Warren Pear And Berry Crisp Recipe From Chez Panisse

• Topping
• 1 ⅓ cups all-purpose flour
• 2 tablespoons plus 1½ teaspoons sugar
• ⅛ teaspoon cinnamon
• ¼ teaspoon salt
• 6 tablespoons unsalted butter
• ½ plus ⅓ cup ground (untoasted) almonds or pecans
•  
• Filling
• 8 Warren pears--peeled, cored and cut into ½-inch cubes (about 7 cups)
• 1 ¾ cups frozen blackberries or raspberries
• 2 ½ tablespoons all-purpose flour
• ¼ cup sugar
• Pinch of salt
• Zest and juice of ½ lemon
• Ice cream or pear sorbet, for serving

• Splash of pear eau-de-vie (optional)

1. Preheat the oven to 400°.
2. Make the topping: In a bowl, mix the flour with the sugar, cinnamon and salt. Using two forks or a pastry blender, mix in the butter until pea-size clumps appear. Stir in the nuts until just combined.
3. Make the filling: In a large bowl, toss all the ingredients together. Transfer the filling to an 8-by-10-inch baking dish. Cover with the topping.
4. Bake the crisp until the topping is golden brown and the filling starts to bubble, about 35 minutes. Serve warm with a scoop of vanilla ice cream or pear sorbet.