This baked fall harvest dessert is topped with a crunchy cornmeal and pecan crust. The ginger and nutmeg enhance the flavour of the pears.

Yield: Serves 8.



  • 1 cup all-purpose flour
  • 1/2 cup packed golden brown sugar
  • 1/2 cup chopped pecans
  • 1/3 cup cornmeal
  • 1 tsp cinnamon
  • Dash salt
  • 1/2 cup salted butter, chilled and cubed
  • 8 cups sliced peeled pears
  • 1/4 cup granulated sugar
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla
  • 1/2 tsp ground ginger
  • 1/8 tsp freshly ground nutmeg
  • Vanilla ice cream*


  1. Preheat oven to 375°F.
  2. To prepare crumb mixture, place 1 cup flour, brown sugar, pecans, cornmeal, cinnamon and salt in a food processor. Process, using an on/off motion, just until combined. Add butter and process, using an on/off motion, just until clumps start to form. Crumb mixture may be prepared and refrigerated for up to 24 hours.
  3. Combine pears, sugar, 1 tbsp flour, vanilla, ginger and nutmeg. Spoon into a greased shallow 3 quart baking dish. Sprinkle crumb mixture over top.
  4. Bake at 375°F until golden brown and for 50 - 55 minutes or until golden brown and juices are thick and bubbly. Serve warm with vanilla ice cream.
Nutritional analysis per serving:

392 calories, 16.9 g fat, 3.5 g protein, 60.3 g carbohydrate, 5.9 g fibre, 135 mg sodium

*Ingredient not included in nutritional analysis.