Preheat the oven to 350 and generously butter a baking dish – mine is larger than an 8 x 8 but probably not quite a 9 x 13…I don’t worry too much with fruit crisps.

In a large bowl, toss together the diced pears, cinnamon and 2 tablespoons of brown sugar, then squeeze in the lemon juice and combine again.

In a separate bowl, whisk together the oats, salt, flour and brown sugar then use a pastry cutter or your fingers to work the half cup of cold butter into the mix until the butter bits are pea-sized.  If you have raw pistachios, you can mix them in here if you’d like.

Scrape the pears into your prepared baking dish, cut the remaining 2 tablespoons of butter into small pieces across the top, then evenly cover all with the topping mix and bake for 40 to 45 minutes until golden and bubbling.  As I mentioned, I added the pistachios when it came out of the oven…don’t limit yourself, the pistachios in this are really terrific.  Serve in big bowls with some cream – or anything else that you can think of!