Girls’ Night in 5 – Roasted Pear Crumble
Girls’ Night in 5 is a monthly “how-to” series containing Girls’ Night friendly recipes with 5 or fewer ingredients and no more than 5 minutes of active prep! This series is part of my mission to simplify entertaining to encourage readers to invest in their community through hosting and loving people well.
I’m jumping right in with a second post to the Girls’ Night in 5 series because the next week I’m launching into a What to make for Easter series… And as much as I love Girls’ Night, it just doesn’t jive with the overall theme of Easter brunch, carrot cake, asparagus, and english peas. But, it will resume its monthly appearance in the latter half of April.
I’ll keep today’s post brief… but, continuing with super simple Girls’ Night-in recipes, I am taking a more grown up and refined approach to Apple Crisp with this Roasted Pear Crumble! Oh and this version uses only 5 ingredients (with an optional 6th) and requires 5 minutes or less of prep!
If you have never had roasted pears… They are decadent. Their texture turns lusciously velvety in the oven. Its food magic.
This crumble topping is oats, pecans, brown sugar, and olive oil. If you want to toss in some sesame seeds for an added crunch, go for it! But the nuts add plenty-o-crunch. I like to top it with some creme fraiche for a little decadent something-something, but again, thats an optional bonus. If you are more of a vanilla ice-cream gal, you can serve it a-la-mode. But creme fraiche feels “fancy” and girls’ night-like to me.
I hate the word “food-gasm.” But if anything is worthy of the label, its this. And I think something worthy of that label, definitely belongs at a girls night in.
Wine Pairing suggestion: The wine you choose depends on what type of pear you choose. If you are using Anjou (d’Anjou) pears, try a Sauvignon Blanc! If you are using bosc pears, go for a Cab Sauv! Its a nice complement to the sturdy flavor in bosc pears. If you are going with the classic bartlett pear, a merlot is a good red option, or the dryness of a brut champagne is a good balance to the sweet juiciness of bartlett pears.
Buon Appetito! Ciao!
- 2 pears (d'anjou, bosc, or bartlett) halved, and core scooped out with a spoon
- 1/2 cup old fashioned oats (steel cut for GF)
- 1/4 cup chopped pecans
- 1/4 cup brown sugar
- 1 tbsp. sesame seeds (optional)
- 2 tbsp. olive oil, plus more for drizzling on pears
- creme fraiche or vanilla ice cream
Preheat oven to 375 degrees fahrenheit. Arrange oven racks so that they are in the upper and lower thirds of the oven.
In a bowl, toss to combine oats, pecans, sesame seeds (if using), brown sugar, and olive oil.
Spread this mixture out on a large rimmed baking sheet. And bake for 10-20 minutes. Checking and tossing every 5 minutes. We are looking for the brown sugar to be very caramelized and bubbly! When done, the mixture will still appear "wet." This is normal! The mixture will harden as it cools. (Can be made up to 2 days ahead and stored in an airtight container.
On a separate large rimmed baking sheet drizzle a touch of olive oil over the cut side of each pear. And place cut side up on the baking sheet. Bake for about 20 minutes. Or until hot throughout. Pears should still retain their shape!
Crumble and pears can be baked in the oven simultaneously if desired.
Upon removal from the oven, plate each halved pear and sprinkle crumble over the top. Top with a dollop of creme fraiche or a scoop of vanilla ice-cream on the side as desired.