This is just a tiny twist on an apple crisp, but the pears are nice right now. Needless to say, this should be served warm, with vanilla ice cream. (If I could find cinnamon ice cream, I would use that instead.)
Preheat the oven to 375 degrees. Have ready an unbuttered 2-inch deep, 2 quart baking dish. Peel and cut into slices:
5 large pears (about 2 1/2 pounds)
Spread them evenly in the baking dish. Then combine in a bowl:
3/4 cup of all-purpose flour
3/4 cup brown sugar
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg.
Add 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. For Christmas, the Weatherman bought me a pasty blender, which I now use, but if you don't own one, take two knives and cut the butter into the dry ingredients above, until the pieces of butter are a bit smaller than individual peas. You could also use a food processor, but personally, I don't think it's worth the clean-up involved.
Spread the topping evenly over the fruit. Bake until the topping is golden brown and the juices are bubbling - about 50 to 55 minutes.