📖 Instructions

1. Preheat your oven to 375°F (190°C). Yep, that's right. Crank it up!
2. Peel, core, and slice 4 medium pears. I like Bosc or Anjou, but honestly, use whatever you've got! Aim for slices about 1/4 inch thick.
3. In a large bowl, gently toss the sliced pears with 2 tablespoons of all-purpose flour, 1/4 cup of granulated sugar, 2 tablespoons of melted butter, 1 teaspoon of pumpkin pie spice (don't skimp!), and 1/2 teaspoon of vanilla extract. Make sure those pears are *loving* that spice.
4. Spread the pear mixture evenly into an 8x8 inch baking dish. If you only have a 9x13, that's fine too, but keep an eye on the baking time – it might cook faster.
5. In a separate bowl, prepare the crisp topping: Combine 1/2 cup of all-purpose flour, 1/2 cup of rolled oats, 1/2 cup of packed brown sugar, 1/4 teaspoon of salt, 1/2 teaspoon of pumpkin pie spice (yes, more spice!), and 1/2 cup of cold, cubed butter. Use a pastry blender or your fingers (make sure your hands are clean!) to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. You want it *chunky*, not smooth.
6. Sprinkle the crisp topping evenly over the pear mixture. Don't be shy!
7. Bake for 30-35 minutes, or until the topping is golden brown and the pear filling is bubbly. If the topping starts to brown too quickly, tent the dish with foil. No one likes a burnt topping, right?
8. Let the crisp cool slightly before serving. This is the hardest part, I know. But trust me, it's worth it.
9. Serve warm, with a scoop of vanilla ice cream or whipped cream. Or both! I mean, why not?