Mini Pear Crisp

pear crispBrrrrrr.

It has been freezing in the city lately! There is nothing like a freshly baked pear crisp to warm you up! I found a recipe on Cooking Light and decided to adapt it to mini one-person servings by using my ramekins. I can’t get enough of pears, they are my favorite fall fruit! They are perfect for this dessert, because they become very tender underneath a crispy topping. This pear crisp dessert is best made with fresh, ripe pears and served with vanilla ice cream or whipped topping. You can double the recipe to make an 8×8 dish.

The weekend went by really fast, as usual. Today was my day off and I spent most of it in the kitchen catching up on my cooking for the week. Last night we had wild rice with roasted chicken. I have some wild rice left over that I am just dying to make a soup with!

Hope you had a fun weekend!

pear-crisp-1 pear-crisp-2 pear-crisp-abv pear-crisp-bite

2.0 from 1 reviews
Mini Pear Crisp
Prep time
Cook time
Type: Dessert
Serves: 2
  • 1 ripe pear
  • 1 tbsp cinnamon
  • ½ tbsp cornstarch
  • ½ tsp lemon juice
  • 1 tbsp chilled butter
  • 2 tbsp brown sugar
  • 3 tbsp all-purpose flour
  • ¼ cup oats
  • 2 tbsp chopped walnuts
  1. Preheat oven to 375 degrees F.
  2. Core and dice the pair, then add to a mixing bowl.
  3. Add cinnamon and cornstarch to the pears and mix well. Set aside.
  4. In a separate bowl, add the remaining ingredients except the walnuts.
  5. Use a fork or pastry blender to cut the butter into the dry ingredients until it becomes crumbly.
  6. Add the chopped walnuts and mix well.
  7. Divide the pear mixture into two 4-inch ramekins, then top with the crust.
  8. Bake for 15-20 minutes, until the crust is golden brown.
Makes 2 4-inch ramekins

Recipe adapted from Cooking Light


  1. Berna says:

    I will definitely try this! Pear is a favorite fruit in my family! I love the fact you are also local so I know all ingredients are available where I live as well.

  2. Hotly Spiced says:

    This certainly looks like the perfect dessert for the cooler weather. October has been so hot here in Sydney yet the last few days have seen me searching for my jumpers and doonas as it’s gone back to winter. It’s cold enough for me to cook your crisp! xx

  3. Liza Brown says:

    It needed 3 pears, 1/2 the crumble recipe, plus 1 extra tbls of butter to the crumble mixture. Lemon juice instructions.

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