Roasted Pear Crumble

Ingredients

• 2  purée of usa bartlett pear firm cored ripe halved
• 1 tablespoon sesame seeds black
• 1 pinch kosher salt 
• 2 tablespoons brown sugar light
• 0.5 cup mascarpone cheese 
• 2 tablespoons oats 
• 2 teaspoons olive oil 
• 0.3 cup pecans raw coarsely chopped
• 0.3 cup pumpkin seeds shelled (pepitas)
• 2 teaspoons sugar 

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Place racks in upper and lower thirds of ovenand preheat to 375°F.
2. Place pears, cut side up,on a small baking sheet, drizzle with 2 teaspoonsoil, and roast on upper rack until soft, 20–30minutes.
3. Let cool slightly.
4. Meanwhile, toss almonds, pumpkin seeds,brown sugar, oats, salt, and remaining 2 tablespoonsoil on a small baking sheet. Toast on lowerrack, stirring occasionally, until golden,10–12 minutes.
5. Remove from oven and mix insesame seeds.
6. Let cool.
7. Whisk mascarpone and sugar in asmall bowl. Spoon mascarpone onto platesand top with pears and nut-oat crumble.
8. More Ideas For…Nut-Oat Crumble
9. It's worth making extra batches of thiscrunchy, lightly sweetened topping. Storeit in an airtight container for up to a week,then get started with these suggestions.Breakfast Boost
10. Sprinkle it on pancakes,French toast, or waffles to add rich crunch.Or treat it like a grown-up granola.Ice Cream Sundae Mash berries, spoon overvanilla ice cream, then top with crumble.Peanut Butter Crunch
11. Spread multigraintoast with peanut butter and sprinkle withcrumble.
12. Per serving: 540 calories, 47 g fat, 4 g fiber
13. Bon Appétit