Baked Pears
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These cozy baked pears combine tender roasted pears with a coconut sugar oat pecan crumble for a quick and easy dessert that’s sure to impress! Serve warm with ice cream for the ultimate dessert!
Step aside baked apples, there’s a new baked dessert in town! I don’t know why, but baked pears make me think of something you’d find on the dessert menu of a fancy restaurant. But these decadent-tasting treats are so easy to put together that you’ll be putting them on your dessert menu in no time! They come out of the oven buttery soft, perfectly sweet and covered in a cinnamon-spiked, crunchy, caramelized topping. Is anyone else’s mouth watering?
Table of Contents
Why You’ll Love This Recipe
- Simple ingredients –This baked pear recipe is super easy to make and only requires 7 simple ingredients.
- Make-ahead friendly – Can be made ahead of time for a fancy dinner party or a simple family dessert.
- Perfectly portioned –They’re like single-serving pear crisps, making them perfect for portion control.
- Diet-friendly – Gluten-free, dairy-free and vegan – a great option for those with dietary restrictions.
Ingredients Needed
- pears – you want to make sure you use firm pears, that hold their shape when baked. I dive into this a little more below, but I like using Bartlett or Anjou pears!
- old fashioned rolled oats – for the crumble filling. Make sure you grab gluten-free oats if needed.
- coconut sugar – the less-processed upgrade for granulated sugar or brown sugar. You don’t need much thanks to the sweetness of the pears.
- chopped pecans – any chopped nut works for this recipe, but I prefer the flavor of pecans.
- cinnamon – the perfect spice pairing!
- salt – to bring all of the flavors together.
- coconut oil – unsalted butter also works. Make sure either is softened to room temperature for this recipe.
Substitutions
- Sugar – Brown sugar or maple syrup can easily be substituted for coconut sugar in this recipe. Both will add a similar level of sweetness that goes super well with the pears.
- Coconut oil – If you prefer, you can swap the coconut oil with butter or even try using ghee for a richer flavor.
- Nut-free – If you need to make this recipe nut-free, you can easily swap out the chopped pecans for sunflower seeds or pumpkin seeds. They’ll still add that satisfying crunch without the nuts.
- Spiced pears – If you love warm spices, feel free to add more to the crumble mixture. A pinch of nutmeg, ginger, or even cardamom can add a special warming taste.
How to Make
With warm spices and a sweet oat crumble, these baked pears are an easy dessert that feels extra special. Just a few simple steps, and you’re ready to serve!
Step 1: In a bowl, mix together oats, coconut sugar, pecans, cinnamon, salt, and coconut oil until well combined. Set aside.
Step 2: Cut pears in half and scoop out the seeds and a little of the flesh. Place the pears in a baking dish or on a baking sheet.
Step 3: Spoon the oat mixture into each pear half, pressing it down gently.
Step 4: Bake at 375°F for 25-35 minutes, until the pears are soft and the topping is browned, crunchy, and bubbling with cinnamon sweetness!
Brittany’s Tip
Don’t skip the topping! The crumble topping is what really takes these baked pears to the next level. Make sure to press it gently onto the pears before baking so it sticks nicely and forms a delicious, slightly crispy layer.
How to Serve
These baked pears are decadent and delicious on their own, but if you want to take them to the next level… I have some ideas:
- Ice cream – Serve with a scoop of vanilla ice cream. Warm baked pears + vanilla ice cream = a match made in heaven. If you need a dairy-free option, it would be tasty with this banana ice cream or oatmeal raisin ice cream.
- Whipped cream – Top with a dollop of whipped cream or coconut whipped cream for an extra creamy touch that pairs perfectly with the warm pears.
- Caramel – Drizzle with homemade date caramel sauce.
- Extra sweet – Sprinkle with a dash of cinnamon and drizzle of pure maple syrup or honey. You could even brush the pears with a light glaze of maple syrup before baking to add a beautiful caramelized finish.
- Yogurt – Add a dollop of creamy Greek or coconut yogurt for a little tang that balances the sweetness of the pears. It’s the perfect touch to make these baked pears feel just right for breakfast, too!
How to Store Leftovers
Leftover baked pears store really well when stored in the fridge. Allow them to cool slightly before storing in an airtight container. They will keep in the refrigerator for up to 5 days. I recommend popping the pears back in the oven (at 375°F) to reheat, but you can microwave them if you’re in a time crunch.
Frequently Asked Questions
You want to make sure you use firm-fleshed pears for this recipe! We don’t want mushy, tender-fleshed pears that fall apart when baked. I like using Bartlett and Anjou because they hold up well and are widely available year-round. Bosc pears are another variety you might like – try making this recipe with a few different kinds of pears and see what your favorite is!
Definitely! The pears are sweet on their own, I just really like how the coconut sugar pairs with the sweetness of the fruit. If you’re looking to reduce the sugar content, you can replace it with something like monk fruit or stevia.
You’ll know the pears are ready when they’re soft and tender, but still hold their shape. You can test them with a fork—it should slide in easily without the pears falling apart. The topping should be golden brown and slightly crisp.
More Pear Recipes to Try
- Pear Baked Oatmeal
- Pear Smoothie
- Barley Salad with Chickpeas and Pears
- Pear Salad with Walnuts, Avocado and Grilled Chicken
- Pear and Beet Salad
Popular Desserts to Try
Be sure to check out the full collection of dessert recipes here on EBF!
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Baked Pears
Ingredients
- 4 ripe pears, Bartlett or Anjou
- ⅓ cup old fashioned rolled oats
- ¼ cup coconut sugar
- ¼ cup chopped pecans
- 1 teaspoon cinnamon
- ¼ tsp salt
- 3 Tablespoons coconut oil, or butter, softened to room temperature
Instructions
- Preheat oven to 375°F.
- Add the oats, coconut sugar, chopped nuts, cinnamon, salt and coconut oil to a bowl. Mix together until combined. Set aside.
- Cut pears in half and place in a 9×13 baking pan or on a baking sheet.
- Use a small spoon, small cookie scoop, melon baller or teaspoon to scoop out the seeds and some of the pear to make enough room for the oat mixture. Spoon oat mixture into pear halves.
- Bake for 25-35 minutes until pears are tender and can easily be pierced by a fork. Time will depend on size and ripeness of pears.
- Serve warm or at room temperature as is or with vanilla ice cream, yogurt or coconut whip cream and a sprinkle of cinnamon.
Notes
- Storage: Store leftover baked pears in an airtight container in the fridge for up to 5 days. To reheat, pop them in the oven at 375°F, or microwave if you’re short on time.
- Nut-free: If you need to make this recipe nut-free, you can easily swap out the chopped pecans for sunflower seeds or pumpkin seeds. They’ll still add that satisfying crunch without the nuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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