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This rustic Pear Walnut Crisp made in a cast-iron skillet is quite the show stopper. Serve with a scoop of vanilla ice cream on top and dig in!
An easy pear dessert
This Walnut Pear Crisp is a twist on your traditional pear crisp. The addition of walnuts makes it extra crunchy and flavorful, while still being super easy to whip up.
It requires just a handful of simple ingredients and a whole lot of pears. The cast-iron skillet makes the edges and topping extra crunchy. You know how I feel about that!
Top the crisp with vanilla ice cream and sit next to the fireplace. It’s the perfect way to enjoy this fall fruit!
What you’ll need
Both the filling and the topping are made with just a handful of ingredients!
- Butter – Use unsalted butter so you can control the amount of salt added.
- Pears – Peel, core and cut the pears into wedges.
- Lemon juice – Prevents the pear slices from turning brown.
- Walnuts – Chopped so they fold easily into the dish.
- Sugar – Both light brown sugar and granulated sugar are used in this recipe.
- Ground cinnamon – Adds a warm flavor to the crisp.
- Flour – You only need about 1 cup flour for the topping.
How to make pear walnut crisp
The ease of making this pear walnut crisp is one of the reasons it’s a favorite fall dessert!
Make the filling. Toss the pears with the lemon juice in a large bowl. Add the remaining ingredients. Toss to coat. Transfer to a greased cast-iron skillet.
Make the topping. Whisk together the flour, brown sugar, and salt. Cut in the butter until it’s broken into small pieces. Sprinkle over the fruit mixture.
Bake. Bake for 40 to 50 minutes, until the topping is golden brown and the juices are thick and bubbly.
Tips for success
If this is your first time making my pear crisp recipe, here are a few things to keep in mind.
- What are the best types of pears for pear crisp? You can use any variety of pears you like. I like to use multiple types for a variety in flavor. For this recipe, I used a combination of Barlett and Bosc pears.
- Can I use canned pears? I don’t recommend canned pears. They’ll turn out mushy and are also too sweet.
- Choose ripe but firm pears. When selecting your pears for your pear walnut crisp, opt for pears that are still firm. Avoid using pears that are already soft as they may become too mushy.
- Don’t over-mix the topping. Combine the topping until just resembles coarse crumbs. Over-mixing will cause it to lose its crumbly-ness.
Pear crisp is best served warm, either just after pulling it from the oven or reheated. I love it with a big scoop of vanilla ice cream, though others prefer it with some whipped cream and a drizzle of caramel sauce or pure maple syrup.
How to store & reheat leftovers
- Can I make this ahead of time? Yes, this pear crisp can be made a day ahead. Just store in an airtight container at room temperature.
- How to store leftovers. You can store leftovers for a day at room temperature or for a few days in the fridge.
- How to reheat leftovers. The easiest way to reheat pear crisp is to pop it in the oven at 350F until it’s heated through. You can also reheat individual servings in the microwave.
More pear desserts:
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