Roasted Pear Crumble
['2 ripe but firm Anjou or Bartlett pears, halved, cored', '2 teaspoons plus 2 tablespoons olive oil', '1/4 cup raw almonds or pecan halves, coarsely chopped', '1/4 cup shelled pumpkin seeds (pepitas)', '2 tablespoons light brown sugar', '2 tablespoons old-fashioned oats', 'Pinch of kosher salt', '1 tablespoon sesame seeds, preferably black', '1/2 cup mascarpone', '2 teaspoons sugar']
Place racks in upper and lower thirds of oven and preheat to 375°F. Place pears, cut side up, on a small baking sheet, drizzle with 2 teaspoons oil, and roast on upper rack until soft, 20–30 minutes. Let cool slightly.
Meanwhile, toss almonds, pumpkin seeds, brown sugar, oats, salt, and remaining 2 tablespoons oil on a small baking sheet. Toast on lower rack, stirring occasionally, until golden, 10–12 minutes. Remove from oven and mix in sesame seeds. Let cool.
Whisk mascarpone and sugar in a small bowl. Spoon mascarpone onto plates and top with pears and nut-oat crumble.
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