Pacific Northwest Orchard Pear Crisp

3 lbs. pears, cored and sliced into thin wedges
1 Tbsp. lemon juice, fresh 
1 Tbsp. cornstarch
1 1/2 tsp. cinnamon, divided
1/3 cup white granulated sugar
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 tsp. salt
3 Tbsp. cold butter, cut into small pieces
1/4 cup walnuts, coarsely chopped
1/3 cup old fashioned rolled oats

Preheat oven to 375 degrees.

Add the pears and lemon juice to a two-quart casserole dish, gently tossing pears to coat well.

In a separate bowl, use a whisk to mix together the cornstarch, 1 tsp. cinnamon, and white granulated sugar, then dump this mixture into the casserole dish with the pears and toss well to coat as evenly as possible.

In a food processor, put the brown sugar, flour, salt, remaining 1/2 tsp. cinnamon. Pulse until combined.  Add the butter to the food processor and pulse until it looks like a coarse meal. Add the walnuts and oats and pulse a couple more times.

Sprinkle this flour/nut/oat mixture from the food processor over the pears in the casserole dish, sprinkling as evenly as possible.

Bake in preheated oven for 40 to 45 minutes, until pears are tender.

Remove from oven and allow to cool for 15 to 20 minutes before serving.