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Pear Crisp

Pear Crisp
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The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.

“An apple a day,” “The apple doesn’t fall far from,” it’s always about apples! What about pears!?! I am kicking apples to the curb and letting pears shine in their very own Pear Crisp. How ‘bout them pears?!

For this crisp, I used the Bartlett pear, but you can pick whichever you like. I always keep Bartlett pears in my kitchen because they are delicious when fresh and great for cooking, but Seckel pears are a great alternative. They are sometimes hard to find, but Heinen’s always seems to have them! They are very sweet and have a subtle floral flavor.

Pear Crisp Ingredients

One amazing thing about this recipe is that nearly all of the ingredients can be found under the Heinen’s brand. I’ve raved about the Heinen’s brand before and will continue to do so! The quality is second-to-none and with such a wide variety of items, they have nearly everything your kitchen needs. Brown sugar, cinnamon, pure organic maple syrup, oats, pecans, ice cream, the list is truly endless.

Pear Crisp

“New Year, New Me?” How about, “New Year, New Dessert!”

Pear Crisp

Pear Crisp


For the Pear Filling

  • 6 ripe pears, peeled and sliced into thin wedges
  • Juice of half a lemon
  • 1/3 cup Heinen’s pure organic maple syrup (sub for honey)
  • 2 tsp. Heinen’s cinnamon
  • 1 tsp. Heinen's nutmeg
  • 1 Tbsp. all-purpose flour

For the Topping

  • 2/3 cup all-purpose flour
  • 2/3 cup Heinen’s old fashioned oats
  • 1/3 cup chopped pecans (sub for almonds, walnuts, pecans or granola)
  • 1/2 cup packed Heinen’s brown sugar
  • 1 tsp. Heinen's cinnamon
  • 1 tsp. salt
  • 1 stick butter, cubed
  • Heinen’s French vanilla ice cream, for serving


  1. Peel and slice the pears. Typically, one pear yields four large wedges, so slice those wedges a quarter-of-an-inch thick. Place the pear slices in a large bowl and top with lemon juice, maple syrup, cinnamon and nutmeg. Mix well and allow the pears to set for 20 minutes.
  2. Preheat the oven to 375˚F.
  3. In another mixing bowl, combine all of the crisp topping ingredients, except for the butter. Mix well. Add the cubed butter and incorporate using your hands! Mix until the butter starts to break down and the mixture turns into a crumble.
  4. Add 1 Tbsp. of flour to the pears and mix. Place the pear mixture in a 10-inch skillet or baking dish. Top with the crumble and bake for 35 minutes. The pear crisp is finished when it is golden brown and bubbling at the edges. Allow to cool for 5 minutes before serving.
  5. Serve warm and top with Heinen’s French vanilla ice cream. This also pairs great with champagne for a sweet brunch!

Pear Crisp

Graham Russell

By Graham Russell

Graham Russell is half of the outdoor cooking duo behind CookingWithCarrrl. A true pairing of Beauty (Carl) & the Beast (Graham) – CookingWithCarrrl combines humor with easy-to-follow charcoal grilled/smoked recipes that the family will be sure to devour. Cooking with charcoal can be intimidating, but we are here to show you any dog can learn a new trick. Graham currently resides in Northeast, Ohio with his wife, two daughters, and dog, Carl.

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