5 mediumraw Bartlett pear(s), or Anjou, cored, cut in 1/4-inch-thick slices
1⁄4 cup(s)dark brown sugar, divided
1⁄2 Tbspfresh lemon juice
1⁄4 fl ozbrandy, regular or pear variety (1/2 Tbsp)
1⁄4 cup(s)uncooked old fashioned oats
2 Tbspall-purpose flour
1⁄2 tspstar anise, finely ground
1⁄2 tspground cinnamon
1⁄4 tsptable salt
1 Tbspunsalted butter, melted
Preheat oven to 375°F.
Place pears in an 8 X 8-inch rectangular baking dish; sprinkle with 2 tsp sugar. Drizzle lemon juice and brandy over top; gently toss to coat and arrange pear slices in an even layer.
Combine oats, remaining 3 Tbsp plus 1 tsp sugar, flour, star anise, cinnamon and salt in bowl of a food processor; pulse a few times to blend. Add butter; pulse a few times until you have a crumbly mixture and then scatter evenly over pears.
Bake until pears are tender and top is golden and bubbling, 45 minutes. Serve warm.