Roasted Pear Crumble

By LRay

Bon Appetit, October 2013, page 42.

Nutritional Information

•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

Ingredients

• 2 ripe but firm Anjou or Bartlett pears, halved, cored
• 2 teaspoons plus 2 Tbsp. 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

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.

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.

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