Recipe: Pear Crisp With Walnut Crumble

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Adapted from a recipe on the Pioneer Woman Cooks blog.

    • 6 whole large pears (Pioneer Woman suggests picking a drier variety, like Bosc, so the filling doesn't get too juicy. I like juicy crisps, so I was glad the pears in my mom's gift box were Bartletts.)
    • ⅔ cup Sugar
    • Dash of salt

FOR THE TOPPING
    • 1 ½ cup all-purpose flour
    • ⅓ cup granulated sugar
    • ⅓ cup firmly packed brown sugar
    • ½ tsp cinnamon
    • ½ cup walnuts, chopped
    • 1 stick butter, melted

Preheat oven to 350 degrees.

Peel, core, and dice pears. The easiest way to core the pears is to use a teaspoon to scoop out the core, being careful to remove the stem at the same time. Place in a bowl and stir together with ⅔ cup sugar and dash of salt. Pour into lightly greased 9-inch pie pan.

In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and walnuts. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.

Sprinkle topping on the pears.

Bake for 30 minutes in the middle rack of the oven.

Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.

Serve warm with vanilla ice cream.

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Eleanor Barkhorn is a former senior editor at The Atlantic.

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