Preheat the oven to 350°F/ 180°C and place the rack in the middle of the oven. While the oven preheats, grease the baking dish with butter and set aside.

Add the ingredients to a bowl and mix until the crumble resembles a coarse sandy texture, then keep refrigerated. We recommend cutting the cold butter into very thin slices to ensure the butter forms the crumble faster without warming it up too much.

In a medium bowl toss the pears with the filling ingredients. Set aside.

Place the currant into a small bowl and pour in the brandy. Allow the currants to sit until needed.

Mix until well combined.

Preheat the pot to 325°F/ 160°C ( medium), then add the butter and allow it to melt completely.

Cook the pears for 5 minutes or until softened and released some liquid.

Turn off the heat and stir in the cornstarch slurry into the pear mixture until well incorporated, followed by the brandy soaked currants.

Transfer the pear filling into the greased casserole and spread evenly. Sprinkle with the crumble and make sure to cover all the edges well.

Transfer the crisp into the oven and bake for 30 minutes or or until the crumble is toasted and bubbling.

Enjoy this fall crisp with a side of ice cream, whipped cream, or a cup of hot coffee or tea.