Desserts · ALWAYS FREE
Cinnamon pear oat crisp
Skin-on pears bake beneath a buttery, craggy oat topping with cinnamon and lightly thickened fruit juices.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 375°F (190°C). Use 0.176 oz of the butter to grease a 20 cm square baking dish. Wash the pears before coring and cutting, then weigh 28.22 oz prepared fruit.
- Mix 0.705 oz brown sugar with the cornstarch and 0.0529 oz cinnamon. Toss the pears with the lemon juice, then with the sugar mixture, and spread evenly in the prepared dish.
- Melt the remaining 1.76 oz butter. In a separate bowl, mix the oats, flour, remaining 1.41 oz brown sugar, remaining 0.0353 oz cinnamon and salt. Work in the melted butter with a fork until all the dry ingredients are moistened and small clumps form. Scatter loosely over the pears without packing it down.
- Bake for 40–45 minutes, until the pears are tender when pierced, juices bubble around the edges and the topping is golden. Loosely cover with foil if the topping browns before the fruit softens; firmer pears may need longer.
- Rest for 10 minutes before dividing into 6 portions. Refrigerate leftovers within 2 hours, or 1 hour above 90°F (32°C), in shallow covered containers at 40°F (4°C) or below. Use within 3–4 days.
Estimated nutrition
Per serving · 1 of 6- Calories
- 269 kcal
- Protein
- 3.2 g
- Total carbohydrate
- 47.7 g
- Total fat
- 8.5 g
- Total sugars
- 22.9 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. Raw or dry profiles match ingredient masses before cooking. Moisture gain/loss does not change the stated portion count. No general cooking nutrient-retention factors are applied. All measured fats, sauces and cooking liquids are assumed consumed. Actual amounts left in pans or on utensils can reduce intake. Serving suggestions and substitutions are excluded. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are not displayed.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Pears, lemon juice, brown sugar, cornstarch, cinnamon, rolled oats, all-purpose wheat flour, butter and salt are the complete dessert. Dairy, gluten-containing wheat and added sugar are present; no meat, seafood or rennet cheese is listed.
Required label checks: The audit covers the complete listed recipe at its stated portion count. Accompaniments and substitutions require a fresh ingredient screen. Check packaged ingredients for animal-derived additions; this ingredient screen is not product certification.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
