Pear Crisp

Pear crisp with butter pecan ice cream. Victoria de la Maza

Serves 4 to 6 

For the Filling

• 1 1/2 pounds Bartlett pears (about 5 or 6), peeled, cored, and quartered
• 2 tablespoons brown sugar
• 1/2 teaspoon nutmeg
• Juice of 2 limes 

For the Topping 

• 1 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup pecans, roughly chopped
• 1/2 cup red currants
• 1/2 teaspoon salt 
• 6 tablespoons butter, room temperature

Preheat the oven to 350 degrees F.