Maple Pear Cast-Iron Crisp with Oat Topping

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 tbsp unsalted butter (for greasing skillet)
• 6 medium ripe but firm pears, peeled, cored, sliced
• 1/3 cup pure maple syrup, plus 2 tbsp for topping
• 2 tbsp packed light brown sugar (for filling)
• 1 1/2 tbsp fresh lemon juice
• 2 tsp vanilla extract
• 1 1/2 tsp ground cinnamon, plus 1/2 tsp for topping
• 1/4 tsp each ground nutmeg and ground ginger; pinch cardamom (optional)
• 1/4 tsp fine sea salt (filling) + 1/4 tsp (topping)
• 1 tbsp cornstarch or arrowroot starch
• 2 tbsp unsalted butter, diced (for filling)
• 3/4 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar (for topping)
• 1/3 cup chopped pecans or walnuts (optional)
• 1/2 cup (1 stick / 113 g) cold unsalted butter, cubed
• Vanilla ice cream or whipped cream, for serving

Do This

• 1. Preheat oven to 375°F (190°C). Lightly butter a 10–12 inch cast-iron skillet.
• 2. Toss sliced pears with maple syrup, brown sugar, lemon juice, vanilla, spices, salt, and cornstarch.
• 3. Spread pears evenly in the skillet and dot with 2 tbsp diced butter.
• 4. In a bowl, mix oats, flour, brown sugar, nuts, cinnamon, and salt; cut in cold butter, then drizzle in 2 tbsp maple syrup.
• 5. Crumble oat topping evenly over pears, leaving some gaps for steam.
• 6. Bake 30–40 minutes until topping is deep golden and juices bubble thickly around the edges.
• 7. Cool 10–15 minutes, then serve warm with ice cream or whipped cream.

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Why You’ll Love This Recipe

• Warm, maple-sweetened pears and toasty oats deliver all the comfort of a classic crisp with a rustic cast-iron twist.
• The skillet gets roaring hot, helping the maple and sugars caramelize into jammy, bubbling edges.
• Everything is mixed in just a couple of bowls and baked in one pan, making it weeknight-friendly yet special enough for guests.
• Easy to adapt: swap nuts, tweak spices, or make it gluten-free or campfire-style without losing the cozy vibe.

Grocery List

• Produce: 6 medium pears (Bosc, Anjou, or Bartlett), 1 lemon
• Dairy: Unsalted butter, vanilla ice cream or heavy cream (for whipped cream, optional)
• Pantry: Pure maple syrup, light brown sugar, vanilla extract, old-fashioned rolled oats, all-purpose flour, pecans or walnuts (optional), cornstarch or arrowroot, ground cinnamon, ground nutmeg, ground ginger, ground cardamom (optional), fine sea salt

Full Ingredients

For the Skillet

• 1 tbsp unsalted butter, for greasing the cast-iron skillet

Maple-Pear Filling

• 6 medium ripe but firm pears (about 2 1/2 lb / 1.1 kg), peeled, cored, and sliced 1/4 inch thick
• 1/3 cup pure maple syrup
• 2 tbsp packed light brown sugar
• 1 1/2 tbsp fresh lemon juice (about 1/2 lemon)
• 2 tsp pure vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger (or 1 tsp finely grated fresh ginger)
• 1/8 tsp ground cardamom (optional, but lovely with pears)
• 1/4 tsp fine sea salt
• 1 tbsp cornstarch or arrowroot starch
• 2 tbsp unsalted butter, cut into small dice, for dotting over the pears

Crunchy Oat Topping

• 3/4 cup old-fashioned rolled oats (not quick or instant)
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/3 cup chopped pecans or walnuts (optional but recommended for crunch)
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1/2 cup (1 stick / 113 g) cold unsalted butter, cut into 1/2 inch cubes
• 2 tbsp pure maple syrup

To Serve

• Vanilla ice cream, or
• Lightly sweetened whipped cream

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your skillet

Place a rack in the center of your oven and preheat to 375°F (190°C). Lightly grease a 10–12 inch cast-iron skillet with 1 tbsp butter, coating the bottom and sides. The cast iron will hold heat beautifully, helping the maple and pear juices caramelize and bubble around the edges for that fireside crisp texture.

If your skillet is very well seasoned, you can use slightly less butter, but do not skip greasing or the filling may stick once the sugars caramelize.

Step 2: Prep and slice the pears

Peel the 6 pears, then cut them into quarters, slice out the cores, and slice each quarter into roughly 1/4 inch thick pieces. Aim for even slices so they cook at the same rate. You want pears that are ripe and flavorful but still firm enough to hold their shape—Bosc, Anjou, or slightly underripe Bartlett work especially well.

If you are prepping ahead and worried about browning, toss the slices with a teaspoon of lemon juice as you go, taken from the 1 1/2 tbsp already measured for the recipe.

Step 3: Mix the maple-pear filling

In a large mixing bowl, combine the sliced pears with 1/3 cup maple syrup, 2 tbsp brown sugar, 1 1/2 tbsp lemon juice, and 2 tsp vanilla. Sprinkle over 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and the optional 1/8 tsp cardamom, plus 1/4 tsp salt. Finally, add 1 tbsp cornstarch or arrowroot.

Use a large spoon or your hands to gently toss until every pear slice is coated and the cornstarch has disappeared into the juices. The mixture should look glossy and lightly saucy; this will thicken into a maple-spiced syrup as it bakes.

Step 4: Arrange the pears in the cast-iron skillet

Transfer the pear mixture to the buttered cast-iron skillet, scraping in all the juices and spices from the bowl. Spread into an even layer, tucking in any stray thin slices toward the center so they do not overcook at the edges.

Dot the top of the pears with the 2 tbsp diced unsalted butter. These little bits of butter will melt into the filling, helping it turn glossy and caramelized under the heat.

Step 5: Make the crunchy oat topping

In a medium bowl, stir together 3/4 cup rolled oats, 1/2 cup flour, 1/2 cup brown sugar, 1/3 cup chopped nuts (if using), 1/2 tsp cinnamon, and 1/4 tsp salt.

Add the 1/2 cup cold, cubed butter. Using a pastry cutter, two knives, or your fingertips, cut and rub the butter into the dry ingredients until the mixture forms coarse crumbs with some pea-sized bits of butter still visible. Drizzle in the 2 tbsp maple syrup and toss again. The topping should clump lightly when pressed but still break apart easily for sprinkling. Those little clumps will bake into crunchy, golden clusters.

Step 6: Cover the pears and bake until caramelized

Sprinkle the oat topping evenly over the pears, letting some small gaps remain so steam can escape. Do not press the topping down firmly; a light, uneven layer helps it bake up crisp instead of dense.

Place the skillet in the preheated oven and bake for 30–40 minutes, until the topping is deep golden brown and the filling is bubbling thickly around the edges. If your pears were very firm, lean toward the longer time. For an extra toasted top, you can switch to broil for the last 1–2 minutes, watching closely to avoid burning.

Step 7: Rest, garnish, and serve warm

Remove the skillet from the oven and set it on a heatproof surface. Let the crisp rest for 10–15 minutes. This brief cooling time allows the hot maple-pear juices to thicken so they are syrupy instead of runny when you scoop.

Serve the crisp warm, straight from the cast iron, with generous scoops of vanilla ice cream or dollops of whipped cream on top. The contrast of cold cream against the warm, spiced maple pears and crunchy oat topping is what makes this feel like a fireside dessert, even if you are baking it in a home oven.

Pro Tips

• Choose the right pears: Use pears that are fragrant and just barely soft at the stem. Very soft pears will turn mushy; rock-hard pears will not fully soften.
• Slice evenly: Aim for consistent 1/4 inch slices. Thinner slices soften quickly and blend into the syrup; thicker slices keep more bite and structure.
• Keep the butter cold for the topping: Cold butter is crucial for a crisp, crumbly texture. If your kitchen is warm, chill the cubed butter and even the topping mixture for 10 minutes before baking.
• Look for bubbling, not just color: The crisp is done when the juices are bubbling thickly around the edges of the skillet. If the topping browns too fast, tent loosely with foil.
• Campfire or grill option: Cook over indirect medium heat on a covered grill or in a lidded Dutch oven over a campfire, rotating occasionally, until bubbly and golden (about 30–45 minutes).

Variations

• Pear-apple blend: Use half pears and half firm apples for more texture variation. Keep the same total weight of fruit and spices.
• Bourbon-maple twist: Add 2–3 tbsp bourbon to the pear mixture along with the maple syrup. The alcohol cooks off, leaving a deep, oaky flavor.
• Gluten-free or plant-based: Use certified gluten-free oats and swap the flour for a 1:1 gluten-free blend. For a dairy-free version, replace butter with cold coconut oil or a firm vegan butter stick.

Storage & Make-Ahead

Let leftovers cool completely, then cover the skillet tightly or transfer to an airtight container. Store in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30–60 seconds, or rewarm the whole skillet, loosely covered with foil, in a 325°F (165°C) oven for 15–20 minutes until hot and re-crisped on top.

For advance prep, you can slice and toss the pears with everything except the cornstarch, then refrigerate up to 4 hours; stir in the cornstarch just before baking. The oat topping can be mixed (without the maple syrup) and chilled up to 24 hours; toss in the maple, crumble over the pears, and bake when ready.

Nutrition (per serving)

Approximate values for one of 6 servings (without ice cream or whipped cream): about 390 calories, 18 g fat, 9 g saturated fat, 58 g carbohydrates, 5 g fiber, 34 g sugars, 4 g protein, and 220 mg sodium. Values will vary based on brands used, optional nuts, and accompaniments.