Pear Crisp

 

FOR THE FILLING:

• 3 pounds ripe but firm Bartlett pearspeeled, sliced into 1/2-inch slices
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 tsp EACH ginger, cardamom, salt

FOR THE TOPPING:

• 1/2 cup all-purpose flour
• 1/2 cup old fashioned rolled oats
• 1/2 finely chopped pecans
• 1/3 cup packed brown sugar
• 3 tablespoons granulated sugar
• 1/4 teaspoon cinnamon
• 1/8 tsp EACH nutmeg, salt
• 8 tablespoons unsalted butter melted

• Preheat oven to 425 degrees F. Grease an 8×8 baking pan or 9-inch cast-iron skillet with softened butter; set aside.
• To make the topping: Add all of the topping ingredients to a large bowl except the butter and stir until combined. Pour in the melted butter and stir with a spatula to combine then use your hands to combine until the mixture resembles crumbly wet sand. Cover and transfer to the refrigerator while you prep the filling.
• To make the filling: Whisk all of the filling ingredients together in a large bowl except the pears. Add the pears and stir to combine as you slice each pear. Stir all the pears until evenly combined in the sugar mixture.
• To assemble: Transfer filling to prepared baking dish. Sprinkle topping evenly over the filling, breaking up any large chunks.
• To bake: Bake at 425 degrees F until fruit is bubbling around the edges and topping is golden brown, about 30 minutes, rotating the pan halfway through baking. Transfer baking dish to wire rack and let cool until warm, about 15 minutes. Serve warm with vanilla ice cream.