Pear Crisp With Amaretti Topping

• 6 peeled Anjou or Bartlett pears, cored and cut into 1/4-inch-thick slices (about 2 1/2 pounds)
• 1/2 cup packed brown sugar, divided
• 2.85 ounces all-purpose flour (about 1/2 cup plus 2 tablespoons), divided
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon salt
• Cooking spray
• 12 amaretti cookies (Italian almond macaroons)
• 6 tablespoons chilled butter, cut into small pieces
• 1/3 cup sliced almonds, toasted
• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar

1. Preheat oven to 350u0b0.
2. Place pears in a large bowl. Sprinkle with 6 tablespoons brown sugar, 2 tablespoons flour, juice, and salt; toss well to coat. Transfer mixture to an 11 x 7-inch baking dish coated with cooking spray.
3. Place cookies in a food processor; process until finely ground. Weigh or lightly spoon remaining 25 ounces (about 1/2 cup) flour into a dry measuring cup. Combine 25 ounces flour, cookie crumbs, and remaining 2 tablespoons brown sugar in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts. Sprinkle crumb mixture evenly over pear mixture. Bake at 350u0b0 for 50 minutes or until pears are tender. Let stand 10 minutes.
4. Combine cream and powdered sugar in a medium bowl. Beat with a mixer at high speed until stiff peaks form. Divide crisp evenly among 9 bowls; top each serving with about 1 tablespoon whipped cream.

bartlett, brown sugar, flour, lemon juice, salt, cooking spray, amaretti cookies, butter, almonds, heavy whipping cream, powdered sugar

Taken from www.myrecipes.com/recipe/pear-crisp-with-amaretti-topping (may not work)