Recipes Pear Crisp with Polenta-Pecan Topping Be the first to rate & review! Plus: More Dessert Recipes and Tips By David Lebovitz Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Dana Gallagher Yield: 8 Ingredients 1 cup plus 1 tablespoon all-purpose flour 1/4 cup granulated sugar 1/2 teaspoon pure vanilla extract 1/2 cup pecans, finely chopped 1/2 cup light brown sugar 8 ripe Bartlett or Anjou pears (about 4 pounds)—peeled, halved, cored and sliced 1/2 inch thick 1/3 cup coarse polenta (not instant) 1 teaspoon cinnamon Salt 1 stick (4 ounces) cold unsalted butter, cut into tablespoons Vanilla ice cream, for serving Directions Preheat the oven to 375°. In a bowl, toss the pears with 1 tablespoon of the flour, the sugar and the vanilla. Spread the pears in a 9-by-13-inch baking dish. In a food processor, pulse the remaining cup of flour with the pecans, brown sugar, polenta, cinnamon and a pinch of salt. Add the butter and pulse just until clumps start to form. Sprinkle the topping over the pears and bake in the center of the oven for 45 to 50 minutes, or until the topping is browned and the pears are tender when pierced with a knife. Serve warm with vanilla ice cream. Make Ahead The crisp can be covered and kept at room temperature for up to 1 day. Reheat the crisp in a 300° oven, loosely covered with foil, for about 10 minutes, or until heated through. Rate it Print