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. 

In a large bowl, making the filling: Combine the pears, sugar, nutmeg, and lime juice. Pour into a decorative 2-quart baking dish. 

In another bowl, make the topping: Combine the oats, sugar, pecans, currants, and salt. Add the butter and break it with your fingers to mix it with the dry ingredients until it is all evenly coated, and the mixture has the texture of wet sand. Spoon the topping over the fruit; it doesn’t have to cover it completely. 

Bake in the oven for about 45 minutes, or until the top is golden brown and the fruit has released some juices and is bubbly. If it begins to brown too much, cover it lightly with aluminum foil. 

Let it rest for 5 minutes and then serve hot, topped with butter pecan ice cream. 

Make Ahead: The crumble can be made ahead of time, in the morning or the day before, and reheated (covered with foil) in a 350-degree oven for 15 minutes before serving.