Peel and core apples and chop into 1/2" pieces. Core pears and chop into 1/2" pieces. Combine fruit in a large bowl with spices, lemon juice, maple syrup, vanilla extract, and cornstarch, stir well to combine. Pour prepared fruit into a 2 quart baking dish.
In the bowl of a food processor combine pumpkin seeds, almonds, 1/4 cup rolled oats, cinnamon, and salt. Pulse until it resembles coarse sand.
Combine mixture with additional 1/4 cup rolled oats and stir well.
Add cold butter into nut/oat mixture breaking it up with your fingers to resemble small peas.
Pour topping over fruit, fully covering all fruit. Pour melted butter fairly evenly on top.
Bake in oven for 50 minutes until bubbly and brown.
Serve with vanilla ice cream
TIPS FOR MAKING APPLE PEAR CRISP
Tip 1: You don’t have to peel the skin off the pears, I love the texture of the skin once it’s been cooked down.
Tip 2: If you like your crisp with less liquid add 1 additional tbsp of cornstarch. I love extra yummy caramel juice to drizzle over the ice cream, so I prefer my crisp a bit looser.
Tip 3: Try different nuts for the topping; walnuts, pecans, or hazelnuts would be delicious
Tip 4: Store the crisp in the refrigerator and heat slightly when you are ready for some more
Tip 5: Scoop some plain greek yogurt on top and it could easily pass for breakfast ?