Pear Crisp

Everyone loves apple crisp, and this version with pears is sure to become a family favorite as well. It's warm, comforting, and just the right way to end dinner on a chilly fall evening. There's a high ratio of "crisp" to fruit here; if you prefer more fruit, simply double the amount of pears.
Topping
1 cup pecan pieces
3/4 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon cinnamon
1/4 cup light brown sugar, packed
1/2 cup thick oat flakes (old fashioned rolled oats)
1/4 cup (1/2 stick) unsalted butter

Filling
8 Bartlett or red Bartlett pears, peeled, cored, and sliced
1/2 cup light brown sugar, packed
1/4 teaspoon lemon oil or 1 tablespoon fresh lemon juice
1/4 cup King Arthur Unbleached All-Purpose Flour
1/2 teaspoon cinnamon
Preheat the oven to 400°F. Grease a 9 x 13-inch baking pan.

The Topping: Toast the pecan pieces in the oven for approximately 5 to 10 minutes, or until lightly browned and aromatic. Let the pecans cool, and combine them with the flour, cinnamon, brown sugar, and oats. Cut in the butter until the mixture forms coarse crumbs, about the size of peas.

The Filling: Mix the pears with the sugar, the lemon oil or juice, the flour, and the cinnamon. Pour the filling into the prepared baking pan and sprinkle the topping over it.

Bake the crisp for 30 to 40 minutes, or until the topping has become golden brown and crunchy, and the fruit is bubbly. Yield: 8 generous servings.