Pear Crisp

From the Kraft Foods What's Cooking magazine.

1 Lemon

1/2 cup  Granulated sugar, divided

1/3 cup plus 2 Tbsp. flour, divided

1 tsp.  Ground cinnamon, divided

8 fresh pears (2-1/2 lb./1.1 kg), peeled, cut into 1-inch chunks

1/4 cup  packed brown sugar

1/3 cup cold butter, cut up

1/2 cup  sliced almonds

HEAT oven to 375ºF.

GRATE enough lemon peel to measure 1/2 tsp. zest. Squeeze enough juice to measure 4-1/2 tsp. Mix 1/4 cup granulated sugar, 2 Tbsp. flour and 1/2 tsp. cinnamon in large bowl. Add pears, lemon zest and juice; toss until pears are evenly coated. Spoon into 8-inch square baking dish.

MIX brown sugar and remaining granulated sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture forms coarse crumbs. Stir in nuts; sprinkle over pears.

BAKE 40 to 45 min. or until topping is golden brown and pears are hot and bubbly. 

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