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Walnut Pear Apple Crisp

Walnut pear apple crisp with a buttery walnut-oat crumble and bubbling apple-pear filling. Baked until deeply golden, then rested so the fruit sets into a spoon-tender 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: 480
Ingredients Equipment Method Notes

Ingredients
  

Fruit filling
  • 3 apples
  • 3 pears
  • 0.333333 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
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup walnuts
  • 0.75 cup unsalted butter

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 375F, then grease a 9x13 baking dish with a light coating so the crisp doesn’t stick.
Make the fruit filling
  1. Toss apple slices and pear slices with granulated sugar, brown sugar, cinnamon, ginger, cornstarch, and lemon juice until the fruit is evenly coated and looks lightly dusted.
  2. Spread the coated apples and pears into the greased baking dish in an even layer, smoothing the top for consistent bubbling.
Make the walnut crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then add roughly chopped walnuts and toss to distribute.
  2. Cut in cold unsalted butter until chunky clumps form, with some larger bits that will stay crisp as they bake.
Assemble and bake
  1. Scatter the walnut crumble evenly over the fruit so it covers most of the surface.
  2. Bake at 375F for 40-45 minutes, until the topping is deeply golden and the fruit is actively bubbling around the edges.
Rest and serve
  1. Rest the crisp for 10 minutes to help the juices thicken slightly before serving.

Notes

For the best texture, use cold butter straight from the fridge so the crumble forms chunky clumps instead of turning sandy. Store leftovers covered in the refrigerator up to 4 days; reheat individual portions in the microwave until warm. Freeze baked leftovers up to 2 months, thaw overnight in the fridge, then reheat in a 350F oven. For a lighter option, swap half the butter for neutral oil or use a plant-butter stick (texture may be slightly softer).