Pear Hazelnut Crumble with Crystallized Ginger

I bought some Bartlett pears at Russo's last weekend and needed to use them. What better occasion than a Friday night to celebrate my husband's legal status in this country? I combined a couple Bon Appetit recipes for this Pear Hazelnut Crumble with Crystallized Ginger. It turned out delish. It is not super sweet so add more sugar to the pears if they are tart or you like your desserts a little sweeter.

Crumble

1/2 cup all purpose flour
2/3 cup hazelnuts, toasted and husked
5 tablespoons (packed) dark brown sugar
3 tablespoons chilled unsalted butter, but into pieces
pinch of salt

Filling
4 firm but ripe pears, peeled, cored and cut into pieces
Juice from one lemon
Zest from one lemon
1/4 cup sugar
2 tablespoons minced crystallized ginger (skip if wanted but don't add ground ginger)
1 tablespoon flour

Process all the ingredients for the crumble topping in a food processor until clumps form.

Mix together all ingredients for the pear filling and place in a buttered 9x9 glass baking dish. Cover the pears with the crumble topping. Bake in a 350 degree oven for 45 minutes until the pears are bubbly and the topping is a little browned. Serve warm with lightly whipped cream or vanilla ice cream.