This is an easy and healthy dessert. Plan ahead and let the pears ripen a little before you roast them. I made two batches of the granola, one with nuts and one without for my son who has a nut allergy. I substituted dried currants (they do not need toasting) for the nuts. Don’t skip the sesame seeds, they add color and extra crunch. Enjoy!
Roasted Pear Crumble
- 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 (I used white)
- 1/2 cup mascarpone
- 2 teaspoons sugar
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.
Source: Bon Appetit Magazine