This easy yet spectacular dessert comes to us from Cal Stamenov, Executive Chef at the award-winning Bernardus Lodge in Carmel Valley, California. He shared this recipe with us when he led a harvest-season Chef Walk at our Farm Stand just down the road from his kitchens.

Position a rack in the middle of the oven and preheat to 325 degrees F.

To make the crumb topping: In a stand mixer with a paddle attachment, combine the butter, sugar, and brown sugar. Add the flour, oats, and cinnamon. Mix until crumbly. Set aside.

To make the crisp: Combine the apples, pears, sugar, banilla bean, salt, cinnamon, ginger, cloves, allspice, and tapioca starch in a large bowl. Toss to coat the fruit evenly and let sit for 15 minutes.

Melt the butter in a pan over medium-high heat. Add the fruit mixture and heat until slightly thickened, about 4 minutes.

Add the water, lemon juice, and rum, and continue cooking until the fruit is medium-firm, about 3 minutes.

Place the fruit mixture in 6 ramekins or a deep 8-inch square casserole. Sprinkle the crumb topping over the top.

Bake at 325 degrees F for 10 minutes. Rotate the dish or ramekins and continue baking for an additional 5-10 minutes, or until the topping is brown and bubbling. Serve warm, with vanilla bean ice cream if desired.

*Seckel pears are small , brown-skinned fruit with a faint red blush, used primarily for cooking. Their firm flesh has a rich flavor with a hint of spice.

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