Photo of Roasted pears with oatmeal-raisin crumble by WW

Roasted pears with oatmeal-raisin crumble

4
4
4
Smartpoints value per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
This is the ideal dessert for fall when nighttime temperatures become cooler. Cutting the butter together with the flour allows the two ingredients to melt in the oven and crisp the sweet cinnamon topping. Ripe Bartlett pears do very well in the oven but Anjou varieties can be substituted if needed. To test your pears, press gently into the flesh. If they give a little, they are just ripe and ready for baking. Prepping the pears for the oven before dinner is served allows them to bake for 30 minutes while you eat your main course. Additionally, the aroma of the baking pears will leave all of your family and guests wanting more.

Ingredients

unsalted butter

1 Tbsp, cold, diced into 1/4-inch pieces

unsalted butter

1 tsp, cold, diced into 1/4-inch pieces

white all-purpose flour

2 Tbsp

uncooked old fashioned oats

2 Tbsp

unpacked brown sugar

1 Tbsp

green pumpkin seeds (pepitas)

1 Tbsp

golden seedless raisins

1 Tbsp, chopped

ground cinnamon

¼ tsp

lemon zest

½ tsp

table salt

1 pinch

raw Bartlett pear(s)

4 large, or Anjou variety, firm, unpeeled, halved, cored

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with foil or parchment paper.
  2. In a small bowl use a fork to cut butter into flour until mixture resembles coarse cornmeal; stir in oats, sugar, pumpkin seeds, raisins, cinnamon, zest and salt until well-combined.
  3. Cut a thin slice off the rounded side of each pear half so that pears will sit flat; place pear halves on prepared baking sheet. Sprinkle 1 1/2 Tbsp crumble topping over each pear half; bake until crumble is golden and pears are tender, about 25-30 minutes. Serve hot or warm.
  4. Serving size: 2 pear halves

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