Pear-rhubarb breakfast crisp

Ingredients

• 3 large red Anjou Pears (about 1½ lb./750 g), stemmed, cored, and sliced
• 1 lb. (500 g) rhubarb, trimmed and cut on a bias into ½-inch (1 cm) slices
• Zest of 1 lemon, plus 2 tbsp (30 mL) lemon juice
• ¼ cup (60 mL) firmly packed brown sugar
• 1 tbsp (15 mL) cornstarch
• ½ tsp (2 mL) ground cinnamon
• ½ tsp (2 mL) ground cardamom (can be omitted, but increase cinnamon to 1 tsp/5 mL)
• 1 tsp (5 mL) salt, plus a pinch
• ½ cups (375 mL) rolled oats
• 1 cup (250 mL) coarsely chopped hazelnuts
• ½ cup (125 mL) whole-wheat or white all-purpose flour
• ½ cup (125 mL) extra-virgin olive oil
• ¼ cup (60 mL) pure maple syrup
• Greek yogurt, for serving

Instructions

1. Position a rack in the lower-third of the oven and preheat it to 375°F (190°C).

2. Toss the pears, rhubarb, and lemon zest and juice in a large bowl. Sprinkle with the brown sugar, cornstarch, cinnamon, cardamom, and a pinch of salt and toss again until evenly coated. Pour the mixture into a 2-quart (2 L) baking dish and pat it down in an even layer.

3. In the same bowl that was used to make the filling, stir the oats, hazelnuts, flour, olive oil, maple syrup, and 1 tsp (5 mL) of salt until thoroughly combined.

4. Loosely sprinkle the oat topping in an even layer over the pear mixture. Place the baking dish on a rimmed baking sheet and transfer it to the oven to bake until the topping is deeply browned and crisp and the filling is bubbling, 50 minutes to 1 hour. Serve the crisp warm from the oven or cooled to room temperature, with a big spoonful of yogurt. Leftovers will keep in the refrigerator for up to 3 days.

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