Pear Crisp

Ingredients

• 6  cups  Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
• 1  tablespoon  fresh lemon juice
• 1/3  cup  rapadura (or your choice of sugar)
• 1  tablespoon  cornstarch
• 1 1/2  teaspoons  ground cinnamon, divided
• 1/3  cup  all-purpose flour
• 1/2  cup  rapadura (or packed brown sugar)
• 1/2  teaspoon  salt
• 3  tablespoons  chilled butter, cut into small pieces
• 1/3  cup  regular oats
• 1/4  cup  coarsely chopped walnuts

Preparation

Preheat oven to 375°.

Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine rapadura, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, rapadura, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.

Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature.