Pear Cranberry Crisp

Preheat the oven to 350°F. Halve the lemon and juice one half. Thinly slice the pears. Add lemon juice, sliced pears, cranberries, cornstarch, turbinado sugar, pumpkin pie spice, and a pinch of salt to a large bowl. Gently toss until well coated. Transfer pear cranberry mixture to a baking dish. Rinse and dry the large bowl. TIPS: For best results, the pear slices should be about the same width. We’ll use this bowl again in the next step.

Melt the butter and set aside. Add rolled oats, light brown sugar, walnuts, almond flour, and ½ tsp salt to the large bowl, and toss to combine. Gently layer the walnut crumble on top of the pear cranberry mixture but do not press down.

Drizzle melted butter over the walnut crumble. Bake until filling is bubbling and the crumble is golden brown, 50 to 60 minutes. Let crisp cool for at least 15 minutes before serving.