Start by rinsing off your pears and patting them dry. In a bowl, add the pecans, flour, oats, brown sugar, and cinnamon, stirring until combined. Add the partially melted butter and using a spatula, mix until combined and 'crumbly-like'. Set aside.
PREP THE PEARS:
In a large bowl, add the halved pears, olive oil, maple syrup, cinnamon, nutmeg, allspice, and cloves, stirring everything together until combined and the pears are completely coated.
ASSEMBLE:
Preheat your oven to 350 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
Line the pears (skin side down + open side up) side by side. NOTE: I would recommend baking the pears halfway (about 20 minutes) before adding the topping to avoid it from browning too much.
Generously spoon the pecan topping over the sliced pears and spread out evenly until all pears (for the most part) are covered.
Bake for 40-45 minutes or until the crumble is golden brown and pears are tender and charred. NOTE: Be sure to double check the pears after the initial 30 minutes to ensure that the crumble isn't burning.
Once done, remove from oven and serve immediately with a scoop of your favorite ice cream or whipped cream.
Bon Appetit!
Notes
STORAGE: Best if served on the same day of making recipe. If made ahead of time (a few hours before serving), simply re-warm in the oven on 350 degrees Fahrenheit. Leftovers should be stored in an air-tight container in the refrigerator for 1-2 days.
GLUTEN-FREE OPTION: To make this crisp GF, simply substitute the flour with GF All-Purpose flour or 1-to-1 GF Baking Flour, which Bob's Red Mill has a great one! Ensure that other ingredients are GF-friendly (i.e. stock, etc.). Also, ensure that the rolled oats are certified-GF.
EQUIPMENT: Here, I’ve curated a list of bakeware essentials that I use to achieve my favorite baking treats, especially with this Sheet Pan Maple Roasted Pear Crisp. Everything from my fave baking sheets, parchment paper, mixing bowls, and more. SEE THEM HERE!