Pear Crisp

Ingredients

• 2.5 pounds pear – peeled, cored, sliced 0.5-inch thick
• 1 tbsp lemon juice
• 0.25 cup granulated sugar
• 1.5 tbsp cornstarch
• 0.5 tsp ground cinnamon
• 0.125 tsp fine salt
• 1 tsp vanilla extract
• 0.75 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 0.5 cup brown sugar – packed
• 0.5 tsp ground cinnamon
• 0.25 tsp fine salt
• 8 tbsp unsalted butter – cold, cut into small cubes
• vanilla ice cream – for serving

Instructions

1. Heat the oven to 375°F (190°C). Have a 2-quart baking dish (about 8-inch square or similar) ready.
2. In a large bowl, combine the sliced pears, lemon juice, granulated sugar, cornstarch, 0.5 tsp cinnamon, 0.125 tsp salt, and vanilla extract. Toss until the pears are evenly coated, then spread the mixture into the baking dish in an even layer.
3. In a separate bowl, stir together the flour, oats, brown sugar, 0.5 tsp cinnamon, and 0.25 tsp salt.
4. Add the cold cubed butter to the dry topping and work it in with your fingertips or a pastry cutter until moist clumps form with some pea- to marble-sized pieces, 2–3 minutes.
5. Scatter the topping evenly over the pears, leaving a few gaps for steam to escape.
6. Bake until the topping is deep golden brown and the juices are bubbling thickly in the center, 35–45 minutes.
7. Let the crisp cool on a rack for 15–20 minutes to set the juices.
8. Serve warm with vanilla ice cream, if using.