THE NOURISHING TABLE · SIMPLE RECIPES
These maple cinnamon baked pears bring the cozy-dessert feeling without asking you to roll pastry or locate the mixer attachment that vanished in 2022.
Halved pears become soft and juicy in the oven, while a buttery oat-and-pecan topping turns golden. The maple syrup adds sweetness; cinnamon makes the kitchen smell like you had a much more elaborate plan.
Choose pears that can hold their shape
Look for medium pears that are ripe but still firm, without large bruises or mushy spots. Bosc and Anjou are good starting points. USA Pears recommends firmer varieties, including Bosc, Anjou and Concorde, for baking and other heated preparations.
Use pears of similar size so they finish together. Very hard pears may need extra baking time; very soft ones may collapse before the crumble browns. Leave the skins on to help the halves hold together. Wash and dry them first.
What goes into the crumble
Rolled oats provide texture, chopped pecans add crunch, and a little flour helps the butter and maple syrup form small clusters. Use old-fashioned rolled oats rather than steel-cut oats, which need a different cooking method.
The topping should look damp and crumbly after mixing. Break up any dry flour pockets with a fork. Divide it evenly rather than making a giant mountain on the first pear and leaving the last one emotionally unsupported.
Maple cinnamon baked pears with oat crumble
Serves: 4, with 2 pear halves each
Prep: about 15 minutes · Bake: 35–45 minutes
Total: about 50–60 minutes, plus a brief cooling period
Equipment: a roughly 9 × 13-inch baking dish, small bowl, spoon or melon baller, knife and oven mitts. Choose a dish that fits eight halves in one layer.
Ingredients
- 4 medium ripe but firm pears
- ½ cup old-fashioned rolled oats
- ¼ cup chopped pecans
- 2 tablespoons all-purpose flour
- 2 tablespoons butter, melted
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- A pinch of salt
- 2 tablespoons water, for the baking dish
- Optional, for serving: plain yogurt or vanilla ice cream
How to make them
- Heat the oven and prepare the pears. Preheat to 375°F / 190°C. Halve the pears lengthwise and scoop out the seed cores. Arrange cut-side up in the baking dish, in one layer.
- Mix the topping. Stir the oats, pecans, flour, melted butter, maple syrup, cinnamon and salt together until evenly moistened. Spoon the mixture over the eight halves, concentrating it around the hollowed centers.
- Add water and bake. Pour the 2 tablespoons of water into the dish around the pears, avoiding the topping. Bake on the middle rack for 35–45 minutes. Start checking at 35 minutes. If the crumble browns before the fruit softens, loosely tent the dish with foil and continue baking.
- Check the fruit, then serve. A small knife should slide easily into the thickest part of the pear flesh. If it still feels hard, give it more time and check again. Let the pears cool briefly, then serve warm with yogurt or ice cream if you like.
How to tell when they are ready
Golden crumble is only half the story. Test the flesh beneath it: the pear should yield easily to a knife while still holding its shape. If the topping is ready first, foil protects it while the fruit finishes.
If the dish dries out while firm pears need longer, add another tablespoon or two of water around the fruit. Avoid pouring it directly onto the oats. The goal is tender fruit with a little baking juice, not a pear swimming lesson.
Easy swaps and smaller batches
- Without pecans: try the same volume of chopped pumpkin seeds. Texture and flavor will differ. For allergies, check all ingredient labels and preparation surfaces.
- Without dairy: use the same amount of melted plant-based butter and choose a dairy-free serving option.
- For two people: halve every ingredient and use a smaller dish. Begin checking at the same time; smaller batch size does not necessarily mean faster-cooking pears.
- For a less sweet finish: serve with unsweetened plain yogurt rather than adding another drizzle of syrup.
This recipe contains oats, wheat, dairy and tree nuts as written. If you need a gluten-free version, use certified gluten-free oats and a suitable gluten-free flour blend; that variation has not been tested.
Save some for tomorrow
Refrigerate leftovers in a covered container within two hours, or within one hour if the surroundings are above 90°F. Keep the refrigerator at 40°F / 4°C or below and use leftovers within three to four days.
Reheat a portion in the microwave or an oven-safe dish until it reaches 165°F / 74°C. Cover loosely in the oven if the topping darkens too quickly. The crumble will soften during storage; a microwave makes it softer still. Add yogurt or ice cream after reheating.
A little cozy, without a whole baking project
Pick good pears, keep the topping simple and let tenderness guide the timing. You can enjoy this on an ordinary Wednesday. Dessert does not need a guest list.
Save this recipe for next time
Keep the card below for your next cozy night, or share it with someone who loves a warm dessert. The full recipe is also written above for easy reading while you cook.
Another cozy recipe to try
For a make-ahead breakfast with cinnamon and fruit, try our apple pie Greek-yogurt overnight oats.
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