Consider this sweet and crunchy dessert a free-form fruit crisp. Be warned: The nutty oat topping is addictive.
- 2 ripe but firm Anjou or Bartlett pears, halved, cored
- 2 teaspoons plus 2 Tbsp. olive oil
- ¼ cup raw almonds or pecan halves, coarsely chopped
- ¼ cup shelled pumpkin seeds (pepitas)
- 2 tablespoons light brown sugar
- 2 tablespoons old-fashioned oats
- 1 tablespoon sesame seeds, preferably black
Place racks in upper and lower thirds of oven and preheat to 375°. Place pears, cut side up, on a small baking sheet, drizzle with 2 tsp. oil, and roast on upper rack until soft, 20–30 minutes. Let cool slightly.
Meanwhile, toss almonds, pumpkin seeds, brown sugar, oats, salt, and remaining 2 Tbsp. oil on a small baking sheet. Toast on lower rack, stirring occasionally, until golden, 10–12 minutes. Remove from oven and mix in sesame seeds. Let cool.
Whisk mascarpone and sugar in a small bowl. Spoon mascarpone onto plates and top with pears and nut-oat crumble.