Roasted Pear Crumble

Name: Roasted Pear Crumble
Yield: Makes 4 servings
Ingredients: 2 ripe but firm Anjou or Bartlett pears, halved, cored; 2 teaspoons plus 2 tablespoons olive oil; 1/4 cup raw almonds or pecan halves, coarsely chopped; 1/4 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; 1/2 cup mascarpone; 2 teaspoons sugar

Chris MoroccoMakes 4 servings Source

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Ingredients

2 ripe but firm Anjou or Bartlett pears, halved, cored

2 teaspoons plus 2 tablespoons olive oil

1/4 cup raw almonds or pecan halves, coarsely chopped

1/4 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

1/2 cup mascarpone

2 teaspoons sugar

Method

Place racks in upper and lower thirds of oven and preheat to 375°F. Place pears, cut side up, on a small baking sheet, drizzle with 2 teaspoons oil, and roast on upper rack until soft, 20–30 minutes. Let cool slightly.

Meanwhile, toss almonds, pumpkin seeds, brown sugar, oats, salt, and remaining 2 tablespoons 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.

Whisk mascarpone and sugar in a small bowl. Spoon mascarpone onto plates and top with pears and nut-oat crumble.