Get the most of out of your late summer or fall pear harvest with this cast iron skillet baked pear and blackberry crisp! It’s the perfect fall dessert recipe, and so incredibly easy to make. This delicious homemade fruit crisp is one of the easiest and tastiest desserts you can make, guaranteed!

Pears & Blackberries: A Delicious Match

Pear season is in full swing and I’m loving it! Late summer and early fall is the best time to buy, harvest, or glean them. If you’re lucky you’ll end up with more than you can deal with!

I remember one year the pear tree we had in our backyard of the house I grew up in was absolutely loaded with pears. My mom made freezer pear butter that lasted forever, which was awesome because it was delicious! Someday I when I have a ton of pears I will have to recreate that.

For now, though, I’ve been addicted to this skillet pear and blackberry crisp!

Blackberries are usually at the end of their season when pears are ripe. I made many crisps over the course of the summer with our foraged blackberries and either pears, apples, peaches or nectarines.

Also, I should add that any berry would work in place of the blackberries. Peaches and strawberries, apples and blueberries, nectarines and raspberries, any and all of these combinations will work!

For this delicious fruit crisp I used pears and blackberries.

Skillet Pear and Blackberry Crisp Recipe

This recipe works great in a cast iron skillet. We are starting to acquire quite the collection of old and well seasoned cast iron pans, and use them for a majority of our cooking. I especially love making baked desserts in them!

Any other similar sized (8 or 9 inch) baking dish will work just fine.

Prepare the Fruit

Begin making the pear and blackberry crisp by coring and slicing the pears.

Put the sliced pears in a large bowl and add the blackberries. Next, gently stir in the brown sugar, honey, cinnamon, and vanilla extract.

Put the macerated fruit into a 8-9″ cast iron skillet or baking dish.

Make the Crumble Topping

Preheat the oven to 375°F, then get together your ingredients for the crumble topping. Cream together the butter and brown sugar.

Then stir in the rest of the crumble topping ingredients: oats, walnuts, shredded coconut, vanilla extract, cinnamon, and salt.

Distribute the crumble topping over the top of the fruit in the pan.

Bake and Serve the Crisp

If the baking dish is super full you may want to put it on a sheet pan before putting it in the oven in case of bubbling over.

Bake in the preheated 375°F oven for 30-45 minutes, or until the top is golden brown and the fruit juices are bubbly. It should also smell wonderful!

Serve it up with a scoop of vanilla ice cream for best results.

Oh man, this crisp is awesome! The pears were perfectly ripe and the blackberries were juicy and delicious.

Topped with some organic vanilla bean ice cream, you really can’t go wrong! The whole thing screams late summer and I love it! You should definitely make some variation of this as soon as you can.

Time to get your skillet pear and blackberry crisp on!

Summer Dessert Recipes

Explore these other delicious fruity dessert recipes we love!

• Wild Berry and Nectarine Galette
• Skillet Peach and Blackberry Cobbler
• Rhubarb Upside Down Cake
• Blueberry Cornmeal Skillet Cake
• Plum Upside Down Cake with Lavender Whipped Cream
• Rhubarb Strawberry Crisp
• Strawberry Cobbler