Pour these raw cubed green pears in the crock and 3 other ingredients to get a warm dessert so delicious your grandkids will be begging for a second bowl!

This 4-ingredient slow cooker pear crisp is my kind of weeknight dessert: minimal effort, cozy payoff. You start with raw cubed green pears straight into the crock—no pre-cooking, no fancy steps—and layer on a simple sweet, buttery oat topping that turns golden and fragrant as it cooks. Fruit crisps have roots in early American farmhouse kitchens, where home cooks needed a way to transform basic pantry staples and seasonal fruit into something comforting. This version keeps that spirit but leans on the slow cooker to do the work while you go about your evening, delivering a warm, spoonable dessert your grandkids will happily line up for a second bowl of.

Serve this pear crisp warm right out of the slow cooker, spooned into bowls. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream is classic, but a drizzle of heavy cream or half-and-half is lovely if you want to keep it simple. For a cozy fall or winter dessert, pair it with hot coffee, spiced tea, or a small glass of dessert wine. If you have leftovers, it’s surprisingly good the next morning with a spoonful of yogurt as a not-too-sweet breakfast.

Servings: 6

6 cups raw green pears, cored and cut into 1/2-inch cubes (about 5–6 medium pears)

Prep the pears: Core the green pears and cut them into 1/2-inch cubes. There’s no need to peel them unless the skins are very tough; the peel helps the fruit hold its shape.

Layer pears in the slow cooker: Lightly grease a 4- to 6-quart slow cooker with a bit of butter or nonstick spray. Pour the raw cubed green pears into the bottom of the crock and spread them into an even layer so they cook uniformly.

Sweeten the fruit: Sprinkle 1/4 cup of the light brown sugar evenly over the pears. Toss gently with a spoon right in the slow cooker so the sugar lightly coats the fruit. This helps draw out the pears’ juices and creates a syrupy base.

Make the crisp topping: In a medium bowl, stir together the remaining 1/4 cup light brown sugar and the rolled oats. Drizzle in the melted butter and stir until all the oats are evenly moistened and clump together in small pieces. You’re looking for a damp, crumbly mixture rather than a smooth batter.

Add topping to the crock: Sprinkle the oat mixture evenly over the sugared pears, covering as much of the surface as you can. Some fruit peeking through is fine; those spots will bubble up nicely.

Cook the pear crisp: Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours. The pears should be tender and juicy when pierced with a fork, and the topping should be set and fragrant. If your slow cooker tends to run hot, start checking on the earlier side.

Vent for a crisper top (optional): For a slightly drier, less steamy topping, you can prop the lid open with a wooden spoon for the last 20–30 minutes of cooking. This lets excess moisture escape and helps the oat topping firm up a bit.

Serve warm: Turn off the slow cooker and let the crisp stand, uncovered, for about 10 minutes to thicken slightly. Spoon the warm pears and topping into bowls and serve as-is or with ice cream, whipped cream, or a splash of cream.

Use this as a flexible template. For a deeper flavor, swap the light brown sugar for dark brown sugar, which brings in more molasses notes that pair beautifully with pears. If your pears are very firm and not very sweet, you can add an extra tablespoon or two of brown sugar over the fruit. For a nuttier version, stir 1/3 cup chopped walnuts or pecans into the oat mixture before adding the melted butter (this does add a fifth ingredient, but it’s an easy upgrade). If you like warm spices, sprinkle 1 teaspoon ground cinnamon and a pinch of nutmeg over the pears with the sugar; this keeps the base recipe simple but leans into a more autumnal profile. To make it dairy-free, use melted coconut oil or a neutral vegetable oil in place of the butter, understanding the topping will be a bit less rich and crisp. You can also mix pears with other firm fruits you have on hand—such as apples—keeping the total volume around 6 cups so the cooking time stays consistent. If your slow cooker tends to produce a lot of condensation, lay a clean kitchen towel under the lid (with the ends draped over the sides, not near the heating element) during the last hour to absorb excess steam and help the topping stay more crumbly.