Heat your oven to 350 degrees F. Rinse and peel the pears. Remove the stems. Slice the pears (avoiding the core) into pieces about ⅓-inch thick. Place the pears in an ungreased pie dish and toss them with the cinnamon.
Give the pecans a rough chop, so they're still chunky. In a small mixing bowl, combine the pecans and all topping ingredients with a spoon or fork.
Cover the pears with the oat topping, spreading it evenly. Bake for 35-40 minutes, or until the fruit is bubbling, and the topping is crisp and golden.
Let the pear crisp cool for 10 minutes before serving. Store leftovers covered at room temperature for up to a week.
Notes
This is so good plain, but if you don't need it to be vegan or lower in calories, you can add whipped cream or vanilla ice cream.You can probably make this with canned pears, but you'll need to drain them well and pat them dry. They'll be softer than fresh pears.For more substitutions and variations, see the article that goes with this recipe.