The crumbly buttery topping features nutty oats and warm cinnamon, which go beautifully with sweet, floral pears.
1 (8 oz) container Pillsbury crescent dough sheet
3 medium ripe Bartlett or Anjou pears
8 tbsp (1 stick) softened butter, divided
1/2 cup packed light brown sugar, divided
2 tsp lemon juice
3/4 tsp cinnamon, divided
2 tbsp cornstarch
3/4 cup Nature's Promise Organic Quick Oats
1/4 cup all-purpose flour
Preheat oven to 350°F. Line a 13x9-inch baking pan with foil and coat with baking spray. Unroll the dough and press in the bottom of the pan and just slightly up the sides. Use a fork to poke small holes in dough. Bake 12–15 min., until golden.
Meanwhile, peel, core, and finely chop the pears. In a 12-inch skillet, melt 2 tbsp butter on medium. Add pears, ¼ cup brown sugar, lemon juice, and ½ tsp cinnamon. Cook, stirring occasionally, 8–10 min., until pears are tender. Remove from heat and stir in cornstarch.
In a small bowl, combine remaining ¼ cup brown sugar, ¼ tsp cinnamon, oats, flour, and pinch of salt. Add remaining 6 tbsp butter. With hands, work the butter into the flour mixture until coarse crumbs form.
Spread pear mixture over dough. Sprinkle with oat topping. Bake 15–20 min., until top is golden brown. Cool completely on a wire rack before removing from pan using foil. Cut into 2x1-inch bars.