For the Topping:
3/4 cup all-purpose flour
3/4 cup light brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup (4 ounces) unsalted butter, cold and cubed
1/2 cup old-fashioned rolled oats
1/2 cup chopped pecans
For the Pears:
6 cups pears, peeled and cut into 1-inch chunks (6-7 pears, depending on size)
Juice of half a lemon
1 tsp vanilla bean paste, or extract
1/4 cup granulated sugar
1½ tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
2 tbsp all-purpose flour
- Preheat oven to 350°F. In a large bowl, mix flour, light brown sugar, salt, cinnamon and nutmeg. Cut butter into mixture using a pastry cutter or your fingertips, until butter is the size of small peas. Mix in oats and pecans. Refrigerate topping until ready to use.
- In another large bowl, toss pears with lemon juice, vanilla, sugar, cinnamon, nutmeg and ginger. Add flour and toss to coat.
- Transfer pears to skillet and top with prepared crisp topping.
- Bake skillet for 40-45 minutes until golden and bubbling. Remove from oven and let cool for a few minutes before serving. Top with ice cream, whipped cream, caramel sauce and toasted pecans.