Bubbly, fruity, crunchy and exploding with flavor, this Blackberry Pear Crisp is comfort-cuisine at its finest, and a wonderful way to show off autumn’s delectable pears. Plus, with my recipe you don’t have to worry about a soggy crisp – I include a key ingredient that ensures it will come out perfect every time.

Pear Blackberry Crisp exploding with flavor

PEARs! They’re so delicious, especially during the autumn months. And even though they’re available almost year round, I find them extra tasty during the autumn months. And, this fresh, fruity, pleasing dessert is a perfect way to showcase their flavors.

Pear Blackberry Berry Crisp Ingredients

In this easy to prepare Blackberry Pear Crisp, chopped fresh pears and plump blackberries are seasoned with lemon zest and cinnamon, then topped with a brown sugar-oat-pecan mixture that is spiced with ground ginger and more cinnamon. Yum!!

You can substitute fresh peaches for the pears. And/or use walnuts instead of pecans. It’s a very flexible recipe, so feel free to make it your own.

Best pears to use for Pear Crisp

I like to use Bartlett pears in this crisp, but d’Anjou or Bosc would also work. And, this recipe works best with pears that are firm but not rock hard. They should be ripe enough to have flavor, but not so ripe that they turn to mush when baked.

Quick Tip

When purchasing fresh pears, select ones that are not bruised, shriveled or discolored, and that are firm. Let them ripen at room temperature. Don’t refrigerate – it will reduce their flavor.

How to make Blackberry Pear Crisp

Crisps are an excellent dessert for showcasing fresh fruits, plus they are super easy to prepare. Here’s all you have to do.

  1. Prep oven and baking dish.
    Preheat oven to 350 degrees. Butter a shallow 2-quart baking dish.
  2. Prepare topping.
    In a medium mixing bowl, whisk together flour, sugars, cinnamon, ginger and salt. Add chilled butter cubes. Cut butter into flour mixture until it resembles wet sand. You can use a pastry cutter or your hands – pinch the butter together with the flour mixture. (You can also use a food processor.) Stir in oats and chopped pecans. Refrigerate.
  3. Prepare filling.
    In a medium mixing bowl, stir together blackberries and pears. In a small bowl, whisk together sugar, cornstarch (or tapioca), lemon zest and cinnamon. Sprinkle over fruit and gently toss (I like to use my hands).
  4. Assemble and bake.
    Spoon fruit mixture into prepared baking dish. Sprinkle topping evenly over fruit. Bake for 50 to 60 minutes, or until filling is bubbly and top is browned.

How to serve Blackberry Crisp

After baking, the resulting scrumptious dish is bubbly, fruity, crunchy and exploding with wonderful flavor. A scoop of vanilla or butter pecan ice cream finishes it off perfectly.

How to store Blackberry Pear Crisp

If making ahead, the topping can be prepared, covered and refrigerated for up to 2 days. Filling can be prepared earlier in the day, covered and refrigerated. Bring to room temperature and assemble just before baking.

If you have leftovers, cover and store in the refrigerator. It will keep for up to 4 days.

How do you reheat Pear Crisp?

Reheat crisp in a 350 degree oven for around 15 minutes or until warm.

two small photos in a collage showing a whole and slice of Blackberry Crisp

Pear Berry Crisp FAQs

Can I make a fruit crisp ahead of time?

For this pear blackberry crisp, the topping can be prepared, covered and refrigerated for up to 2 days. Filling can be prepared earlier in the day, covered and refrigerated. Bring to room temperature and assemble just before baking.

Why is my crisp soggy?

A fruit crisp can get soggy if the fruit used is overripe (producing a lot of juice) or perhaps if you didn’t include a thickening ingredient – in my recipe, you use either cornstarch or quick-cooking tapioca.

What can I do with a bunch of blackberries?

Besides making this crisp, why not whip up a batch of Lime Blackberry Martinis?
Or, put luscious fresh blackberries on:
Magic Lemon Pudding Cakes
Cold Lemon Soufflés
Frozen Lemon Velvet Pots de Crème
White Chocolate-Rum Mousse
Pavlova

Do pears need to be ripe for baking?

This recipe works best with pears that are firm but not rock hard. They should be ripe enough to have flavor, but not so ripe that they turn to mush and produce too much juice when baked.

More Pear and Berry Dessert Recipes You’ll Love

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single serving of Blackberry Pear Crisp with full baking dish

Blackberry Pear Crisp Recipe

Bubbly, fruity, crunchy and exploding with flavor, this Blackberry Pear Crisp is comfort-cuisine at its finest, and a wonderful way to show off autumn’s delectable pears. Plus, with my recipe you don’t have to worry about a soggy crisp – including cornstarch or quick-cooking tapioca solves the problem!

  • Yield: 6 to 8 servings 1x

Ingredients

Scale

Topping:

6 tablespoons all-purpose flour

1/4 cup packed light brown sugar

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

4 tablespoons butter, cut into 1/2-inch squares and chilled

1/2 cup quick cooking rolled oats

6 tablespoons chopped pecans

Filling:

2 heaping cups fresh blackberries, cut in half if large (2 6-ounce packages works well)

1 1/2 to 1 3/4 pounds (around 4) fresh Bartlett pears, peeled, cored and chopped into 3/4-inch pieces (see Tip below)

2 tablespoons granulated sugar

1 tablespoon cornstarch or quick-cooking tapioca granules

1 tablespoon lemon zest

1/2 teaspoon ground cinnamon

Vanilla or butter pecan ice cream, for serving (optional)

Instructions

Preheat oven to 350 degrees. Butter a shallow 2-quart baking dish.

Prepare the topping:

  1. In a medium mixing bowl, whisk together the flour, sugars, cinnamon, ginger and salt.
  2. Add chilled butter cubes. Cut the butter into the flour mixture until it resembles wet sand. You can use a pastry cutter or your hands – pinch the butter together with the flour mixture. (You can also use a food processor.)
  3. Stir in oats and chopped pecans. Chill while you prepare the filling.

Prepare the filling:

  1. In a medium mixing bowl, stir together the blackberries and pears.
  2. In a small bowl, whisk together the sugar, cornstarch (or tapioca), lemon zest and cinnamon. Sprinkle over fruit and gently toss (I like to use my hands).

Assembly:

  1. Spoon fruit mixture into prepared baking dish.
  2. Sprinkle topping evenly over fruit.
  3. Bake for 50 to 60 minutes, or until filling is bubbly and top is browned.
  4. Serve warm or at room temperature with a scoop of ice cream.

Notes

Tip on pears: This recipe works best with pears that are firm but not rock hard. They should be ripe enough to have flavor, but not so ripe that they turn to mush when baked. Make sure to purchase pears that are firm and let them ripen at room temperature. Look for pears that are not bruised, shriveled or discolored. Refrigerating pears will reduce their flavor.

Dairy-free variation: Grease the baking dish with olive oil. Substitute 3 tablespoons of butter-flavored olive oil for the butter in the topping. Omit ice cream.

Make ahead: Topping can be prepared, covered and refrigerated up to 2 days ahead. Filling can be prepared earlier in the day.

  • Author: Lee Clayton Roper
  • Category: Dessert, dairy free, easy entertaining
  • Method: Bake
  • Cuisine: American
Blackberry Pear Crisp in a white oval dish with a scoop out of one corner

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I haves provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


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