Baked Cinnamon Pears with Oat Crumble

Ingredients

0 of 10 out on the counter

• 4 ripe but firm pears (Bosc or Anjou), halved and cored, about 600 g after coring
• 1 tbsp lemon juice
• 1½ tsp ground cinnamon, divided
• 1 tsp vanilla extract
• ¼ cup water, for the dish
• ½ cup old-fashioned rolled oats
• 2 tbsp packed light brown sugar
• 1 tbsp canola oil
• ⅛ tsp salt
• ½ cup plain nonfat Greek yogurt, to serve

All set! Everything is out. Time to bake.

Method

1. 1Heat the oven to 375 °F. Oven temperatures are not changed by altitude, so the temperature stays the same in Boulder.
2. 2Halve the pears and scoop out the core with a spoon. Set them cut side up in an 8 by 8 in baking dish. Pour the water around them.
3. 3Sprinkle the pears with the lemon juice, the vanilla and ½ tsp of the cinnamon.
4. 4Stir the oats, brown sugar, the remaining 1 tsp cinnamon and the salt in a small bowl. Stir in the oil until the oats look damp and clump.
5. 5Press the oat mix into the hollows and over the tops of the pears.
6. 6Bake 30 to 40 minutes, until a knife slides into a pear with no push and the oats are golden.
7. 7Rest 10 minutes. Spoon the pan juices over the pears and serve warm with a spoon of yogurt on the side. Two halves is a serving.