Pear and Hazelnut Crumb Pie
1 9 inch pie crust
½ cup packed golden brown sugar
2 Tbsp. all-purpose flour
1 Tbsp. butter, melted
1 Tbsp. fresh lemon juice
1 Tsp. ground cinnamon
½ tsp. ground nutmeg
3 lbs. ripe Anjou pears, cut into ¾†pieces
Topping:
¾ cup all-purpose flour
½ cup sugar
1 tsp. ground cinnamon
¼ cup butter, cut into ½†pieces
¾ cup hazelnuts, toasted
Preheat oven to 375°
Stir first 6 ingredients into a large bowl. Add pears and toss to coat. Spoon into piecrust.
For topping, whisk flour, sugar and cinnamon in a bowl. Add butter and rub with fingertips until mixture resembles coarse meal. Mix in nuts. Sprinkle on top of filling.
Bake 15 minutes, reduce temperature to 350° and cook until pears are tender and filling is bubbly, about 1 hour. Cool on a wire rack. Serve slightly warm with vanilla ice cream.
Tips… you can use prepared pie crust and also use canned sliced pears.