- 1/2 cup dark brown sugar, firmly packed
- 1/2 cup sliced almonds
- 1/2 tsp. ground cinnamon
- 2 Tbsp. all-purpose flour
- 4 large semi-ripe pears, cored and cut into thick wedges
- 4 Tbsp. Pompeian Extra Light Tasting Olive Oil
Preheat the oven to 350° F.
Brush a 2-quart shallow baking dish with 1 tablespoon of Pompeian Extra Light Tasting Olive Oil. Arrange the pears in an even layer and set aside.
In a small mixing bowl, combine the sugar, flour and cinnamon and mix well. Add the almonds and remaining Pompeian Extra Light Tasting Olive Oil and with a fork or finger tips, work the mixture lightly. Crumble the topping over the pears and bake in the center of the preheated oven until the pears are tender and the topping is golden brown, about 30 minutes. Serve warm in individual dishes with a dollop of ice cream and garnished with mint.