Follow these detailed steps to create the perfect baked pear crisp. The process is straightforward, breaking down into two main parts: preparing the filling and mixing the topping.

Step 1: Preheat Oven and Prepare Baking Dish
Begin by preheating your oven to 375°F (190°C). Position a rack in the middle of the oven to ensure even baking. Lightly grease a 9×13 inch baking dish or a similar 3-quart casserole dish with butter or a non-stick cooking spray. This will prevent the crisp from sticking and make cleanup much easier.

Step 2: Prepare the Pears
Wash and dry your pears thoroughly. Using a vegetable peeler, peel the skin from all the pears. Cut each pear in half lengthwise, from the stem to the base. Use a small spoon or a melon baller to carefully scoop out the core and seeds from each half. Slice the pear halves into uniform 1/2-inch thick slices. Consistency in slicing is important for even cooking.

Step 3: Make the Pear Filling
Place all your prepared pear slices into a large mixing bowl. Immediately pour the 2 tablespoons of lemon juice over the pears and toss gently to coat. This is a critical step to prevent oxidation and browning while you prepare the other ingredients. In a separate small bowl, whisk together the 1/4 cup of granulated sugar, 2 tablespoons of cornstarch, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. This ensures the spices and thickener are evenly distributed. Sprinkle this dry mixture over the lemon-coated pears and toss gently until every slice is evenly coated.

Step 4: Assemble the Filling in the Baking Dish
Pour the pear filling mixture into your prepared baking dish. Spread the pears into an even layer, making sure they reach all the corners of the dish. Set the dish aside while you prepare the topping.

Step 5: Make the Crisp Topping
In a separate large bowl (you can reuse the pear bowl after a quick wipe), combine all the dry ingredients for the topping: 1 1/2 cups of rolled oats, 1 cup of all-purpose flour, 1 cup of packed light brown sugar, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Use a whisk or a fork to mix them together thoroughly until the color is uniform.

Step 6: Cut in the Butter
Add the cold, cubed butter to the dry topping mixture. Using a pastry blender, two knives in a crisscross motion, or your fingertips, cut the butter into the flour and oat mixture. Continue working the butter in until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Do not overmix or let the butter get warm; those cold butter pieces are what make the topping light and crispy.

Step 7: Add the Topping to the Pears
Evenly sprinkle the crisp topping mixture over the layer of pears in the baking dish. Gently pat it down just slightly, but don’t pack it firmly. You want to cover the fruit completely, creating a thick, generous blanket of topping.

Step 8: Bake to Perfection
Place the baking dish on a baking sheet to catch any potential drips or bubbling over, which will save you from cleaning a messy oven. Bake in the preheated 375°F (190°C) oven for 40 to 50 minutes. The crisp is done when the fruit filling is hot and bubbly around the edges and the topping is a deep golden brown and fragrant.

Step 9: Cool and Rest
Once baked, carefully remove the pear crisp from the oven. It will be extremely hot. Let it cool on a wire rack for at least 15-20 minutes before serving. This resting period is crucial; it allows the filling to set up and thicken properly, so it’s perfectly syrupy rather than runny when you serve it.