When I need a low-effort dessert that still feels cozy and special, this oven baked Amish-style caramel pear crisp is exactly the kind of recipe I reach for. It leans on just four simple ingredients, including fresh pears and jarred caramel sauce, and turns them into a warm, bubbling dessert with a soft fruit base and sweet crisp topping. It has that old-fashioned bake-sale feel, but it is practical enough for a weeknight when you want something homemade without pulling out a long ingredient list.
This dessert is especially good served warm with a scoop of vanilla ice cream or a spoonful of whipped cream so the cold, creamy topping melts into the caramel and pears. If you are serving it after a bigger dinner, coffee or hot tea makes a great pairing, and for a holiday table it fits right in next to ham, roast chicken, or a simple Sunday supper.
Oven Baked 4-Ingredient Amish Caramel Pear Crisp
Servings: 6
Ingredients
6 ripe but firm pears, peeled, cored, and sliced
1 cup jarred caramel sauce, plus extra for drizzling if desired
1 box yellow cake mix, dry
1/2 cup unsalted butter, melted
Directions
1. Preheat your oven to 350°F and lightly grease a 9x13-inch glass baking dish.
2. Spread the sliced pears evenly in the prepared baking dish.
3. Drizzle the caramel sauce all over the pears, making sure most of the fruit gets a little coverage.
4. Sprinkle the dry yellow cake mix evenly over the top of the caramel-coated pears.
5. Drizzle the melted butter over the cake mix as evenly as possible, covering the surface so it bakes into a crisp topping.
6. Bake for 40 to 45 minutes, or until the top is golden brown and the pears are tender and bubbly around the edges.
7. Let the crisp rest for about 10 minutes before serving so the caramel settles slightly. Spoon into bowls and drizzle with a little extra caramel if you like.
Variations & Tips
Add spice: If you want a warmer fall flavor, add a light sprinkle of cinnamon or apple pie spice over the pears before the caramel sauce. It is not necessary, but it makes the whole kitchen smell amazing.
Use the right pears: Bosc or Anjou pears work especially well here because they hold their shape nicely while baking. If your pears are very juicy, pat the slices dry a bit so the crisp does not get overly wet.
Make it richer: For an extra decadent version, serve each portion with vanilla ice cream and another drizzle of caramel sauce. This is the version I make when we have people over and I want something easy that still feels a little dressed up.
Meal prep tip: You can peel and slice the pears a few hours ahead and keep them chilled until you are ready to assemble. Once baked, leftovers reheat well in the microwave, which makes this a great make-ahead dessert for a busy week.