The crumbly buttery topping features nutty oats and warm cinnamon, which go beautifully with sweet, floral pears.
- Baking spray
- 1 (8 oz) container Pillsbury crescent dough sheet
- 3 medium ripe Bartlett or Anjou pears
- 8 tbsp (1 stick) softened butter, divided
- ½ cup packed light brown sugar, divided
- 2 tsp lemon juice
- ¾ tsp cinnamon, divided
- 2 tbsp cornstarch
- ¾ cup Nature's Promise Organic Quick Oats
- ¼ cup all-purpose flour
- Preheat oven to 350°F. Line a 13x9-inch baking pan with foil and coat with baking spray. Unroll the dough and press in the bottom of the pan and just slightly up the sides. Use a fork to poke small holes in dough. Bake 12–15 min., until golden.
- Meanwhile, peel, core, and finely chop the pears. In a 12-inch skillet, melt 2 tbsp butter on medium. Add pears, ¼ cup brown sugar, lemon juice, and ½ tsp cinnamon. Cook, stirring occasionally, 8–10 min., until pears are tender. Remove from heat and stir in cornstarch.
- In a small bowl, combine remaining ¼ cup brown sugar, ¼ tsp cinnamon, oats, flour, and pinch of salt. Add remaining 6 tbsp butter. With hands, work the butter into the flour mixture until coarse crumbs form.
- Spread pear mixture over dough. Sprinkle with oat topping. Bake 15–20 min., until top is golden brown. Cool completely on a wire rack before removing from pan using foil. Cut into 2x1-inch bars.
- November 2018