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Walnut Pear Apple Crisp

Walnut pear apple crisp with a golden oat crumble over bubbling pear-and-apple filling. Roasted at 375°F until deeply golden, then rested so the fruit thickens into a spoonable topping.
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Prep Time 20 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

fruit filling
  • 3 apples large, peeled and sliced
  • 3 pears ripe, peeled and sliced
  • 0.33 cup granulated sugar
  • 2 tbsp brown sugar plus packed
  • 1.5 tsp cinnamon
  • 0.25 tsp ginger
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
walnut crumble topping
  • 1 cup rolled oats
  • 0.75 cup all-purpose flour
  • 0.75 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup walnuts roughly chopped
  • 0.75 cup unsalted butter cold, cubed

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish with a light coating so the crisp doesn’t stick.
Make the fruit filling
  1. Toss the apples and pears with granulated sugar, brown sugar, cinnamon, ginger, cornstarch, and lemon juice, then spread evenly in the greased dish.
Make the walnut crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, salt, and walnuts, then cut in cold unsalted butter until chunky clumps form.
Assemble and bake
  1. Scatter the walnut crumble over the fruit so the top is thick and uneven, which helps it brown.
  2. Bake for 40-45 minutes at 375°F until the topping is deeply golden and the fruit is bubbling around the edges.
Rest and serve
  1. Rest for 10 minutes before serving so the juices thicken and the crisp slices hold together.

Notes

For the best thick, bubbling filling, make sure the cornstarch is fully mixed through the fruit before it goes into the oven. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the crumble texture softens after thawing. If you want a lighter option, use whole-wheat flour in the topping (swap 1:1) for a nuttier flavor while keeping the same crumble method.