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Makes four servings

4 cups fresh pears, medium diced 4 tablespoons Nakano Seasoned Rice Vinegar – Mango 3/4 cup quick oats 2/3 cup brown sugar 1/2 cup, plus 2 teaspoons, all-purpose flour 1/2 teaspoon salt 1 teaspoon cinnamon 6 tablespoons butter, diced into 1/4-inch squares

Heat oven to 375 degrees. Toss pears in rice vinegar and set into lightly greased foil pouch. Combine remaining ingredients in bowl and use two forks to combine ingredients until mixture becomes crumbly. Pour mixture evenly over pears, seal pouch and bake 20 minutes. Open top of foil and bake another 10 minutes, or until crisp and golden. Chef’s tips: For crispier crust, refrigerate crumbly mixture 30 minutes before baking. Serve with scoop of vanilla bean ice cream.