Serving Up {Cake}: Spiced Oat Pear Blondies

Man on man!  I can't believe that October is nearly a memory and I have not yet posted the recipe for these Spiced Oat Pear Blondies!  Major oversight on my part and one that I am glad that I caught before the demand for fall flavors has completely diminished.

Despite the fact that these really do taste like a little piece of autumn, I have made them throughout the year and enjoy them just as much in April as I do in October.  Because I have made them year round, I can vouch for the fact that you can substitute canned (or in my case, bottled) pears in place of the fresh pear with complete success - just make sure to drain the pears really well before using them so that excess juices don't change the outcome of the dessert.

One Year Ago: Apple Cake with Butter Sauce
Two Years Ago: Pumpkin Bread

SPICED OAT PEAR BLONDIES     
(recipe from Amandeleine)
printable version

Topping:
1/3 cup flour
1/3 cup old fashioned oats
1/4 cup dark brown sugar
1/4 tsp. salt
3 Tbs. chilled butter, cut into small pieces

Blondie:
1/2 cup chilled butter, cut into 1/2" slices
1 1/2 cup flour
1 cup old fashioned oats
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 3/4 cups light brown sugar
2 eggs
1 tsp. vanilla extract
2 cups 1/4-inch cubes of cored, peeled, firm pear (about 2-3 large pears)

Preheat oven to 350 degrees.  Prepare a 13x9 baking dish with nonstick spray.  Set aside.
Combine the topping ingredients of flour, oats, brown sugar and salt in a medium bowl.  Add butter and crumble the butter and dry ingredients together until moist crumbs form and no flour remains.  Cover and chill.
For blondie; brown the butter in a medium saucepan by heating over medium heat until melted.  Allow to continue to cook, stirring occasionally, until the color deepens and dark brown bits form at the bottom of the pan.  Be careful not to allow the butter to burn.  Pour the browned butter into a medium bowl and all to cool slightly.
Whisk the flour, oats, baking powder, cinnamon and salt in a large bowl; set aside.  Whisk brown sugar, eggs and vanilla in another large bowl until the mixture is smooth.  Slowly add the browned butter to the brown sugar mixture, whisking constantly and until well blended.
Add pears to the dry ingredients; toss to coat well.  Stir into the brown sugar mixture, carefully combining (batter will be thick).
Smooth batter into prepared pan and sprinkle the chilled topping over the top.
Bake 30-35 minutes, until golden brown and tester inserted into the center comes out almost clean, with a few moist crumbs attached.  Allow to cool.
Cut blondies into squares and dust with powdered sugar, if desired, before serving.