Ingredients

The following ingredients have 6 Servings
  • ¾ cup old-fashioned rolled oats
  • ½ cup all-purpose flour
  • ¼ cup light brown sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • 5 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons granulated sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon cornstarch
  • Pinch of salt
  • 3 pounds ripe pears (Bartlett or Bosc, peeled, halved, cored, each half quartered lengthwise, and each quarter cut in half crosswise)

Instruction

  • Adjust an oven rack to the lower-middle position and preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.
  • Make the Topping: In a medium bowl, stir together the oats, flour, sugar, cinnamon, nutmeg and salt. Drizzle the melted butter over the mixture and stir until the mixture resembles wet sand. Set aside.
  • Make the Filling: In a large bowl, whisk together the sugar, lemon juice, cornstarch and salt. Add the pears and gently stir with a rubber spatula until evenly coated. Transfer the pear mixture to an 8-inch square baking dish.
  • Sprinkle the topping evenly over the filling. Transfer the dish to the prepared foil-lined baking sheet. Bake until the fruit is bubbling around the edges and the topping is a deep golden brown, about 30 minutes, rotating the sheet halfway through baking. Transfer the baking dish to a wire rack and let cool until warm, about 15 minutes.