FOR TOPPING:

1/2 c. all-purpose flour
2/3 c. firmly packed light brown sugar
3/4 c. old-fashion rolled oats
1/4 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1 1/2 c. coarsely grated sharp Cheddar cheese
5 tbsp. cold unsalted butter, cut into bits
1/2 c. finely chopped walnuts, toasted lightly

In a small bowl, combine well the flour, brown sugar, oats, cinnamon, nutmeg, cheese, butter, and a pinch of salt. Blend until mixture is pebbly and stir in the walnuts.

FOR THE BASE:

6 firm-ripe Anjou pears (about 3 lbs.), peeled, cored, and cut crosswise into
1/4 inch thick slices
2 1/2 tbsp. all-purpose flour
1/4 c. firmly packed light brown sugar

In a bowl, combine pears, flour, and brown sugar. Toss mixture to combine it well. In a buttered baking pan (13 x 9 x 2 inch), spread mixture evenly. Sprinkle mixture with the topping and bake in the upper third of a preheated 375 degree oven for 30 minutes or until topping is crisp and brown. Serve warm.