Oat and almond streusel tops baked pear dessert

A baked dessert or brunch dish can be a mouthwatering bonus to brighten a chilly day.

This recipe for almond streusel baked pears offers a wholesome option. They are easy to make and kind to the waistline. The recipe calls for seasonal fruit, topped with a lightly spiced rolled-oat and almond streusel drizzled with yogurt and honey.

Almond Streusel Baked Pears

(Baking time 40 to 45 minutes)

8-ounce container plain nonfat yogurt

2 tablespoons honey

Cooking spray

1 cup oats (quick or old-fashioned, uncooked)

1/2 cup firmly packed brown sugar

2 tablespoons all-purpose flour

1/4 teaspoon ground allspice, or pumpkin pie spice

6 tablespoons 70 percent vegetable oil spread in sticks, softened

2 tablespoons slivered almonds

4 large, firm-ripe pears, washed (do not peel)

Heat oven to 350 degrees. Spray 13-by-9-inch metal baking pan with cooking spray.

In small bowl, combine yogurt and honey; mix well. Cover; chill.

In medium bowl, combine oats, sugar, flour and allspice; mix well. Cut in spread with two knives until mixture is crumbly. Stir in almonds. Set aside.

Cut pears in half lengthwise. Using a small spoon, remove center portion of each pear half, leaving a 1/2-inch shell. Place scooped pears cut-side down in pan; spray with cooking spray. Bake 20 minutes or until pears begin to feel tender when pierced with a small sharp knife. Remove pan from oven to wire rack. Turn pears cut-side up in pan. Spoon reserved oat mixture over pears. Return pan to oven. Continue baking 20 to 25 minutes or until topping is light golden brown and pears are tender. Cool pears 5 minutes in pan on wire rack.

Spoon sauce over warm pears to serve. Cover and refrigerate leftovers.

Makes 8 servings.

Nutrition information per serving (1/8 of recipe): 270 cal., 10 g total fat (1.5 g saturated. fat), 0 mg chol., 105 mg sodium, 44 g carbo., 4 g dietary fiber, 4 g pro.

(Recipe for AP from Quaker Oats.)