Baked Cinnamon Pears with Walnut Oat Crumble

Baked cinnamon pears are an uncomplicated dessert that lets ripe fruit do most of the work. A walnut-oat crumble adds toasted flavor and a crisp counterpoint. The most important choice happens at the store: pears should be ripe enough to smell fragrant, but firm enough to keep their shape as they bake. Choose pears that hold their shape Bosc and Anjou pears are reliable baking choices because they tend to stay intact. If the pears are very soft, shorten the baking check interval and handle them gently. Halve or slice them evenly, remove the core without cutting through the base if making filled halves, and arrange them cut-side up so their juices stay near the crumble. Keep the topping in small clumps rather than pressing it into a compact layer. That allows heat to reach the oats and nuts so they toast instead of steaming. If the topping browns before the fruit is tender, loosely cover the dish. The pears are ready when a knife enters easily but the pieces still hold their outline. A…

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