Streusel:
1/2 C. all-purpose flour
1/2 C. regular oats
1/4 C. packed brown sugar
1/2 t. ground cinnamon
1/4 t. ground allspice
18 t. salt
3 T. butter, melted
Filling:
2/3 C. cabernet sauvignon or other dry red wine
1/2 C. granulated sugar
1 T. grated lemon rind
1/2 t. ground cinnamon
1/2 t. ground allspice
4 peeled Bosc pears, cored and thinly sliced (about 1-1/2 lbs)
Preheat oven to 350
To prepare streusel, combine flour, regular oats, brown sugar, cinnamon, allspice and salt in a medium bowl. Add butter, stirring with a fork until crumbly. Set aside
To prepare filling, combine wine and granulated sugar in a large non-stick skillet over medium-high heat; bring to a simmer, stirring until sugar dissolves. Reduce heat to medium. Add lemon rind, cinnamon, allspice, and sliced pears to pan, stirring to coat. Simmer for 15 minutes or until the pears are tender.
Spoon the pear mixture into an 8-in square baking dish coated with cooking spray. Sprinkle streusel evenly over pear mixture. Bake at 350 for 30 minutes or until bubbly and lightly browned.