Filling:

6 ripe pears, cored, sliced
Zest and juice of 1 lemon
1 teaspoon ground cinnamon
1/4 cup honey


Topping:

3/4 cup white whole-wheat flour
3/4 cup oats
1/4 firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
1/2 cup toasted sliced almonds

6 ripe pears, cored, sliced 1 teaspoon ground cinnamon 1/4 cup honey 3/4 cup white whole-wheat flour 3/4 cup oats 1/4 firmly packed brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces 1/2 cup toasted sliced almonds

Preheat oven to 375 degrees F and coat an 8-inch square baking dish with cooking spray.

In a large bowl, combine pears, lemon zest and juice, cinnamon and honey. Spread pears in the prepared baking dish.

In a medium bowl, combine flour, oats, sugar, cinnamon, cloves, nutmeg and salt. Add butter and, with a fork, work it into dry ingredients until mixture resembles a coarse meal. Sprinkle topping evenly over pears.

Bake for 45 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack for 30 minutes

Serve warm with a scoop of low-fat vanilla ice cream or dollop of Greek honey-flavored yogurt.