Pear Crisp

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A terrific way to use up the best winter fruit that we have going for us! This classic crisp has no bottom crust to get soggy. No thickener is necessary since the juices are concentrated during baking. The crisp is at its best when served warm, accompanied by caramel or vanilla ice cream. From rose levy beranbaum

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Steps

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Adjust the oven rack to the position 1 up from the bottom position.

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Preheat the oven to 400 degrees.

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Have ready a 9-inch square baking dish or a 6-cup casserole dish.

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If using a glass dish , reduce the temperature to 375 degrees.

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For the pears: in a large bowl , gently toss the pears with the lemon juice , granulated sugar and salt to combine.

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Set aside , stirring occasionally , for 30 to 60 minutes.

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For the topping: if mixing in a food processor fitted with metal blades: pulse together the brown sugar , walnuts , salt and cinnamon until the nuts are coarsely chopped.

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Add the flour , butter and vanilla and pulse until the mixture is coarse and crumbly , about 20 times.

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Transfer to a small bowl.

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Using your finger.

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Set aside.

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If mixing by hand: in a medium bowl , whisk together the brown sugar , walnuts , salt , cinnamon and flour.

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Using your finger.

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Using a pastry blender or 2 knives held crisscross fashion , cut in the butter and vanilla until the mixture resembles coars.

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Ingredients

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bartlett pears, lemon juice, granulated sugar, salt, unsalted butter, light brown sugar, walnuts, ground cinnamon, all-purpose flour, vanilla extract