Preheat your oven to 350°F/175°C. Butter a round 9 inch baking dish.
Whisk together the flour, cinnamon, ginger,, salt, oats and brown sugar together in a large jug or medium bowl. Add in your cubed butter and use your fingers or a pastry cutter to rub the butter until it is very crumbly and everything is moistened. Place in the fridge while you prepare the filling.
In a large bowl, mix all of your filling ingredients together and toss. Make sure the pear and apples are evenly coated.
Spread the filling out into an even layer of your dish. Make sure there are no gaps! Sprinkle over your topping mixture evenly
Bake for 50-55 minutes. If it gets too brown, place some foil on top
Allow it to cool for at least 5 minutes before serving
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on 'US Customary' above the ingredient list to find the cups. Butter: I use European style butter, like Kerry Gold, in my recipes. Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.Storage: Keep the pear crisp covered and in the fridge for up to 5 days.