Baked Pears with Crumble Topping

baked pears on a plate with toppings cropped.

5 from 99 votes

Naturally sweet Baked Pears are piled with crunchy crumble topping full of pecans, oats, honey and cinnamon. It's an easy festive simple dessert recipe.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Diet: Gluten Free, Low Calorie

Servings:

Calories: 223kcal

Author: Toni Dash

Ingredients

Baked Pears

2 medium ripe, firm pears see Notes below for suggested pear types
2 tablespoons chopped pecans
3 tablespoons rolled oats regular or gluten-free; do not use quick or instant oats
1 tablespoon honey
2 tablespoons dried cranberries chopped
2 ½ tablespoons unsalted butter melted
1 teaspoon ground cinnamon
⅛ teaspoon nutmeg
1 pinch kosher salt

Suggested toppings

2 tablespoons pomegranate seeds (arils)
¼ cup non-fat honey Greek yogurt

Instructions

Preheat the oven to 350 degrees F.
Remove the core and seeds from the pears. Carve a small cavity with the spoon in each pear; leaving as much of the pear flesh as possible.
2 medium ripe, firm pears
Lightly brush the cut surface of the pears with some of the melted butter.
2 ½ tablespoons unsalted butter
In a small mixing bowl, mix the rest of the melted butter, honey, the pecans, oats, cranberries, cinnamon, salt, and nutmeg.
2 tablespoons chopped pecans, 3 tablespoons rolled oats, 1 tablespoon honey, 2 tablespoons dried cranberries, 1 teaspoon ground cinnamon, ⅛ teaspoon nutmeg, 1 pinch kosher salt
Place pears in a small baking dish and fill the cavities in the pears with the oat mixture. Drizzle pears evenly with the remaining tablespoon of honey (optional).
Bake for about 20 minutes or until the pears have cooked through.
Remove from the oven and serve warm with pomegranate seeds and yogurt as optional toppings.
2 tablespoons pomegranate seeds (arils), ¼ cup non-fat honey Greek yogurt

Notes

Pear types: Use Bosc, Anjou, Concored or French Butter pears for this recipe.

How to Store

Save any leftovers in an airtight container for up to 3-4 days. The pears will oxidize (change color) but will still be safe (and delicious) to eat.

Nutrition