Pear Crisp with Cranberries
This amazing pear crisp features optional fresh cranberries and a tender gluten-free topping. This warm, simple dessert is perfect for cold days!
Updated by Kathryne Taylor on December 17, 2025
I’m sharing this pear and cranberry crisp in time for your holiday feasts, though it’s a lovely dessert to enjoy any time this fall or winter. It tastes better than pie, if you ask me, and it’s much easier to make! This pear crisp recipe is fresh, simple and happens to be gluten free.
The recipe follows my time-tested formula for fruity crisps. I filled it with ripe pears and tart fresh cranberries (optional), which sweeten up as they bake. The topping is made with oats and almond flour, which yield a crisp, golden topping that’s tender underneath. Toasted walnuts, browned butter and warming spices round out the flavors for a dessert that you’ll want to make again and again.
This cranberry-studded crisp has been one of my favorite desserts for over ten years, and I’m sharing it again today with updated photos and tips. Make it for Christmas, and enjoy leftovers for breakfast with Greek yogurt.
Pear Crisp Options
You’ll find the full recipe below, but here are some notes before you get started.
To peel or not to peel the pears? That is the question. If you’re senstive to extra texture in your meals, go ahead and peel the pears before using them. Otherwise, don’t bother—they offer a little extra color that makes the filling look more enticing.
Brown the butter for a more complex flavor. You can skip this step if you’re in a hurry, but the browned butter offers rich, nutty flavor that complements the remaining ingredients.
Cranberries are optional, but boy, are they pretty. I love the pops of red color that make this dish look more festive than a regular pear crisp.
More Fruity Recipes to Make
If you enjoy this pear dessert, try these recipes from fall through winter:
- Simple Apple Crisp
- Lemony Cheesecake Tart with Pistachio Crust
- Perfect Baked Apples
- Pomegranate & Pear Green Salad with Ginger Dressing
- Vanilla-Pear Holiday Punch
Please let me know how your pear crisp turns out in the comments! I love hearing from you.
Pear Crisp
This recipe features honey-sweetened pears and cranberries with a gluten-free oat and almond meal topping. Omit the cranberries for a lovely pear crisp. This simple dessert is perfect for Thanksgiving, Christmas, or any cold day!
Ingredients
Pear cranberry filling
- 4 large Bartlett pears (about 2 pounds), peeled, cored and sliced into small bite-sized pieces
- 1 cup fresh or frozen cranberries (optional)
- â…“ cup honey
- 3 tablespoons arrowroot starch or cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground ginger
- ÂĽ teaspoon cinnamon
Gluten-free walnut, oat and almond meal topping
- 1 cup old-fashioned oats (certified gluten-free if necessary)
- ½ cup packed almond flour
- ½ cup chopped walnuts or pecans
- â…“ cup packed coconut sugar or brown sugar
- ÂĽ teaspoon fine salt
- 4 tablespoons butter
- 3 tablespoons plain yogurt (Greek or regular)
Don’t forget the vanilla ice cream!
Instructions
- Preheat the oven to 350 degrees Fahrenheit. In a 9-inch square baking dish, mix together the pears, cranberries (if using), honey, starch, lemon juice, ginger and cinnamon.
- Optional: Brown the butter for a more complex flavor. Melt the butter in a small saucepan over medium heat. Swirl the pan by the handle often so the butter doesn’t splatter. Continue to heat the butter, swirling frequently, until you see little brown flecks in the bottom of the pan (this will take about three minutes).
- In a medium mixing bowl, stir together the oats, almond meal or flour, walnuts, brown sugar and salt. Mix in the Greek yogurt and browned butter (or melted butter). Stir until all of the flour is incorporated and the mixture is moistened throughout.
- Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
- Bake until the filling is bubbling around the edges, the top is turning lightly golden and most of the cranberries have burst, 40 to 45 minutes. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist.
Notes
Adapted from Minimalist Baker’s gluten-free strawberry nectarine crisp and my strawberry rhubarb crisp.
Make it nut free: Omit the walnuts and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with oat flour or more oats (haven’t tried that, please comment if you do!).
Make it dairy free/vegan: You could use melted coconut oil in place of the browned butter/yogurt (use 4 tablespoons coconut oil and add up to 3 more, until the topping mixture is moistened throughout) and maple syrup instead of the honey.
What’s arrowroot starch? Arrowroot starch is a great thickener to use in place of corn starch, which is often genetically modified. It’s gluten free, too. Look for it in the baking section of well-stocked grocery stores or buy it online.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I’m remaking those individual pear crisps today but this is going on the list for next week!! I’m a fresh cranberry fiend this time of year!
That’s great, Lia! Me too, I absolutely love fresh cranberries in the cold months. Forget raspberries!
Good call leaving the skins on! Makes it look so much prettier! I’ve never heard of anyone adding Greek yoghurt to a crumble topping but it looks incredible! What do you reckon would be a good sub to make it vegan?
I used yogurt in place of some of the butter, but I think you could just use vegan butter or coconut oil as specified, then add more until the topping comes together.
This looks so delicious! I love all things crumble and crisp. I’m having a friendsgiving next week and this would be amazing for dessert!
Adding frozen yoghurt is such a great idea. I’ll have to try that as well! Your pictures are gorgeous!!
This looks ridiculously simply and delicious. Fruit-based desserts are my favourite for finishing off a big holiday meal!
Yum! I love the pear-cranberry combo… And such lovely photos to boot!
This looks so tasty. Crisp and warming, but nuttier than a traditional crumble. Love the idea of friendsgiving, by the way, and lots of pies…
I think I just found my Thanksgiving contribution!
I love pear + cranberry desserts, and then you added brown butter. Swoon!
Lovely! I be honest I’ve never baked with cranberries. I’ll have to give this a try. Friends giving is really the best isn’t it?
The best! Oh, you have to try baking with cranberries soon. They’re lovely.
such a great recipe Kate… I love that you didn’t put a crazy ton of butter, I’ve seen ridiculous versions of this recipe. I love Apple Crisp, will have to try Pear Crisp, but I absolutely love the addition of cranberries. So festive!
Thanks! I replaced some of the butter with yogurt, which lends a nice tang.
I’m loving thoses beautiful colours you’ve got goin on here. Love the fact you added brown butter too. Yum yum yum
Friendsgiving is so fun!! Also, I love this dessert – perfect for Thanksgiving and Christmas!
Looks like it’s a great combination of flavors and textures. It looks delicious too! I love the lighting in the photos.
This sounds like a great combo! Yum
Absolutely lovely. I remember your strawberry rhubarb crisp and I bet this is a wonderful variation of it. I haven’t made a crisp in a while, and I think it’s about time. I might try those vegan suggestions you listed, I bet they would taste great with pears and cranberries.
Thanks, Katy! Crisps are my fruity dessert of choice since they’re so easy to make. Please let me know if you try the crisp with the vegan suggestions!
I think I have, like, FIVE Friendsgivings to go to this year so stretchy jeans shall definitely be necessary. Especially if i’m going to place myself in the near vicinity of this crisp. BIG yum.
Five?! That’s like Thanksgiving all month long! Sounds delicious.
This crisp looks so delicious — here’s to Friendsgiving!
Pear and cranberry…what a great combination. This sounds glorious.
This looks so festive and delicious! I think I’ve found one of my Thanksgiving desserts for this year. :)
This looks delicious! Such festive flavours! Do you think frozen cranberries would work just as well? Easier to get hold of….
Yes, I think they would work great! Just throw the frozen cranberries in with the pear pieces.
Beautiful recipe! I’m going to give this a go at my in-laws house on Turkey Day!
What about skipping the ice cream, use only a quarter cup of brown sugar and serve for breakfast?
Great idea! You could add Greek yogurt for substance if you’d like.
Gorgeous!! I love that your crew does Friendsgivings too. I’m all for stretching this holiday (especially with the boozy food) as long as possible. :)
This looks amazing and your photos are just beautiful!
What a great combo…my son will love it! :)
I love Friendsgiving! Ours is after Thanksgiving so I am sure I will be wearing stretchy pants too! Oh and I am soooooo bringing this for dessert!
This is so genius! What is a Friendsgiving? I’ve never heard of it!
Friendsgiving is Thanksgiving with friends! It’s the best!
Hi Kate! I’ve been reading your blog for awhile now so I just first wanted to drop in and say hi! I absolutely love this post – photos are beautiful and this crisp is the perfect friends-giving recipe. It’s refreshing to come across a dessert that’s healthier.
Secondly, you’ve inspired me to start a blog of my own – TheCheerfulChew.com – and wanted to let you know you’re on my “Favorite Links” list!
Hopefully we’ll meet in the near future! Cheers!
Hey Emily! Thanks for stopping to say hi! Your new website is lovely.
This recipe looks so gorgeous and perfect for a relaxing, fun dinner with friends. We’ve always had Friendsgiving on actual Thanksgiving, but now that I’m so close to family, I’m thinking a true Friendsgiving might be in order. Cheers to all of your feasts!
Thank you, Elizabeth! I hope you’ll throw a Friendsgiving this year. The more holiday feasts, the better, if you ask me!
Gosh, I love Friendsgiving, though this year may be the first time we won’t be doing one :( I may just have to make this for our family meal! Have a wonderful part 1 of 3. Nothing wrong with rolling towards December in your stretchy pants!!
yummm… perfect for all the extra ingredient i have on hand right now (including the bag of cranberries i got to make your cranberry-maple skillet cornbread – so good!).
for my vegan cooking i usually just sub earth balance for butter and it turns out great! (used a stick of Earth Balance instead in the cornbread too)
Thanks, Lindsay! Glad you’re enjoying the cornbread. I made some this weekend!
made this IT ROCKED
Yes! Glad to hear it! Thanks, Sasha.
This looks delish! I’m wondering if I could use maple syrup in place of the brown sugar…Not sure what quantity tho.
Hey Karen, it might be easier to just skip the syrup in the topping and add a little more honey or maple syrup to the filling. I’m not sure how the added moisture from the liquid sweetener would affect the topping.
Made this for thanksgiving and it was an absolute hit! Didn’t even reach for the pumpkin pie after. Thanks for a great recipe!
Yes! Really happy to hear it, Mindy. Thank you for commenting. :)
I made this yesterday and it was wonderful! I wouldn’t change a thing! Thank you so much for sharing. I think I have finally found my “go-to” dessert, to add to my little cooking repertoire :)
Oh- and that pretty little spoon in your picture- I have the same silverware! It was meant to be. Now I’m going to comb through your recipes and see what other treasures are on here!
Jess, I’m happy to hear that you enjoyed the crisp so much! Thank you for commenting. That silverware came from my grandmother. I love using her cooking utensils in my photos. :)
Hi Kate!
This recipe is sooo tasty! I made it for my mom’s birthday dessert and it was absolutely scrumptious.
Quinn, I’m so glad you enjoyed the crisp! Thank you!
Hi Kate
Old fashioned oats are not gluten free, please change the recipe.
Regards,Louise
Hi Louise, I’m sorry for the confusion, but oats are gluten free: http://www.cureceliacdisease.org/archives/faq/do-oats-contain-gluten
The key is to find oats that are processed in a plant that is gluten free. You can count on steel cut Irish oatmeal but many American brands do not guarantee that they are gluten free.
Am excited to try this!
Although oats are gluten-free, when they are processed, they can be contaminated. Also, wheat and oats are often grown in adjoining fields where errant seeds can grow and contaminate the crop. No person with celiac disease will eat oats that are not certified gluten-free. People who don’t battle this can really hurt a person. Please do some research for your blog!!
This looks delicious & I hope to make it soon. Is it ok to sub AP flour for the almond flour?
Hey Dawn! I’d try using 3/4 cup oats and 3/4 cup flour. That should work.
This has become a go to holiday recipe for us. It’s hard to find gluten free, refined sugar free deserts that taste delicious. I just replaced the brown sugar with coconut sugar and you’d never know. I’ve also made it with apples and cranberries and did the strawberry rhubarb crisp filling from your site, but with this topping. All were fantastic. :-)
Thank you! Great idea to replace the brown sugar with coconut sugar, I’ll do that next time. Yum!
Hi! Looks delicious. I’m planning to make the GF apple crisp for my book club tomorrow. Can I assemble tonight and bake it tomorrow? Thanks so much!
Paula, I’m so sorry I didn’t answer quick enough. I bet that would work!
This is fabulous! Started getting brown at 45 min. I agree that it would be great for breakfast too. I have never cooked with pears before and will now add them to my winter fruit favorites. Thanks!
Thanks, Leslie! Glad to hear it!
This was delicious and so pretty with the cranberries. Thank you for so many great recipes. I love your blog!
I would like to make this the day before to take it somewhere. Does it reheat well?
Made this recipe tonight and wow it was amazing!
Doubled this recipe for Christmas brunch. 7 pears and 1 apple. What I had on hand. Beautiful and delicious. (We had to have a taste…I mean a helping.)
Your recipes have been my go-to for the last couple of years. Your dishes are full of flavor and always look so pretty. Looking forward to saying thank you by purchasing your book for friends and family. So happy for your success. You always make vegetarian yummy.
You might want to mention that you have to use gluten-free oats in the recipe for those who are trying to make a gluten-free dessert for someone else. Regular oats can be contaminated with wheat (in the field and in processing) and that is a serious issue for many.
Hi Cheryl, thanks for pointing that out. I generally do make notes about certified gluten-free oats but it looks like this one is missing one. I’ll fix it now.
This recipe was delicious. I used fresh picked pears from my neighbor’s tree and defrosted cranberries since I couldn’t get fresh. The pears were small and thin skinned so I used 10 and kept the skin on and they were still so tender. I did use Greek yogurt for two but will make the last one without since I don’t have any more. P Making my neighbor a batch right now and going to make one more to share at work!
What lucky neighbors and coworkers you have, P! Your version sounds excellent. I hope everyone enjoys the crisp!
Do you think you could make this in the instant pot?
I believe the instant pot has recommendations on how to convert recipes. I am not as familiar with this process and haven’t tested this recipe, but let me know how it goes if you try it!
Question: when you say “old-fashioned oats” is that the quick-cook kind, the medium-cook, or the long cook? I have two kinds of rolled oats that are either supposed to cook for 1) 1 minute or 2) 10-20 minutes. I’m guessing it makes a difference which kind I use!
Yes it will! Not quick cooking. I would say the medium cook – make sure they are flat. If that makes sense?