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Walnut Pear Apple Crisp

Walnut pear apple crisp combines tart apples and firm-ripe pears with a buttery oat and walnut topping. Bake until golden brown and bubbling at the edges, then let it rest before serving.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Fruit filling
  • 4 tart apples medium, about 1 1/2 pounds total; peeled, cored, and sliced 1/4 inch thick
  • 4 pears medium, firm-ripe; peeled, cored, and sliced 1/4 inch thick
  • 0.33 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tbsp lemon juice
  • 0.5 tsp ground cinnamon
Walnut topping
  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 0.75 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter cold, cut into small cubes
  • 0.75 cup walnuts chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Preheat the oven to 375°F.
  2. Lightly grease a 9x13-inch baking dish.
Prepare the filling
  1. In a large bowl, toss the apples and pears with the granulated sugar, 2 tablespoons flour, lemon juice, and 1/2 teaspoon cinnamon.
  2. Spread the fruit evenly in the prepared dish.
Make the walnut topping
  1. In a medium bowl, whisk together 1 cup flour, the oats, brown sugar, 1 teaspoon cinnamon, and salt.
  2. Cut in the butter with a pastry cutter or your fingertips until coarse crumbs form.
  3. Stir in the walnuts.
Assemble and bake
  1. Sprinkle the topping evenly over the fruit.
  2. Bake for 45 to 55 minutes, until the topping is golden brown and the fruit is tender and bubbling at the edges.
  3. Let the crisp rest for 15 minutes before serving.

Notes

For a crumbly topping, keep the butter cold while cutting it into the dry ingredients. Refrigerate leftovers for up to 4 days; the baked crisp can be frozen for up to 3 months. For a dairy-free version, use dairy-free butter.