For the Topping:

2/3 cup all-purpose flour
5 Tbs. unsalted butter, softened
3/4 cup old fashioned rolled oats
1/2 cup light brown sugar firmly packed
Pinch of salt

For the Filling:

3 lb. pears peeled, halved, and cored
1 Tbs. fresh lemon juice
2 tsp. pure vanilla extract
1/3 to 1/2 cup granulated sugar
1/2 tsp. ground cinnamon
Pinch ground cloves
4-1/2 tsp. cornstarch


For the Topping:

In a food processor, combine the flour, butter, oats, brown sugar, and salt; pulse until the mixture is combined and begins to hold together. Set aside to top the crisp later.

For the Filling:

Preheat the oven to 350°degrees F.

Cut the pears into pieces about 1 inch long by 1/2 inch thick. In a large mixing bowl, mix the pears, lemon juice, vanilla, 1/3 cup of the sugar, the cinnamon, cloves, and cornstarch; toss to combine. Use your taste test here. If you need more sugar, go ahead and add a bit more.

For the Crisp:

Pour the pear mixture into an 11×7 casserole dish. Spread the topping evenly over the pear mixture. Reduce the oven heat to 325°F and bake the crisp until the top is golden brown and the pears are tender, 70 to 80 minutes. Serve warm or at room temperature. Serve with ice cream, whipped cream or any other topping you desire. Enjoy!

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