Consider this sweet and crunchy dessert a free-form fruit crisp. Be warned: The nutty oat topping is addictive.
Recipe information
Total Time
45 minutes
Yield
4 Servings
Ingredients
2
ripe but firm Anjou or Bartlett pears, halved, cored
2
teaspoons plus 2 Tbsp. olive oil
¼
cup raw almonds or pecan halves, coarsely chopped
¼
cup shelled pumpkin seeds (pepitas)
2
tablespoons light brown sugar
2
tablespoons old-fashioned oats
pinch of kosher salt
1
tablespoon sesame seeds, preferably black
½
cup mascarpone
2
teaspoons sugar
Need to make a substitution?
Preparation
Step 1
Place racks in upper and lower thirds of oven and preheat to 375°. Place pears, cut side up, on a small baking sheet, drizzle with 2 tsp. oil, and roast on upper rack until soft, 20–30 minutes. Let cool slightly.
Step 2
Meanwhile, toss almonds, pumpkin seeds, brown sugar, oats, salt, and remaining 2 Tbsp. oil on a small baking sheet. Toast on lower rack, stirring occasionally, until golden, 10–12 minutes. Remove from oven and mix in sesame seeds. Let cool.
Step 3
Whisk mascarpone and sugar in a small bowl. Spoon mascarpone onto plates and top with pears and nut-oat crumble.
Nutrition Per Serving
Calories (kcal) 540 Fat (g) 47 Saturated Fat (g) 17 Cholesterol (mg) 70 Carbohydrates (g) 26 Dietary Fiber (g) 4 Total Sugars (g) 17 Protein (g) 8 Sodium (mg) 150