruit’s natural flavors to shine.
Serving & Storage Tips
This pear-ginger crisp is best served warm, straight from the oven, with a generous scoop of vanilla ice cream or a drizzle of heavy cream.
How to store and reheat:
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a 350°F oven for a few minutes to revive the crisp topping.
- Meal prep tip: Prepare the topping and filling separately in advance, then assemble and bake when ready.
This one-pot recipe is a simple yet elegant way to enjoy pears in their best form. The combination of warm spices, crunchy streusel, and tender baked fruit makes this a must-try dessert for any occasion.
Best Pear-Ginger Crisp One-Pot Recipe
Equipment
- 6 to 7-quart Dutch oven
Ingredients
For the Topping:
- ¼ cup slivered almonds
- ½ cup 2 ½ ounces all-purpose flour
- ¼ cup packed 1 ¾ ounces light brown sugar
- 2 tablespoons chopped crystallized ginger
- 2 tablespoons granulated sugar
- ¾ teaspoon ground ginger
- ⅛ teaspoon table salt
- 5 tablespoons unsalted butter melted and cooled
For the Filling:
- 4 tablespoons unsalted butter
- 3 tablespoons granulated sugar
- 1 ½ teaspoons cornstarch
- 1 ½ teaspoons lemon juice
- 1 teaspoon grated fresh ginger
- Pinch table salt
- 5 pounds ripe but firm Bartlett pears peeled, halved, cored, and cut into 1 ½-inch pieces
Instructions
Prepare the Topping:
- Preheat oven to 425°F and adjust rack to the lower-middle position.
- Pulse almonds, flour, brown sugar, crystallized ginger, granulated sugar, ground ginger, and salt in a food processor until nuts are finely chopped (about 10 pulses).
- Drizzle melted butter over the mixture and pulse 5 times, scraping down the bowl as needed, until it resembles wet sand.
Make the Filling:
- In a 6 to 7-quart Dutch oven, melt butter over medium heat.
- Remove from heat and whisk in sugar, cornstarch, lemon juice, ginger, and salt.
- Add pears and toss to coat evenly.
Bake the Crisp:
- Sprinkle the prepared topping evenly over the fruit, breaking up any large chunks.
- Scrape down exposed sides of the Dutch oven, then transfer it to the oven.
- Bake uncovered for 25 to 30 minutes, until pears bubble around the edges and the topping is golden brown. Rotate the pot halfway through baking.
Cool and Serve:
- Remove the Dutch oven from the oven and place it on a wire rack.
- Let the crisp cool for 20 minutes before serving.
- Serve warm, optionally with ice cream.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.