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For the topping:
2/3 cup gluten-free flour (such as Carol's Brand - my personal favorite)
5 Tbs. unsalted butter, softened
1 cup pecan pieces
1/2 cup firmly packed light brown sugar
Pinch salt
For the pear filling:
4 to 6 pears, peeled, halved, cored, and cut into 1" pieces
1 Tbs. fresh lemon juice
2 tsp. pure vanilla extract (gluten free)
1/2 cup granulated sugar
1/2 tsp. ground cinnamon
Large pinch ground cloves
4-1/2 tsp. cornstarch
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1st Keep
 Whitney
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