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Tender fresh pears topped with a crunchy crumb topping make this a favorite fall comfort food. Top it with a scoop of ice cream or a dollop of fresh whipped whip cream to make it extra special.

PEAR WALNUT CRISP adapted from THE KITCHEN IS MY PLAYGROUND

FILLING
6 cups sliced pears (about 3 pounds)
1 tablespoon fresh lemon juice
1/3 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon QUALITY ground cinnamon

• Preheat oven to 375°.
• Core pears and cut lengthwise into 1/2-inch thick slices.
• Combine pears and lemon juice in a large mixing bowl, tossing to coat well.
• Combine sugar, cornstarch, and the ground cinnamon in a small bowl until well blended.
• Sprinkle sugar mixture over pears, tossing to coat all sides.
• Pour mixture into lightly buttered 2-quart baking dish OR 8X11 baking dish.

TOPPING
1/3 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon QUALITY ground cinnamon
1/2 teaspoon kosher salt
3 tablespoons cold butter, cut in small pieces
1/3 cup old-fashioned oats
1/4 cup coarsely chopped walnuts

• Whisk together the flour, ground cinnamon, brown sugar, and salt.
• Cut in the butter pieces until the mixture resembles coarse crumbs.
• Add oats and chopped walnuts.
• Sprinkle mixture evenly over the pears.
• Bake 40 minutes, or until pears are tender and crisp topping is golden brown.
• Serve warm, at room temperature with a scoop of vanilla ice cream.

NOTES:

• Instead of plain cinnamon I like to jazz this up with either Apple Pie seasoning or Pumpkin Pie seasoning sometimes.
• You don’t need to peel the pears unless they have a thick skin, or you just prefer them skinless.