TOPPING
1 cup light brown sugar
1 cup all-purpose flour
1/4 cup pecans
2 teaspoons ground cinnamon
1 stick unsalted butter, cut into cubes
FILLING
1 1/2 pounds Granny Smith apples—peeled, cored and thinly sliced
1 1/2 pounds firm Bartlett pears—peeled, cored and thinly sliced
3/4 cup dried currants
1/4 cup light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup honey
2 tablespoons Cognac
Vanilla ice cream, for serving