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Walnut Pear Apple Crisp

Walnut pear apple crisp with a chunky walnut-oat crumble over tender baked fruit. Juicy bubbling filling thickened with cornstarch and a deeply golden topping baked at 375°F.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Fruit filling
  • 3 apples
  • 3 pears
  • 0.333 cup granulated sugar
  • 2 tbsp brown sugar
  • 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

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the crisp releases easily.
Make the fruit filling
  1. Toss the apple and pear slices with granulated sugar, brown sugar, cinnamon, ginger, cornstarch, and lemon juice until evenly coated.
  2. Spread the coated fruit into the greased baking dish in an even layer.
Make the walnut crumble topping
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, salt, and chopped walnuts in a bowl.
  2. Cut in the cold cubed butter until chunky clumps form and the mixture looks crumbly with larger bits.
Assemble and bake
  1. Scatter the walnut crumble evenly over the fruit filling.
  2. Bake for 40-45 minutes at 375°F until the topping is deeply golden and the fruit is bubbling.
Rest and serve
  1. Rest the crisp for 10 minutes before serving so the filling thickens slightly.

Notes

Pro tip: let the crisp rest the full 10 minutes—bubbling fruit will thicken as it cools, keeping slices from running. Store covered in the refrigerator up to 4 days; reheat individual portions in a 300°F oven or microwave. Freeze baked portions up to 2 months (thaw overnight in the fridge). For a lighter option, use half the brown sugar in the filling while keeping the crumble the same for texture.