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Skillet Honey-Roasted Pears with Brown Sugar Crumble

Photographed by Caitlin Bensel.

Look, sometimes you crave dessert without wanting to go through the hassle of baking. We hear you, and we’ve been there.

In fact, we’ve been there so often we’ve decided to make it our life’s goal to perfect the “non-dessert dessert” which simply means desserts that will turn out great even if you’re not measuring with scientific precision. Just like this honey-roasted pear situation with a divine crumble that tastes a lot more intricate than the time it takes to prepare it. The trick? We rely once again on old faithful, the cast iron skillet, that produces the perfect char and caramelization on the pears first on the stove and then in the oven. And no need to dirty a serving tray, we love to add a few scoops of vanilla bean ice cream right on top, plop this down in the middle of the table (carefully, it’s hot!) and let guests serve themselves.

Recipe:

Skillet Honey-Roasted Pears with Brown Sugar Crumble

Start to finish: 45 minutes
Serves 6

Ingredients

  • 1/3 cup packed light brown sugar
  • 1/4 cup uncooked old-fashioned regular rolled oats
  • 1/4 cup chopped walnuts, toasted
  • 1 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 2 tbsp unsalted butter, softened
  • 3 medium Bosc or Bartlett pears, peeled, halved and seeded
  • 1 tbsp honey
  • Whipped cream, for serving
  • Vanilla ice cream, for serving
  • Caramel sauce, for serving
  • Mint sprigs, for garnish

Instructions

  • Preheat oven to 400°.
  • Stir together 1/3 cup packed light brown sugar; 1/4 cup uncooked old-fashioned regular rolled oats; 1/4 cup chopped walnuts, toasted; 1 teaspoon kosher salt; 1 teaspoon ground cinnamon; and 1/2 teaspoon freshly grated nutmeg in a small bowl. Add 2 tablespoons unsalted butter, softened; stir together until crumbly.
  • Heat 1 tablespoon unsalted butter in a 9- or 10-inch cast iron skillet over medium-high until butter melts and starts to brown.
  • Carefully arrange the pear halves, cut side down, in an even layer in skillet. Cook until bottoms start to brown, 1 to 2 minutes. Flip pears, drizzle evenly with 1 tablespoon honey, and top evenly with oat mixture.
  • Bake in preheated oven until pears are soft and tops are caramelized, 28 to 30 minutes.
  • To serve, dollop pears with whipped cream or vanilla ice cream, bottled caramel sauce, and garnish with mint sprigs.

Ingredients

  • 1/3 cup packed light brown sugar
  • 1/4 cup uncooked old-fashioned regular rolled oats
  • 1/4 cup chopped walnuts, toasted
  • 1 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 2 tbsp unsalted butter, softened
  • 3 medium Bosc or Bartlett pears, peeled, halved and seeded
  • 1 tbsp honey
  • Whipped cream, for serving
  • Vanilla ice cream, for serving
  • Caramel sauce, for serving
  • Mint sprigs, for garnish

Instructions

  • Preheat oven to 400°.
  • Stir together 1/3 cup packed light brown sugar; 1/4 cup uncooked old-fashioned regular rolled oats; 1/4 cup chopped walnuts, toasted; 1 teaspoon kosher salt; 1 teaspoon ground cinnamon; and 1/2 teaspoon freshly grated nutmeg in a small bowl. Add 2 tablespoons unsalted butter, softened; stir together until crumbly.
  • Heat 1 tablespoon unsalted butter in a 9- or 10-inch cast iron skillet over medium-high until butter melts and starts to brown.
  • Carefully arrange the pear halves, cut side down, in an even layer in skillet. Cook until bottoms start to brown, 1 to 2 minutes. Flip pears, drizzle evenly with 1 tablespoon honey, and top evenly with oat mixture.
  • Bake in preheated oven until pears are soft and tops are caramelized, 28 to 30 minutes.
  • To serve, dollop pears with whipped cream or vanilla ice cream, bottled caramel sauce, and garnish with mint sprigs.
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