Divine Caramel Pear Crisp

Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan and set aside (a slightly smaller pan will work fine, too).

For the pear filling, in a large bowl, add the pears, lemon juice, flour and cinnamon. Toss to combine.

Add the caramel sauce and stir to combine well.

Spread the pears evenly in the prepared pan.

For the streusel topping, in a medium bowl, whisk together the brown sugar, flour, oats, cinnamon, and salt.

Add the butter and use a pastry blender or two butter knives to cut the butter into the dry ingredients until the mixture is crumbly.

Spread the streusel topping evenly over the pears.

Bake the crisp until the pears are tender and the streusel is golden and edges are bubbling, 45 to 50 minutes.

Remove the crisp from the oven and let rest for 20 to 30 minutes for the filling to thicken and set up.

Serve the crisp warm or at room temperature.

If desired, serve with a dollop of sweetened whipped cream, a scoop of vanilla ice cream, and/or a drizzle of additional caramel sauce.