Roasted Pear Crumble

• 2 ripe but firm Anjou or Bartlett pears, halved, cored
• 2 teaspoons plus 2 tablespoons olive oil
• 1/4 cup raw almonds or pecan halves, coarsely chopped
• 1/4 cup shelled pumpkin seeds (pepitas)
• 2 tablespoons light brown sugar
• 2 tablespoons old-fashioned oats
• Pinch of kosher salt
• 1 tablespoon sesame seeds, preferably black
• 1/2 cup mascarpone
• 2 teaspoons sugar

1. Place racks in upper and lower thirds of oven and preheat to 375u0b0F. Place pears, cut side up, on a small baking sheet, drizzle with 2 teaspoons oil, and roast on upper rack until soft, 20-30 minutes. Let cool slightly.
2. Meanwhile, toss almonds, pumpkin seeds, brown sugar, oats, salt, and remaining 2 tablespoons oil on a small baking sheet. Toast on lower rack, stirring occasionally, until golden, 10-12 minutes. Remove from oven and mix in sesame seeds. Let cool.
3. Whisk mascarpone and sugar in a small bowl. Spoon mascarpone onto plates and top with pears and nut-oat crumble.

bartlett, olive oil, almonds, pumpkin seeds, light brown sugar, oldfashioned oats, kosher salt, sesame seeds, mascarpone, sugar

Taken from www.epicurious.com/recipes/food/views/roasted-pear-crumble-51193110 (may not work)