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1
Adjust the oven rack to the position 1 up from the bottom position.
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Preheat the oven to 400 degrees.
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Have ready a 9-inch square baking dish or a 6-cup casserole dish.
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4
If using a glass dish, reduce the temperature to 375 degrees.
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For the pears: In a large bowl, gently toss the pears with the lemon juice, granulated sugar and salt to combine.
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Set aside, stirring occasionally, for 30 to 60 minutes.
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7
For the topping: If mixing in a food processor fitted with metal blades: Pulse together the brown sugar, walnuts, salt and cinnamon until the nuts are coarsely chopped.
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Add the flour, butter and vanilla and pulse until the mixture is coarse and crumbly, about 20 times.
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Transfer to a small bowl.
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Using your fingertips, lightly pinch together the mixture to form little clumps.
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Set aside.
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12
If mixing by hand: In a medium bowl, whisk together the brown sugar, walnuts, salt, cinnamon and flour.
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13
Using your fingertips, smash any lumps of sugar.
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14
Using a pastry blender or 2 knives held crisscross fashion, cut in the butter and vanilla until the mixture resembles coarse meal.
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Using your fingertips, lightly pinch together the mixture to form little clumps.
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Set aside.
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To assemble: Place a colander over a large bowl.
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18
Transfer the pear mixture to the colander and drain.
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19
Transfer the pears to the baking dish; set aside.
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20
Reserve the liquid.
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21
Pour the liquid (you should have at least 6 tablespoons) into a small saucepan and heat over medium-low heat.
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22
Add the reserved 1 1/2 tablespoons butter and cook, stirring occasionally, until the mixture reduces to 3 tablespoons, about 10 minutes.
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Pour the liquid over the pears in the baking dish.
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24
Cover the dish with aluminum foil, make a 1-inch slash in the middle of the foil and bake the pears for about 30 minutes, until a sharp knife meets with only a little resistance when inserted into a pear.
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25
Remove and discard the foil and sprinkle the pears evenly with the reserved topping.
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26
Bake, uncovered, for 15 to 20 minutes, until the topping is crisp and golden-brown, the fruit juices are bubbling and the pears are tender but not mushy when a small sharp knife is inserted.
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27
Transfer the baking dish to a wire rack to cool.
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Serve warm or room temperature.
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29
(May cover and refrigerate for up to 3 days.).
