• Preheat your oven to 350F degrees.

For the crisp topping:

• Start with browning the butter. Cut the stick of butter into cubes. You can use the butter straight from the fridge. Using a light colored pan will help you to make sure the butter is brown. I used a stainless steel pot but if you have a light colored pan it's super helpful.
• Heat your butter on medium heat and make sure to stir frequently with a rubber spatula or wooden spoon. Browned butter can burn so you want to make sure you don't leave it! 
• The butter will start to foam and bubble and you want to make sure to keep stirring. It should take about 5-8 minutes for the butter to turn brown. As soon as it starts to brown on the bottom, remove it from the heat. You want to make sure you're constantly stirring. The smell should become super rich and nutty. When it's done, remove from heat, and go ahead and pour the butter into your bowl to let it cool before continuing.
• OPTIONAL: You can completely skip browning and just melt the butter instead.
• In a bowl, add in the butter and brown sugar and give it a good mix. Then add in the vanilla and mix.
• Pour in the oats, flour, and sea salt and mix with a rubber spatula until it's thick and incorporated. It should feel similar to cookie dough but less sticky. Set aside.

For the pear filling:

• In a medium mixing bowl, add all the filling ingredients: pears, lemon juice, lemon zest, sugar, and cornstarch.
• Mix until everything is well incorporated and all the pears are covered.

To assemble:

• Spray your baking pans with oil. If you're using two pans (I used two 5in), divide the pear filling between them or just use a 9×9 baking dish. Sprinkle the crisp topping all over to cover the pears.
• Bake for 40-45 minutes until the top is golden and the pears are bubbly. Serve with vanilla ice cream and enjoy!