webmztriss

6 ripe pears, peeled and sliced ( I recommend comice pears, substitute anjou or bartlett)

1 cup fresh or frozen raspberries (OR cranberries)

zest and juice of 2 lemons

1/4 cup sugar or to taste

2 tablespoons flour

1/8 ts nutmeg

Topping:

1/2 cup walnuts, pecans or almonds

1/4 cup flour

3/4 cup rolled oats

1/4 cup brown sugar

2 Tablespoons sugar

1/8 teaspoon ground cinnamon

6 tablespoons unsalted butter

pinch of salt

Method

1. Preheat oven to 375 degrees.


2. Toast the nuts until fragrant, about 7 or 8 minutes, and chop them medium-fine.


3. Combine the flour, oats, brown sugar, granulated sugar, cinnamon, and salt in a mixing bowl.


4. Cut the butter into small pieces. Work it into the flour mixture with your fingers until crumbly.


5. Add the chopped nuts and mix well — the topping should hold together when squeezed.
   
   (The topping can be prepared up to a week ahead and refrigerated.)
   
   
6. Put the pears and raspberries in a large mixing bowl.


7. Add the nutmeg, lemon zest, juice and sugar.


8. Taste; adjust if necessary.


9. Sprinkle the flour over the pears and mix gently.


10. Turn the mixture into a pyrex or earthenware dish just large enough to hold the fruit, slightly mounded at the center.


11. Spoon the topping over the pears, pressing down lightly.


12. Place the dish on a baking sheet to catch any overflow and bake on the center rack of the oven for 40 to 50 minutes, until the topping is dark golden brown and the juices have thickened slightly.


13. Serve warm with ice cream or Armagnac-flavored whipped cream.