Brandy C Lee Jacob's "Pear Hazelnut Crisp"

"Here u go! (I usually add more ginger & cardamom & cut the some/most of the sugar)

Ingredients:

3/4 cup all-purpose bleached flour, plus 2 Tbs. for pears

1/2 cup dark brown sugar

1/2 cup roasted hazelnuts, finely chopped

6 Tbs. butter, melted but not hot

1/2 cup sugar

4 tsps. peeled and minced fresh ginger root

3/4 tsp. ground cardamom

6 large pears, cored and thinly sliced

Directions:

Adjust oven rack to lower-middle position and heat oven to 375 degrees.

Make crumble topping by mixing 3/4 cup flour, 1/2 cup brown sugar and 1/2 cup hazelnuts in a medium bowl; add 6 Tbs. butter and stir with a fork to form large clumps. Set aside.

Meanwhile, mix 1/2 cup sugar, 4 tsps. peeled and minced ginger root, 3/4 tsp. ground cardamom and remaining 2 Tbs. Flour in a small bowl.

In a large bowl, toss the sugar mixture with the pears to evenly coat. Turn into a 9-inch square pan. Sprinkle crumble evenly over top.

Bake until golden brown, 45 to 50 minutes. Let cool and searve warm or at room temperature