Pear Crisp with Polenta-Pecan Topping

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Full Recipe

https://www.foodandwine.com/recipes/pear-crisp-polenta-pecan-topping

Author

David Lebovitz | 2013-12-06

Description

Pastry chef David Lebovitz nestles sliced, maple-sweetened Bartlett or Anjou pears under a buttery crumble, swapping part of the usual flour for coarse polenta, which adds subtle corn crunch. Toasted pecans add more nutty flavor.