Grate enough lemon peel to measure 1/2 tsp. zest. Squeeze enough juice to measure 1-1/2 Tbsp. Mix 1/4 cup granulated sugar, 2 Tbsp. flour and 1/2 tsp. cinnamon in large bowl. Add pears, lemon zest and juice; toss until pears are evenly coated. Spoon into 8-inch square baking dish.
Mix brown sugar and remaining flour, granulated sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture forms coarse crumbs. Stir in nuts; sprinkle over pears.
Bake 40 to 45 min. or until topping is golden brown and pears are hot and bubbly. Serve topped with COOL WHIP.
Bake dessert in 9-inch square baking dish or shallow 2-qt. casserole instead of the 8-inch square baking dish.
One serving of this warm fruit crisp makes a nice dessert for a crisp fall night.
What To Look For When Purchasing Pears
Look for pears with a fragrant aroma and coloring characteristic of their variety. Skins should be free from cuts and bruises. A ripe pear is one that feels slightly firm, but gives a bit to gentle pressure at the stem end.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 9 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.