Food Network has a good pear and oatmeal crisp recipe by pastry chef Gale Gand. The recipe yields four to six servings and takes about 50 minutes to prepare.
First, preheat the oven to 400 F and butter a 2-quart baking dish. Peel and core five ripe Bartlett or Anjou pears and cut them into thick slices. Toss them together with 2 tablespoons of sugar and 1/4 cup of fresh or dried cranberries. Scatter evenly into the dish.
In a bowl, mix 1/3 cup of all-purpose flour, 1/3 cup of uncooked rolled oats, 1/4 cup of dark brown sugar and 1 tablespoon of granulated sugar. Add 1/4 teaspoon of cinnamon and a pinch of nutmeg and salt. Pour in 1/2 cup of unsalted melted butter, and blend together with a fork to create a crumbly texture.
Scatter the topping over the pears. Bake for about 30 minutes until the pears are soft and the topping golden brown. Serve warm with heavy whipping cream or vanilla ice cream on top.
For a variation, make a salted bourbon caramel sauce to pour over the pears. In a saucepan, bring 1 cup of cane sugar with 1/4 cup of water to boil on low to medium heat. Simmer without stirring for about 12 minutes until thick and golden, and then remove from heat and slowly stir in 1/2 cup of heavy cream. Add 1 tablespoon of butter, 3 tablespoons of bourbon or whiskey and 1/4 teaspoon of salt. Cook on low heat for another minute or two.