Preheat the oven to 350°F. Add just half the lemon juice, pears, cranberries, cornstarch, turbinado sugar, pumpkin pie spice, and a pinch of salt to a large bowl. Gently toss until coated. Transfer pear cranberry mixture to a baking dish. Rinse and dry the large bowl. TIPS: You’ll use the remaining 2 cups cranberries from the Pantry Kit to make the Cranberry Sauce. You’ll use the lemon zest and remaining lemon juice for the Cashew Cheese Stuffed Sweet Potatoes with Pecan Parsley Salsa.

Melt the butter and set aside. Add 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 the filling is bubbling and the crumble is golden brown, 50 to 60 minutes. Let the crisp cool for at least 15 minutes before serving.