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Source: The Working Family's Cookbook

Pear and Hazelnut Crisp
If you can't find hazelnuts, substitute walnuts or pecans.
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Serves: 4 to 6
Prep Time: 25 minutes
Cook Time: 30 minutes
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1/3 cup hazelnuts
4 medium-size pears, peeled, cored and sliced
1/2 cup sugar, plus 3 tablespoons
2 teaspoons lemon juice
1/2 cup all-purpose flour
1/4 teaspoon salt
4 tablespoons butter or margarine

Heat the oven to 425 degrees. Toast the nuts in a baking dish for 5 to 7 minutes until they become fragrant. Put the nuts in a towel and rub them vigorously to remove the skins. Chop the nuts.

Reduce the oven heat to 375 degrees. Put the pear slices in a 9-inch pie pan and toss with 3 tablespoons of sugar and the lemon juice.

Combine the flour, sugar, salt and nuts in a bowl. Work in the butter until the mixture resembles coarse crumbs. Squeeze together small handfuls of the mixture and then crumble the mixture over the pears, leaving the topping in fairly large pieces. Bake for about 30 minutes until the fruit is bubbling and the topping is golden brown.

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