Pear Crisp


3/4 cup almonds (3 ounces)
1/2 cup unbleached all-purpose flour (2 1/2 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
4 tablespoons granulated sugar

1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. unsalted butter , melted and cooled
1 teaspoon cornstarch
1 teaspoon fresh lemon juice
3 pounds ripe but firm pears (6-7 medium)


1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Process almonds, flour, brown sugar, 2 tablespoons granulated sugar, spices, and 1/8 teaspoon salt in food processor until nuts are finely chopped. Pout butter over flour mixture until mixture crumbly and fine.

2. Whisk remaining 2 tablespoons granulated sugar, cornstarch, lemon juice, and pinch of salt together in large bowl. Peel pears, then halve and core. Cut each half into 4 wedges and then cut in half crosswise. Gently toss pears with sugar mixture and transfer to 8-inch-square baking dish.

3. Sprinkle topping evenly over fruit. Bake until fruit is bubbling around edges and topping is golden brown, 30 to 35 minutes. Cool on wire rack until warm and serve.