INGREDIENTS

For the Crumble Topping:

• 1 cup old-fashioned oats (not instant)
• ¾ cup all-purpose flour
• ¾ cup brown sugar, firmly packed
• ½ cup chopped pecans
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• Pinch of salt
• ½ cup cold unsalted butter, cubed

For the Pear Filling:

• ½ cup maple syrup
• 3 tablespoons fresh lemon juice
• 2 tablespoons water
• 1 tablespoon all-purpose flour
• Pinch of salt
• 2½ pounds ripe Bartlett pears (about 5), peeled, cored, and cut into ¾-inch wedges
• ½ cup packed sultana raisins
• 1 tablespoon unsalted butter, cubed
• Cooking oil spray

HOW TO MAKE IT

1. Place a 4-quart STAUB Dutch oven on the STAUB Multicooker and preheat to 250°F. using the Manual Temperature setting. Set the timer for 30 minutes (the lowest setting possible).
2. Make the crumble topping: In a large bowl, combine the oats, flour, sugar, pecans, cinnamon, nutmeg, cloves, and salt and mix well to combine. Using your fingertips, a pastry cutter, or two forks, incorporate the cold butter until you have a crumbly mix.
3. Make the pear filling: In a large bowl, whisk the maple syrup, lemon juice, water, flour, and salt until smooth. Fold in the pears, raisins, and butter cubes.
4. Spray the base of the preheated Dutch oven with cooking spray and transfer the pear mixture to the Dutch oven. Bake covered for about 10 minutes, stirring occasionally to prevent sultanas from sticking and to ensure the pears are cooking evenly, until the pears are beginning to soften.
5. Uncover and top with the crumble topping. Choose the Slow Cook High setting and set the timer for 2 hours. Place a double layer of paper towels over the pan and then cover with the lid. Cook for 2 hours, until the topping is browed and crisped, and the pears are tender.