Harvest Pear Crisp
6 cups of Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
1 tablespoon of fresh lemon juice
1/3 cup of granulated sugar
1 tablespoon of cornstarch
1 1/2 teaspoons of ground cinnamon, divided
1/3 cup of all-purpose flour
1/2 cup of packed brown sugar
1/2 teaspoon of salt
3 tablespoons of chilled butter, cut into small pieces
1/3 cup of regular oats
1/4 cup of coarsely chopped walnuts
Preheat your oven to 375°.
In a 2-quart baking dish, combine the pears and lemon juice; toss gently to coat. Combine the granulated sugar, cornstarch, and 1 teaspoon of cinnamon in a small bowl; stir with a whisk. Add the cornstarch mixture to the pear mixture; toss well to coat.
Lightly spoon the flour into a dry measuring cup; level it with a knife. Place the flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor. Pulse it two times or until combined. Add the chilled butter and pulse the food processor six times or until mixture resembles coarse meal. Add the oats and walnuts; pulse two times more. Sprinkle the flour mixture evenly over the pear mixture.
Bake the crisp at 375° for 40 minutes or until the pears are tender and the topping is golden brown. Remove the crisp from the oven and allow it to cool for 20 minutes on a wire rack; serve while it is still warm or it is at room temperature.