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The Kitchn published a pear crisp recipe credited to Perry Santanachote, with Patty Catalano identified as food editor and recipe tester. It combines sliced pears with lemon, brown sugar and cornstarch, then adds a buttery oat topping; the recipe lists six to eight servings and a 15-minute prep time.
The Kitchn has published a pear crisp recipe that layers sliced pears with a brown sugar and oat topping, offering a fruit dessert alternative to apple crisp. Credited to food writer and recipe developer Perry Santanachote, the recipe lists six to eight servings and 15 minutes of preparation; its instructions call for baking at 400°F for 25 to 30 minutes.
The recipe starts with firm pears, which The Kitchn recommends choosing from Bosc or Anjou varieties because their flesh is more likely to keep its shape as it bakes. The fruit is tossed with light brown sugar, cornstarch and lemon juice, then placed in a greased baking dish. The cornstarch is intended to thicken the fruit juices, while lemon juice balances the sweetness and helps limit browning during preparation.
For the topping, the instructions combine quick-cooking rolled oats, flour, brown sugar, allspice and salt, then mix in melted unsalted butter and vanilla extract until small clumps form. The topping is scattered over the fruit rather than pressed down. The recipe says to bake until the filling bubbles around the edges and the topping looks golden-brown and feels firm. Its overview estimates 30 to 35 minutes of cooking, while the detailed method specifies 25 to 30 minutes.
The page suggests serving the crisp warm, optionally with vanilla ice cream. It also offers substitutions: replace half the pears with thinly sliced Granny Smith apples, or use cinnamon, cardamom or ginger instead of allspice. The supplied page text ends during a further suggestion about adding crunch, so that recommendation is not available here.
A Pear-Based Alternative to Apple Crisp
The recipe gives home cooks a way to make a baked fruit dessert without preparing pie dough. Its oat topping supplies the crisp texture associated with the dish, while the pears form a soft, syrupy filling. The instructions rely on familiar baking ingredients and list a 15-minute prep time, making the recipe relatively straightforward to plan around.
Ingredient choices affect the result: the source says firmer pears are better suited to baking because they are less likely to collapse, and quick-cooking oats help produce a cohesive topping. The recipe’s suggested apple, spice and serving variations also let readers adapt it without changing the basic method.
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How the Recipe Builds Its Texture
The Kitchn presents the dish as a fruit crisp rather than a pie: fruit bakes beneath a crumbly topping, with no pastry crust to roll out or shape. The source credits Perry Santanachote as the recipe’s author and identifies Patty Catalano as food editor and recipe tester. Catalano’s tester note is dated October 2026.
The page explains that brown sugar is used in both the filling and topping, while lemon juice adds acidity to the pears. It describes allspice as a warm seasoning that complements the fruit and quick-cooking oats as a way to form a topping that crisps in the oven. These are the publication’s recipe guidance, not independently reported test findings.
“Crisps are one of my favorite ways to enjoy seasonal fruits, and I love the surprise of serving a pear crisp instead of apple this time of year.”
— Patty Catalano, The Kitchn food editor and recipe tester
Timing and Recipe Details to Check
The source gives two cooking-time estimates: the overview lists 30 to 35 minutes, while the step-by-step instructions say to bake for 25 to 30 minutes. The method’s visual cues—bubbling filling and a golden, firm topping—are also supplied, but the source does not explain the difference between the estimates.
The supplied text does not include the complete ingredient quantities, dish dimensions or the remainder of the final variation tip. Readers should consult the full recipe page for those details before cooking. The page’s publishing date is described only as “yesterday” in the supplied material, so a calendar publication date cannot be confirmed from it.
Consult the Full Recipe Before Baking
No follow-up announcement or additional recipe update is included in the supplied source. The next step for readers who want to make the dish is to check The Kitchn’s full recipe for exact quantities and any instructions missing from the excerpt, then follow the recipe’s doneness cues. The listed temperature is 400°F; use standard food-safety practices when handling ingredients and refrigerate leftovers promptly.
Key Questions
How many people does the pear crisp serve?
The Kitchn lists the recipe as serving six to eight people.
How long does the pear crisp take to bake?
The detailed instructions say 25 to 30 minutes at 400°F. The recipe overview gives a broader cooking estimate of 30 to 35 minutes, so check for bubbling fruit and a golden, firm topping.
Which pears does the recipe recommend?
The Kitchn recommends Bosc or Anjou pears, describing their firmer flesh as better able to hold its shape during baking.
Can apples be used in the pear crisp?
Yes. The source suggests replacing half the pears with firm, tart Granny Smith apples and slicing the apples thinly so they cook at a similar rate.
What spices can replace allspice?
The recipe suggests cinnamon, cardamom or ginger as alternatives to allspice.
Source: thekitchn.com
