Here is that pear crisp recipe I mentioned the other day. I have been a bit under the weather, otherwise I would have posted it sooner! 
Baking in the winter is so much more satisfying than it is in the summer, since being near a warm oven is comforting and the smell of this crisp filling your house is just divine!
I used both red and green pear varieties, but after making this recipe a second time I have found that it is better to use mainly green pears and fewer of the red ones (as they tend to be softer).
Here’s the recipe, I adapted it from the one found at thepioneerwoman.com/cooking/2009/10/pear-crisp-with-vanilla-ice-cream/.
This is my version, as I doubled the recipe and added/changed a few things!
Pear Crisp
Filling Ingredients:
8-10 Medium-Large Pears (red and green)
1 & 1/3 cups Sugar
1/2 teaspoon Salt
1 teaspoon Lemon juice (to prevent discoloration of pears, and give it a hint of tart)
Topping Ingredients:
2 & 1/2 cups All-purpose Flour
2/3 cup Sugar
1 cup Firmly Packed Brown Sugar
1 & 1/2 teaspoon Cinnamon
1 cup Pecans, Very Finely Chopped ( I used 1 cup of uncooked organic oats when I made this the second time)
2 sticks Butter, Melted
Prep and baking instructions:
Preheat oven to 375 degrees.
Peel, core, & dice pears. Place into a bowl and stir together with 1 & 1/3 cup sugar, 1/2 teaspoon salt, and 1 teaspoon of lemon juice. Set aside for later use.
In another bowl: mix together the flour, sugar, brown sugar, cinnamon, and pecans (or oats) and stir throughly. Next, drizzle the melted butter gradually and mix with a fork (or with your fingers), until butter is all mixed in and the texture is crumbly.
Pour pears into a 13 x 9 glass baking dish and then add the crisp topping until all the pears are covered with it.
Bake at 375 degrees for 50-60 minutes or until topping is golden brown.
Serve warm and with ice cream if desired! And of course, enjoy! ^_^
Living Lean and In the Green 