Pear Crisp With Polenta-Pecan Topping

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8 ripe Bartlett or Anjou pears (about 4 pounds)—peeled, halved, cored and sliced 1/2 inch thick

1 cup plus 1 tablespoon all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon pure vanilla extract

1/2 cup pecans, finely chopped

1/2 cup light brown sugar

1/3 cup coarse polenta (not instant)

1 teaspoon cinnamon


1 stick (4 ounces) cold unsalted butter, cut into tablespoons

Vanilla ice cream, for serving

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