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Walnut Pear Apple Crisp

Walnut pear apple crisp with a golden, walnut-studded oat crumble over bubbling pear and apple. The fruit thickens thanks to cornstarch, while the topping bakes until deeply golden and crisp.
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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
  • 3 pears
  • 0.3333333333 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 fruit filling
  1. Preheat oven to 375F and grease a 9x13 baking dish, so it’s ready for the fruit right away.
  2. Toss apple and pear slices with both sugars, cinnamon, ginger, cornstarch, and lemon juice, then spread them into an even layer in the dish.
Walnut crumble and bake
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, salt, and chopped walnuts, then cut in cold butter until chunky clumps form.
  2. Scatter the crumble over the fruit, making sure the top is fully covered.
  3. Bake for 40-45 minutes at 375F until the crumble is deeply golden and the fruit is bubbling around the edges.
Rest and serve
  1. Rest for 10 minutes before serving so the filling thickens slightly and the crumble stays crisp.

Notes

For best thickening, make sure the fruit is evenly coated with cornstarch before it goes into the dish. Refrigerate leftovers in a covered container for up to 4 days; reheat portions in a 350F oven until warmed through. Freezing is not recommended because the crisp topping can soften. For a lighter swap, use half the butter in the crumble with cold coconut oil (still solid) to keep clumps forming.