Preparation / Directions:
1. To prepare the Topping: Combine the flour, nuts, sugar, coconut, and bread crumbs in a large bowl or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment. Stir to blend. Add the butter cubes and blend with your fingertips or with the paddle attachment, if using an electric mixer, just until the mixture holds together when squeezed in the palm of your hand, but still crumbles easily. If it seems too moist, add more bread crumbs; if it seems too dry, knead in a little more butter. Store refrigerated in an airtight container until needed, up to 2 weeks, or freeze for up to 2 months.
2. Preheat oven to 375. Put the apples and pears in a bowl and toss with the lemon juice, vanilla, sugar, Calvados, and orange flower water.
3. Grease a 13 x 9-inch baking pan with unsalted butter. Spread the fruit evenly in the pan and cover the fruit generously with the crumble topping . (The fruit should not be visible.) Bake on the lower rack of the oven for 45 to 75 minutes, until the pears and apples are soft and juices are starting to bubble through the topping.
4. Move the pan to the top rack and continue baking for another 5 to 15 minutes, just long enough to turn the topping a rich golden brown, watching it closely; it browns quickly. Remove the pan from the oven and allow the crisp to cool slightly before serving. Serve warm on individual plates with a scoop of ice cream.
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