Perfect Pear Crisp

I saw a picture of this pear Crisp and it made my mouth water, so I had to make it. I know it probably wasn't the same, but I didn't have any fresh pears, so I used canned pears (2 or 3 large cans). It was EASY and it cooked up faster- but pears are in season so take advantage! I really liked the nuts on top. I think the topping needed oats though. All-in-all, a delicious dessert dish! (I even made real whip cream! Mmmmm!)

Perfect Pear Crisp (kraftrecipes.com)
1 Lemon
1/2 cup Granulated sugar, divided
1/3 cup plus 2 Tbsp. flour, divided
1 tsp. Ground cinnamon, divided
8 fresh pears (about 2-1/2 lb.), peeled, cut into 1-inch chunks
1/4 cup packed brown sugar
1/3 cup cold butter, cut up
1/2 cup PLANTERS Sliced Almonds
1 cup thawed COOL WHIP Whipped Topping

HEAT oven to 375ºF.
GRATE enough lemon peel to measure 1/2 tsp. zest. Squeeze enough juice to measure 1-1/2 Tbsp. 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 flour, granulated sugar 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. Serve topped with COOL WHIP.

Kraft Kitchens Tips

Bake dessert in 9-inch square baking dish or shallow 2-qt. casserole instead of the 8-inch square baking dish.

What To Look For When Purchasing Pears
Look for pears with a fragrant aroma and coloring characteristic of their variety. Skins should be free from cuts and bruises. A ripe pear is one that feels slightly firm, but gives a bit to gentle pressure at the stem end.