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A baked pear keeps its own serving shape: soft fruit around the edges, a spoonful of walnut-oat crumble in the center, and buttery juices underneath. This small batch makes four halves, enough for two generous desserts or four smaller portions after dinner. Choose pears of similar size so they soften at roughly the same pace. Bartlett pears that are ripe but still firm are a useful starting point. Very soft fruit can slump before the topping colors; hard fruit may need longer than the suggested …