Recipe

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• 6 cups anjou or bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 lb)
• 1 tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 1 tbsp cornstarch
• 1 1/2 tsp ground cinnamon, divided
• 1/3 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 tsp salt
• 3 tbsp chilled butter, cut into small pieces
• 1/3 cup regular oats
• 1/4 cup coarsely chopped walnuts

• 1 Preheat oven to 375°.
• 2 Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.
• 3 Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
• 4 Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature.
• 5 Cooking Light, SEPTEMBER 2002