Baked Pears With Walnut Oat Crumble
- 2 pears, medium-large
- 1/2 cup golden brown sugar
- 1/4 cup chopped walnuts
- 1/4 cup old fashioned oats
- 1 teaspoon ground cinnamon
- 4 tablespoons butter, room temperature
To serve :
- sweetened greek yogurt
Pre-heat oven to 375° F and have a medium size baking pan
Make Walnut Oat Crumble:
Stir brown sugar, walnuts, oats, cinnamon and salt together in a medium bowl. Add butter and mix with your fingertips , until combined.
Cut the pears in half and using a small ice cream scoop out the seeds along with some of the flesh .
Pour 5 tablespoons to 6 tablespoons water into the baking pan. Place pear halves, cut side up. Spoon walnut oat crumble into the middle cavity.
Bake for 35 to 45 minutes , until pears have softened.
Remove from oven and let cool until warm.
Remove pears onto a serving plate and spoon the sauce from the bottom of the pan on top of the pears.
Top with vanilla ice cream for dessert or sweetened Greek yogurt for breakfast.
Sweetened Greek yogurt Stir some honey and plain Greek yogurt together. Can be made ahead and stored in the refrigerator until serving time.
Pear I used Bartlett variety. Select ripe but firm fruits.
Use sliced almonds or pecans instead of walnuts.
Make it nut free use all oats.
Baking time Depends on the size of pears.
Medium pears takes 35-40 minutes.
Large pears takes about 40-45 minutes.
Baked Pears With A Walnut Filling
These baked pears are a delicious dessert that takes just a few minutes to prepare.
When you pull the pears out of the oven, they should be slightly golden and very tender. The pears will be loaded with flavor thanks to the brown sugar, spices, and walnuts. There will also be a slight hint of white wine.
You should be able to feed between three to six people without needing to adjust the recipe. If you want to feed more people, then simply double or triple the ingredients. The pears also go great with some extra food such as cream or custard.
These pears are great hot or cold, so they are great for breakfast the next day. If you somehow have leftovers, you can keep them in the fridge for three days or the freezer for three months.
If baked pears are not taking your fancy, then you should certainly take a look at poaching the pears in red wine. The result is a deliciously tender pear that has infused with all the flavors of the red wine.
Why This Recipe Tastes Good
Fruit crisps are a traditional and easy-to-make dessert. If you can use almost any fruit, but pear and apple are my favorites. In this pear crisp recipe firm Bartlett pears are combined with sugar for a little sweetness and lemon juice to add a depth of flavor. Pears give off a lot of liquid while baking, so tapioca flour is added to the pears to thicken the syrup that results from baking. Most of the flavor is in the streusel. It’s a delicious combination of my favorite spices, white and brown sugar and of course butter.
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How To Make Cinnamon Baked Pears
Before You Start: Preheat the oven to 350 degrees.
Step 1. Slice the pears in half and gently scoop out the seeds using a small cookie scoop or spoon. Place the pears cut side up in any baking dish.
Quick Tip: You can remove the stems or leave them on for a pretty presentation.
Step 2. Drizzle each pear with maple syrup and sprinkle with cinnamon.
Bake on a baking pan or in an oven-proof dish until soft and tender, about 25-30 minutes. Add any toppings you like and enjoy!
Ingredients And Substitution Suggestions
- This recipe is all about the pears, so choose ones that are in season and locally grown. Firm-ripe pears that are fragrant and sweet but still hold their shape are ideal. More on pear varieties for baking below!
- Butter moistens the pears and filling. Feel free to use plant butter to make dairy-free or vegan baked pears.
- Oats form the base of the brown sugar crumble filling. Use certified gluten-free oats if need be.
- Toasted chopped walnuts combine with oats in the filling. You can use any nut you prefer, such as pecans, hazelnuts, and/or pistachios. For nut-free, try these with pumpkin seeds and/or sunflower seeds.
- Dark brown sugar gives the filling sweetness and molasses-y flavor. I used C& H® Dark Brown Sugar, which adds beautiful butterscotch tones. Golden Brown Sugar will work too if that’s what you’ve got!
- Cinnamon and salt add flavor and spice. Feel free to try this with other spices, such as cardamom, ginger, nutmeg, or my golden pumpkin spice blend.
- Toppings: pomegranate arils, ice cream, and butterscotch sauce make fun accompaniments if you like!
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How To Make Roasted Pears
Prepare the pears by halving them lengthwise and scooping out the center to remove the seeds and form a little bowl. Brush them with melted butter.
Make the filling by combining the dry ingredients in a bowl.
Stir in the melted butter to make a crumble.
Fill the pears with the crumble.
Bake the pears until tender but still holding a shape.
Sprinkle with pomegranate arils and serve with optional butterscotch sauce and vanilla ice cream.
How To Bake The Pear Crisp
Scrape the prepared pears into a buttered 9 x 9-inch baking dish. I used this really nice stoneware from USA Pan and I really liked how it performed. If you’re looking for a new baking pan I recommend this one or their 9-inch square Cake Pan.
Sprinkle the prepared crisp topping on top and bake in the oven until the pear juices are nice bubbly. Remove it from the oven and allow it to cool for at least 10 minutes before serving. Serve plain or with vanilla ice cream.
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What Are The Best Pears For Baking
- Bosc pears are the firmest variety and hold their shape well for baking.
- Red pears, such as the starkrimson pears used here, have semi-firm flesh and also stand up well to baking.
- Bartlett pears are more soft and buttery. They break down more when baked, but they will hold their shape in roasted pears as long as they are firm to start and not overly ripe.
- D’Anjou pears are similar to Bartlett’s and will work well if not overly-soft.
Any of these varieties will work for making baked pears. Look for pears that are firm but fragrant. If you can, buy pears a few days ahead to give them time to ripen, and stash them in the fridge when they start to smell nice.
This recipe is flexible, so change up the baking time if need be. If your pears are quite firm, bake them a little longer. If they’re quite ripe, shorten the baking time so they don’t fall apart.
How To Prep The Pears
Peel the pears and then cut them in half lengthwise from top to bottom. Take a regular spoon and scoop out the core of the pear. Then remove the hard fibrous stem that is running down the center of the pear. Lay the pear facedown and cut it lengthwise into 3 pieces and then cut it across into three sections. You should have pieces that are 1 to 1-1/2 inches in size.
Place all the chopped pears in a large bowl. Gently toss them with the lemon juice. Add the sugar and tapoica and mix into the pears. I use a large spoon to gently stir from the bottom so I don’t break up the pears.
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What Ingredients Do I Need
Can you believe you only need 5 ingredients to make this baked pears recipe!
Pears: I know some people may say you need specific pears to make this recipe, but the most common ones that are often at my local store are bartlett pears.
Brown sugar: You can also use maple syrup instead if you prefer.
Cinnamon: Just a little cinnamon spice is all you need for extra flavor
Butter: Who doesnt love butter in desserts. Some people like to add a pat of butter on top of each pear. I like melting the butter and mixing it with the brown sugar mixture.
Pecans: chopped pecans are added for a little crunch. Feel free to use walnuts instead if you prefer.
Achieving The Best Baked Pear Possible
Below are some ideas on how you can tweak this recipe so that it is more to your liking.
You can use any type of pear, but some will work better than others. You will also want the pears to be ripe, but not overripe. I recommend using Anjou, Bartlett, or Bosc pears.
The cooking time will likely vary quite a bit depending on the size and ripeness of your pears. If they are large pears that are still quite hard, then you may need to double the cooking time.
Feel free to adjust the type of nuts that you use in this recipe. I prefer walnuts, but something like almond, macadamias, pecan, or even peanuts will work nicely with the pears flavor. You could even do a mixture of nuts.
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How To Make The Baked Pears
How To Make The Crisp Topping
The crisp topping can be made without nuts, but if you’re making it with nuts, toast the nuts in a 350Â°F until they are lightly browned. When toasting nuts set the timer on the oven to avoid burning the nuts. Of all the foods that I have ever burned, I think I have burned nuts the most often. Once the nuts are cooled chop them.
In a large bowl combine the flour, the sugars, the ground cinnamon, cardamom and the salt and whisk together. Add the chopped nuts and toss to mix them in.
Cut the butter into cubes and add it to the dry ingredients. You can use a pastry blender to mix the butter into the dry ingredients, but I prefer to use my hands. I use my right hand only to work the butter into the dry ingredients and when I am done I use my left hand to clean the streusel off my fingers.
The crisp topping can be made in advance and stored in the refrigerator for 30 days or placed in a freezer bag and frozen. If you’re making the streusel in advance store it in an airtight container and add the nuts when you get ready to make the pear crisp. You can also use almonds or hazelnuts.
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Which Pears To Use For Baking
Though all pears are delicious some are better than others for baking. For this recipe you definitely want to use the Bartlett or the Bosc pears. Both pears hold their shape beautifully and don’t become too soft while baking. The pears should be somewhat firm on the bottom when you press it with your thumb. If the fruit is really soft then it is too soft for baking.
How To Serve The Caramelized Pears
- Serve the caramelized pears as is with a drizzle of the caramel that has pooled around the pears.
- Or with a dollop of Greek vanilla yogurt, vanilla ice cream, or a sprinkling of chopped walnuts or sliced almonds.
- The caramelized baked pears can be eaten hot or cold with morning oatmeal or as filling for other desserts that require poached pears.
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Best Pears For Baking:
Bosc is the best variety for this baked pear recipe because it retains the shape well when subjected to heat. Theyre also wonderful for poaching like in this Amaretto Poached Pear recipe.
Anjou and Seckel are the next best choices. They bake a little softer than Bosc but still retain their shape well. I leave the skin on when using them to help them keep their shape.
Ingredients for Caramelized Pears
- Pears choose firm varieties that handle baking well, like Bosc or Anjou.
- Lemon juice freshly squeezed is best. Dont use the bottled stuff that will have an off-taste.
- Brown sugar this is what will create the caramel once joined with the pear juices and butter.
- Cinnamon and nutmeg this will add a fragrant fall aroma and flavor to the pears, but it will taste great without the spices as well .
- Vanilla paste the paste has vanilla seeds that will add great taste and look to the caramelized pears.
- Butter any butter will work for this recipe. Butter will create a creamy and luscious caramel sauce for the pears.
- Salt just a tiny pinch to offset the sweetness of the pears and caramel.
What To Serve With Baked Pears
Below are some ideas on what you can serve alongside these delicious baked pears.
As you can tell in the photos, I love to drizzle some honey over the pears once they are out of the oven. For a different flavor, you can use maple syrup instead of honey. Either option will work great with the flavors of the pears.
Like most of our desserts, I love to serve these pears with a scoop of vanilla ice cream. Other ice cream flavors will also work nicely, but I prefer vanilla as it tends not to overpower everything.
As with any fruity dessert, some homemade custard will work very nicely poured over the top of these pears. If you do not have the time to make custard at home, then store-bought custard will work just as well.
The video below will take you through all the steps to making these oven-baked pears. Alternatively, there is a full written recipe under the video.
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Pro Tips For Making This Recipe
- If you want a large pear crisp. double the recipe and use a 13 x 9-inch baking dish.
- While I recommend Bartlett or Bosc pears for this recipe you can use other pears that you like. D’Anjou, Red D’Anjour and Asian Pears are also good in this dish.
- This dessert is perfect for making ahead if you’re making it for company. Prep the streusel the day before and have the pears cut and in the pan. Sprinkle the streusel over the pears and put it in the oven right before company arrives.
- Serve the baked pear crisp wuth vanilla ice cream.
The Ingredients For Pear Crisp
Pear crisp, any fruit crisp for that matter, is simple to make. The streusel has seven ingredients:
- All-Purpose Flour. Adds structure to the crumble
- Light Brown Sugar. Adds sweetness and a nice molasses flavor.
- Granulated Sugar. Adds sweetness and helps the crisp get crispy edges.
- Ground Cinnamon and Cardamom. Ground cinnamon and cardamom tastes really great together. You can adjust the amount of spices and even try different combinations of spices, i.e. nutment, allspice, etc.
- Kosher Salt. Increases the depth of flavor of the other ingredients.
- Unsalted Butter. Butter is the binder for all the dry ingredients and adds fat to the recipe.
- Toasted Pecans. Pecans add a nice crunch and tastes great with the pears. Pecans are my favorite in this recipe, but you can also use walnuts or hazelnuts.
The streusel can be made up to 30 days in advance and stored in the refrigerator. When you are ready to use the streusel add the pecans or your favorite nuts.
Since the spices are in the streusel topping the pear filling is pretty simple and has only 4 ingredients:
Because the streusel is so sweet, only a little sugar is added to the pears. Just enough to enhance the natural sweetness of the pears, but not overwhelm their flavor and their slight tartness.
Tapioca Flour produces a shiny finish to the pear crisp. If you use cornstarch, the final dessert will have more of a matte finish.
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Baked Pears With Brown Sugar And Brandy
- 2 Bosc pears, peeled, cored and cut in half
- 2 Tbs of butter
- ¼ cup of brown sugar
- 2 Tbs of Bourbon
- 2 Tbs of apple juice
- 1 tsp of vanilla extract
- 1 tsp of cinnamon
- ¼ cup of walnuts, chopped
How To Make Baked Pears
Full instructions and measurements are included in the recipe below, but heres a quick overview:
Step One: Wash your pears really well. Even better if you can get organic pears too. You will be leaving the skin on so this step is very important. Once the pears are washed, cut them lengthwise down the middle and scoop out the seeds with a spoon.
Step Two: In order for your pears to lay flat in a baking dish, cut a small piece of the pear off the bottom . Lay all of your pears in a baking dish.
Step Three: In a small bowl mix together brown sugar, cinnamon, melted butter and chopped pecans. Top each pear with a little bit of the sugar mixture.
Step Four: Bake in the oven until soft and golden brown. Enjoy by themselves or with some vanilla ice cream!
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