Pear Crisp

Prep 10 min


Cook 20 min


Ready in 30 min

This sweet, tart, and spiced pear and pomegranate crumble will be your go-to weeknight dessert or the next addition to your holiday dessert table!


  • 2 large Bosc pears (about 1 lb./450 g)
  • ½ cup (125 mL) pomegranate juice
  • 2 tbsp (30 mL) sugar
  • 1 tbsp (15 mL) all-purpose flour
  • ½ tsp (2 mL) orange zest
  • ¼ tsp (1 mL) ground cinnamon
  • ⅛ tsp (0.5 mL) ground nutmeg
    Oat Crisp Topping:
  • ¼ cup (60 mL) all-purpose flour
  • ¼ cup (60 mL) rolled oats
  • 2 tbsp (30 mL) sugar
  • ¼ tsp (1 mL) ground cinnamon
  • ⅛ tsp (0.5 mL) ground nutmeg
  • 2 tbsp (30 mL) chilled butter
  •  Vanilla ice cream


  1. Preheat the oven to 425°F (220°C).
  2. Core the pears; cut in half. Cut the pear into slices with the Quick Slice.

  3. Combine the pears, pomegranate juice, sugar, flour, orange zest, cinnamon, and nutmeg in a medium bowl. Place the mixture into the 1-qt. (1-L) Enameled Cast Iron Baker.

  4. For the oat crisp topping, combine the flour, oats, sugar, cinnamon, and nutmeg in a medium bowl. Cut the butter into small cubes. Incorporate the butter into the flour mixture with a pastry blender or fork until it’s no longer floury and crumbs form.

  5. Evenly sprinkle the topping on the pear mixture; bake until oat crumble is slightly browned, about 20–22 minutes. Cool for 10 minutes. Serve with ice cream, if you like.


  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 300, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 5 mg, Carbohydrate 46 g, Fiber 4 g, Total Sugars 28 g (includes 13 g Added Sugars), Protein 2 g

Cook's Tips:

Enjoy with vanilla ice cream!

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