Pear & Honey Crisp

Fruit crisps are a classic American comfort dessert, swapping pie crust for a buttery oat crumble. This version nestles ripe pears in honey and cinnamon, then crowns them with oats, almond flour, and roasted chestnuts for gentle crunch.

Serves 6 · 15 min prep · 35 min cook

Estimate for one serving

• 295 cal
• 5g protein
• 48g carbs
• 12g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 5 medium ripe pears
• 1/4 cup honey
• 1 tbsp fresh lemon juice
• 1/2 tsp ground cinnamon
• 1 cup old-fashioned oats
• 1/2 cup almond flour
• 1/2 cup chopped roasted chestnuts
• 4 tbsp unsalted butter
• 1 pinch of salt
• 1/2 tsp fresh thyme leaves

Instructions

1. 1Preheat the oven to 375°F. Choose a 10-inch oven-safe skillet or similar baking dish.
2. 2Peel, core, and slice the pears into generous half-moons about 1/2-inch thick. Toss them in the skillet with the honey, lemon juice, and cinnamon until every slice is lightly coated.
3. 3Spread the pears into an even layer. Taste a raw slice; add a tiny extra drizzle of honey only if the fruit is very tart.
4. 4In a bowl combine the oats, almond flour, chopped chestnuts, cold butter cut into small cubes, and salt. Rub with fingertips until the mixture forms damp clumps with visible oat pieces.
5. 5Scatter the topping evenly over the pears, leaving a few fruit edges peeking out so steam can escape. Sprinkle the thyme leaves over the top.
6. 6Bake until the pears bubble at the edges and the topping turns deep golden and crisp, 30 to 35 minutes. If the top browns too fast, tent loosely with foil for the last 10 minutes.
7. 7Remove from the oven and let the crisp rest 10 minutes so the juices thicken slightly and the pears stay tender but not collapsed.
8. 8Spoon into bowls while still warm, making sure each serving gets both juicy fruit and crunchy chestnut-oat topping. No cream needed—the natural pear syrup is enough.