Skillet Spiced Pear Crisp with Oat Streusel

Crisps became a beloved American dessert when thrifty bakers topped seasonal fruit with a simple streusel instead of a full pie crust. This skillet version nestles spiced pears under a buttery oat streusel fragrant with cinnamon, ginger, and cardamom.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 390 cal
• 4g protein
• 58g carbs
• 17g fat
• 7g fiber

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Ingredients

• 2 lb ripe but firm pears, peeled and sliced
• 2 tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/8 tsp pinch salt
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 6 tbsp cold unsalted butter, cubed
• 1/3 cup chopped toasted pecans
• optional vanilla ice cream for serving

Instructions

1. 1Preheat the oven to 375°F. In a large bowl toss the pear slices with lemon juice, granulated sugar, cornstarch, cinnamon, ginger, cardamom, and salt until evenly coated.
2. 2Transfer the pear mixture to a 10-inch oven-safe skillet and spread into an even layer.
3. 3In the same bowl combine the oats, flour, brown sugar, and salt. Add the cold butter cubes and work them in with your fingers or a pastry cutter until the mixture forms clumps the size of peas.
4. 4Stir the toasted pecans into the streusel, then scatter it generously and evenly over the pears, covering most of the fruit.
5. 5Place the skillet on a baking sheet to catch drips and bake 35–40 minutes until the topping is deep golden brown and the fruit juices are bubbling thickly the edges.
6. 6If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
7. 7Remove from the oven and let the crisp rest 10–15 minutes so the juices thicken slightly.
8. 8Scoop into bowls while still warm and top with a scoop of vanilla ice cream if desired.