Baked Pears with Hazelnut, Brown Sugar and Rosemary Crumble
- Yield: Serves: 4
- Total Time: 45mins
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.
Based on 4 servings
- Calories 540
- Total Fat 34g
- Saturated Fat 9g
- Trans Fat0g
- Cholesterol 30mg
- Sodium 75mg
- Total Carbohydrate 55g
- Dietary Fiber7g
- Total Sugars31g
- Protein 8g
- Vitamin D0mcg
- Calcium 76mg
- Iron 3mg
- Vitamin E6mg
WANT FACTS ON HAZELNUTS?learn more