For the pears:
2 1/4 pounds Bartlett or Bosc pears (about 6 large pears), peeled, cored and sliced 1/2 inch thick
1 tablespoon freshly squeezed lemon juice
4 1/2 tablespoons granulated sugar
1/8 teaspoon salt
1 1/2 tablespoons unsalted butter

For the topping:
1 tablespoon plus 1 teaspoon firmly packed light brown sugar
1/4 cup (about 1 ounce) walnuts
Pinch of salt
3/8 teaspoon ground cinnamon
1/4 cup bleached all-purpose flour
2 tablespoons unsalted butter, melted and cooled
3/8 teaspoon vanilla extract

Adjust the oven rack to the position 1 up from the bottom position.
Preheat the oven to 400 degrees. Have ready a 9-inch square baking dish or a 6-cup casserole dish. If using a glass dish, reduce the temperature to 375 degrees. For the pears: In a large bowl, gently toss the pears with the lemon juice, granulated sugar and salt to combine. Set aside, stirring occasionally, for 30 to 60 minutes.

For the topping:

If mixing in a food processor fitted with metal blades: Pulse together the brown sugar, walnuts, salt and cinnamon until the nuts are coarsely chopped.

Add the flour, butter and vanilla and pulse until the mixture is coarse and crumbly, about 20 times. Transfer to a small bowl. Using your fingertips, lightly pinch together the mixture to form little clumps. Set aside.

If mixing by hand: In a medium bowl, whisk together the brown sugar, walnuts, salt, cinnamon and flour. Using your fingertips, smash any lumps
of sugar. Using a pastry blender or 2 knives held crisscross fashion, cut in the butter and vanilla until the mixture resembles coarse meal. Using your fingertips, lightly pinch together the mixture to form little clumps. Set aside.

To assemble:
Place a colander over a large bowl. Transfer the pear mixture to the colander and drain. Transfer the pears to the baking dish; set aside.

Reserve the liquid.
Pour the liquid (you should have at least 6 tablespoons) into a small saucepan and heat over medium-low heat. Add the reserved 1 1/2 tablespoons butter and cook, stirring occasionally, until the mixture reduces to 3 tablespoons, about 10 minutes. Pour the liquid over the pears in the baking dish. Cover the dish with aluminum foil, make a 1-inch slash in the middle of the foil and bake the pears for about 30 minutes, until a sharp knife meets with only a little resistance when inserted into a pear. Remove and discard the foil and sprinkle the pears evenly with the reserved topping. Bake, uncovered, for 15 to 20 minutes, until the topping is crisp and golden-brown, the fruit juices are bubbling and the pears are tender but not mushy when a small sharp knife is inserted. Transfer the baking dish to a wire rack to cool. Serve warm or room temperature. (May cover and refrigerate for up to 3 days.)

Per serving:
234 calories, 3 gm protein, 38 gm carbohydrates, 10 gm fat, 16 mg cholesterol, 4 gm saturated fat, 41 mg sodium, 4 gm dietary fiber