- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a bowl, combine the dry ingredients. Add the condensed milk and vanilla. Mix well.
- In a large bowl, combine the brown sugar and flour. Add the pears and lemon juice and mix well. Spread in a 9 x 13-inch (23 x 33 cm) baking pan. Add the topping, spreading it over the filling with moistened fingertips.
- Bake for 40 minutes or until the crisp is golden brown. Serve hot or warm.
This coconut pear crisp is best enjoyed the same day it is made.