Pear and Ginger Crisp

Instructions

1. Prepare the oven and baking dish
   Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or a 2-quart casserole dish with butter or cooking spray.
2. Prepare the pear filling
   In a large bowl, toss the sliced pears with lemon juice. Add the granulated sugar, 2 tablespoons flour, crystallized ginger, fresh ginger, cinnamon, and nutmeg. Stir gently until the pears are evenly coated. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
3. Make the crisp topping
   In a medium bowl, combine the oats, flour, brown sugar, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Stir in the chopped nuts if using.
4. Assemble and bake
   Sprinkle the crisp topping evenly over the pear filling, covering it completely. Place the baking dish on a rimmed baking sheet to catch any bubbling juices. Bake in the preheated oven for 40-45 minutes, until the topping is golden brown and the filling is bubbling around the edges.
5. Cool and serve
   Remove from the oven and allow the crisp to cool for at least 15 minutes before serving. The crisp can be served warm or at room temperature. For an extra indulgence, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
6. Store leftovers
   Cover any leftover crisp with plastic wrap or transfer to an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 30-60 seconds or warm the entire dish in a 350°F oven for 15 minutes.