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Walnut Pear Apple Crisp

Walnut pear apple crisp with a deeply golden oat-walnut crumble over bubbling apple and pear. Bake until the top forms chunky clumps, then rest so the fruit filling thickens into a spoonable texture.
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Prep Time 20 minutes
Cook Time 45 minutes
rest 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
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
  • 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 fill
  1. Preheat the oven to 375F, then grease a 9x13 baking dish.
  2. Toss the apple and pear slices with granulated sugar, brown sugar, cinnamon, ginger, cornstarch, and lemon juice, then spread them evenly in the dish.
Make the walnut crumble and bake
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, salt, and chopped walnuts, then cut in cold unsalted butter until chunky clumps form.
  2. Scatter the crumble evenly over the fruit, then bake for 40-45 minutes at 375F until deeply golden and fruit is bubbling.
Rest and serve
  1. Rest the crisp for 10 minutes so the filling thickens slightly before serving.

Notes

For the thickest filling, let the crisp rest the full 10 minutes before scooping—bubbling fruit will settle and won’t run as much. Store covered in the refrigerator up to 4 days; reheat in the oven at 350F until warmed through. Freezing is not recommended because the crumble can soften. If you want a lighter option, use light brown sugar in both places to reduce sweetness slightly without changing the crumble texture.