This Blackberry Pear Crisp is comfort food at its best, and an excellent way to showcase fall’s delicious pears.

Blackberry Pear Crisp in a white oval dish with a scoop out of one corner

I have always loved pears – that delicious, fresh, sweet but not too sweet flavor. I always get excited in August and September when the fresh crop starts showing up at the market. Even though pears seem to be available nearly year-round, I find they are extra flavorful in late summer and fall.

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. 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.

I like to use Bartlett pears in this crisp, but d’Anjou or Bosc would also work. (See the Tip below about selecting and storing pears.) I have also made it with peaches instead of pears, which was yummy, too!

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single serving of Blackberry Pear Crisp with full baking dish

Blackberry Pear Crisp

  • Author: (By Lee Clayton Roper)
  • Yield: 6 to 8 servings 1x
  • Category: Dessert, dairy free, easy entertaining


This Blackberry Pear Crisp is comfort food at its best, and an excellent way to showcase fall’s delicious pears.




6 tablespoons 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


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)


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 and toss. 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).


  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.


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.


Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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