These Baked Champagne Pears with Oat Almond Crumble are the perfect addition to your Thanksgiving menu! They’re super easy, so quick, and one of the tastiest desserts we’ve made all fall!
When it comes to desserts in our household, we generally don’t stray too far from one of two categories – cookies, or pie. I’m just not really an ice cream person (unless it’s the topping on a pie or sandwiched between two cookies), there are only a handful of cakes I enjoy, and candy, honestly, just isn’t worth it to me. There are some exceptions to the rule, like when I have a random craving for starbursts, or just have to have a slice of this easy buttermilk cake, but more times than not, when I get a hankering to whip up a homemade dessert it’s a chocolate chip cookie or some variation on a coconut cream pie.
Today’s dessert however, seems to fall in a category on its own. With a crisp topping and a pear bottom, it’s not really a pie, it’s not a cookie, and it’s most definitely not candy. All I can confirm, is that it’s probably my favorite dessert I’ve made all fall, which means I’ve added another category of desserts to the list of favorites.
To start, halved and cored pears are nestled into a baking dish and then covered in a mixture of sparkling wine and a little bit of honey. You really just need any flavorful liquid to help keep the pears moist, but because this dessert is geared towards the holidays and I had an open bottle of champs in the fridge (because that’s how I roll), I thought it only appropriate to use the bubbly.
If your pears are a little on the hard side (which mine were), I’d recommend covering them in foil and baking them for a little bit before you add the crumb topping.
The crumb topping, by the way, is SO good, and so simple. Just a little bit of flour, quick-cooking oats, brown sugar, and salt are whisked together for the base of the crisp. Unsalted butter and a couple teaspoons of almond extract are then added, and you can either use your fingers (which I did) or a fork to blend it in with all of the dry ingredients. From there, you evenly divide the topping between the pears, pop the whole dish bake in the oven, and just wait for the butter, flour and oats to crisp up.
Once they’re hot out of the oven, a big scoop of vanilla ice cream is placed on top, they’re sprinkled with salted, roasted almonds, and ready to be devoured!
- 3 large bartlet pears
- 1 cup dry champagne
- 2 Tlbs. Honey
- ½ cup all-purpose flour
- ¾ cup quick-cooking oats
- ¼ cup + 2 Tlbs. Brown sugar
- ¼ tsp salt
- 2 tsp. almond extract
- 4 tablespoons unsalted butter, cut into a dice
- ¼ cup chopped roasted and salted almonds
- Vanilla ice cream
- Preheat oven to 375 degrees.
- Cut pears in half lengthwise. Use a melon balled to core the pears. Place pears in a 9x13 baking dish.
- In a small bowl, whisk together champagne and honey. Pour mixture over pears.Cover with foil and baked for 10 minutes.
- While pears bake, whisk flour, oats, brown sugar and salt together in a small bowl. Add almond extract and butter. Use fingers or a fork to blend the butter into the dry mixture.
- Bring pears out of oven and evenly divide the filling in and on top of pears. Place pears back in the oven and bake for 25 minutes or until crumble topping is golden brown and pears are soft.
- Serve a scoop of ice cream on top and sprinkle with salted almonds
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