Roasted Pears and Yogurt Streusel

Posted by Lynda Balslev

Fall on a plate: Burnished Warren pears, toasted streusel and golden honey. I am not one to look a gift horse in the mouth. Or in this case, turn down an offer for a box of pears from Frog Hollow Farm – especially in the fall, when I love to bake fruit crisps, crumbles and tarte tatins. This recipe is a “healthy” version of a crumble, with pear halves roasted in the oven, then topped with yogurt, honey and a streusel topping. Call it a healthy dessert or a decadent breakfast, but just be sure to make it.

Roasted Pears and Yogurt Streusel
Serves 4

2 ripe but firm pears, such as Warren or Bartlett
Extra-virgin olive oil
Granulated sugar
1/4 cup old-fashioned oats
1/4 cup chopped walnuts
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
Pinch of salt
1 cup whole milk Greek yogurt
1 1/2 tablespoons runny honey, plus extra for drizzling

Preheat the oven to 375°F. Cut the pears in half lengthwise and remove the cores. Brush the cut sides with olive oil and sprinkle with granulated sugar. Place in a baking pan and roast in the oven, cut side up, until tender but not mushy, about 20 minutes.

Combine the oats, walnuts, brown sugar, cinnamon, and salt in a bowl. Add 1 tablespoon oil and mix to coat. Spread on a small rimmed baking pan and bake in the oven until golden brown, about 10 minutes, stirring occasionally.

Whisk the yogurt and honey in a small bowl. Arrange the pears in bowls. Spoon the yogurt into the centers of the pears. Sprinkle the streusel over the yogurt and pears. Drizzle with additional honey.

*Disclosure: I received a complimentary box of Warren pears from Frog Hollow Farm with no obligation to write about the product. All opinions are my own.  This recipe is inspired by and adapted from a recipe by Bon Appetit.