Time: 45 minutes
These tender pear halves are topped with a sweet and savory mix of Oregon hazelnuts and fresh rosemary. As they bake the crumble topping melts into the fruit for a delicious and impressive dessert. The pears are drizzled with warm honey just before serving for an added touch of sweetness.
- 2 firm pears, halved
- ½ cup all-purpose flour
- ¼ old-fashioned rolled oats
- ¼ cup light brown sugar
- 1 cup chopped raw hazelnuts
- 1 teaspoon finely minced fresh rosemary, plus a few leaves for garnish
- Pinch fine sea salt
- ¼ cup cold unsalted butter, cubed
- 2 tablespoons roasted hazelnuts, halved or cracked
- 2 tablespoons honey, warmed
Preheat the oven to 400 degrees F. Spray a casserole dish large enough to fit the four pear halves with non-stick cooking spray.
Use a melon baller or spoon to carve out the seeds and any hard parts of the core of the pear creating a small round indentation in each halve. Discard the core and seeds. Place the pear halves skin-side down in the baking dish.
Add the flour, oats, brown sugar, raw hazelnuts, rosemary and salt to a medium bowl. Add the butter and use a fork to mash it into the dry ingredients. Continue to work it as it softens and becomes evenly distributed in dime-size pieces.
Divide the topping among the 4 pear halves. Mound and press the topping over the pears.
Bake for 20 to 30 minutes, until the pears are tender but not mushy. Baking time will vary by the size of your pears and their ripeness.
Transfer the warm pears to serving plates. Sprinkled with roasted hazelnuts, drizzle with warm honey, and garnish with rosemary leaves.