- 3/4 cups oats
- 1/2 cup brown sugar
- 1/2 cup of flaked almonds
- 3 tablespoons of flour
- 1/2 teaspoon salt
- 6 tablespoons cold butter, cut into cubes
- 6 pears
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons grated fresh ginger
- 1/4 cup flour
- 1/4 teaspoons of salt
- ice cream to accompany
Preheat oven to 180 degrees.
Prepare the coverage: Mix the oats, sugar, almonds, flour and salt. Add the butter and mix with your hands until small lumps form and the dry mixture is coated with butter. Put in a bag and refrigerate.
Prepare the filling: Peel the pears, cut them in half and remove the core. Cut into 1 cm thick slices. Mix sugar, ginger, flour and salt and add the pears, mixing so that the segments are covered by the mixture. Put the pears in a fountain.
Remove the bag with the couverture and break into small pieces over the pears, taking care that there is a uniform glass. Bake for 50 to 60 minutes, until you see the filling bubble. If the top is browning too quickly, cover with aluminum foil.
Remove from the oven and let cool for 20 minutes before serving.