THE FIRST DESSERT I truly loved as a kid was Apple Crisp, served in big vats at the school cafeteria. This recipe is a variation on that old standby, using pears instead of apples and goosing it with a shot of huckleberries. A shot of brandy or bourbon wouldn’t be a bad idea, either.

Topping

1 cup flour
1/2 cup rolled oats
3 tbsp brown sugar
3 tbsp white sugar
1/8 tsp cinnamon
pinch salt
6 tbsp butter
1/2 cup chopped toasted pecans or walnuts

Filling

6 pears, peeled and diced
1 cup huckleberries
1/4 cup white sugar
zest from 1 lemon
2 tbsp flour

1. Pre-heat oven to 375 degrees. If raw, toast pecans a few minutes in oven or skillet.

2. Stir together filling in a medium-sized bowl, adjusting sugar to taste.

3. Mix together dry topping ingredients in a medium-sized bowl: flour, oats, sugar, cinnamon, salt. Cut in butter until crumbly. Stir in nuts.

4. Pour filling into lightly greased  9-inch ramekin or pie dish. Cover with topping. Place dish on baking sheet in oven and bake 40 or more minutes until golden brown on top, with juices bubbling. Serve with vanilla ice cream or whipped cream.

Serves 8.