Sheet Pan Pear Crumble

Happy Autumn! Today is the first day of fall, and with it come all the autumnal treats that we revere for months. Pumpkin spiced-everything, apples galore, squash-based dishes, and anything baked in the oven because the temperature has dropped.

But fear not — summer produce isn’t gone just yet! I still have a kitchen table loaded with fresh fruits and veggies that look and smell like summer. These can make great, quick meals, which are important now that school has started up again, all the sports are back on, and fall bonfires dot suburban backyards.

If you’re in a pinch to make a healthy, hearty breakfast to fuel your busy days, I have just the solution! This sheet pan pear crumble is a great way to elevate a simple fruit into an elegant, yet easy first meal of the day. You can make it fresh for a hot breakfast (it’s just 20 minutes in the oven), or whip up a large batch the night before and have a tasty cold breakfast ready to go for the rest of the week! This can also be enjoyed on its own, or over your favorite yogurt.

Sheet Pan Pear Crumble

Serves 2, easily multiplied

• 2 pears, thinly sliced
• 1 C old-fashioned oats
• 2 tbsp chia seeds
• 1/4 C raw pepitas (pumpkin seeds)
• 1/2 tsp cinnamon
• pinch of salt
• 2 tbsp avocado oil
• 1/2 tsp vanilla extract
• 4 oz (1/2 C) unsweetened applesauce

Preheat oven to 350. Line a rimmed baking sheet with foil and grease.

Lay the pear slices in a single layer on the baking sheet.

In a small bowl, mix together the rest of the ingredients. Drop this mixture on top of the layer of sliced pear. Bake at 350 for 20 minutes.

Remove and let cool for a few minutes before serving warm. Leftovers can be stored in an airtight container in the fridge.