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Walnut Pear Apple Crisp

Walnut pear apple crisp with a golden, chunky oat-walnut crumble and bubbling apple-pear filling. Warm caramel-like fruit juices thicken with cornstarch for a tender, spoonable texture under a deeply browned 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.
  • 0.3333333333 cup granulated sugar
  • 2 tbsp brown sugar Plus 2 tbsp for filling.
  • 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; topping.
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup walnuts Roughly chopped.
  • 0.75 cup unsalted butter Cold, cubed.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and heat
  1. Preheat oven to 375F and grease a 9x13 baking dish so the fruit and crumble release easily.
Make the fruit filling
  1. Toss apple and pear slices with granulated sugar, brown sugar, cinnamon, ginger, cornstarch, and lemon juice until evenly coated, with no dry cornstarch pockets visible.
  2. Spread the coated apple-pear mixture in the greased dish in an even layer so it bakes uniformly.
Make walnut crumble topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, salt, and chopped walnuts, then mix until the walnut pieces are distributed throughout.
  2. Cut cold unsalted butter into the dry mixture until chunky clumps form and the topping looks like wet sand with larger bits.
Bake and finish
  1. Scatter the walnut crumble evenly over the fruit so it covers the surface with a thick, golden layer.
  2. Bake at 375F for 40-45 minutes until the topping is deeply golden and the fruit is bubbling around the edges.
  3. Rest the crisp for 10 minutes before serving so the juices thicken slightly and the crumble stays crisp.

Notes

For the thickest filling, make sure the coated fruit looks glossy and evenly dusted before it goes into the pan. Store covered in the refrigerator up to 4 days; rewarm in a 350F oven for 10-15 minutes. Freeze baked crisp up to 2 months; thaw overnight in the fridge and reheat. For a lighter option, swap half the brown sugar in the topping for an equal amount of light brown sugar substitute if you prefer reduced sugar.