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    Home / Desserts / Crisps & Cobblers

    5 from 3 reviews

    Buttery & Tender Baked Pears with Brown Sugar Walnut Crumble

    By Alanna Taylor-Tobin on Nov 20, 2022 / 2 Comments

    Jump to Recipe Print Recipe

    A cozy and delicious fruit dessert, these tender baked pears are topped with crispy oats, walnuts, brown sugar, and cinnamon butter. The pears are oven-roasted until fork tender. A simple dish that’s so impressive! Serve warm or at room temperature with pomegranate arils, a drizzle of butterscotch sauce and a dollop of vanilla ice cream. 

    Thanks to C&H® Sugar for sponsoring this post! All opinions are my own. 

    overhead of roasted pears on a plate with melty ice cream, pomegranates, and sauce

    You know that classic Eddie Izzard sketch about pears ripening? Well these baked pears are a good solution to that problem. Roasting pears in the oven brings out their beguiling flavor, softening their flesh to buttery perfection. When filled with salty-sweet brown sugar walnut crumble, they make a pretty presentation that's fun to eat too. 

    eight roasted pear halves in an oval dish topped with sauce and ice cream

    Crumble Stuffed Pears

    If you're a fan of cozy crisp and cobbler recipes anytime of the year (or day) like I am, you're going to love this baked pear dessert recipe! These stuffed baked pears are elegant enough to serve at holiday festivities and dinner parties when you need an easy and seasonal gluten-free dessert recipe. You can also find more gluten-free crisps and crumble recipes in my book Alternative Baker!

    This recipe is adapted from Lizzie Pachter of The Crumb Blonde, whipped up in collaboration with C&H® Sugar! Serve these beauties up with a drizzle of butterscotch sauce and a dollop of vanilla ice cream for a holiday-worthy dessert. 

    ingredients for baked stuffed pears

    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! Or sub coconut sugar for a refined sugar-free option.
    • 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!

    baked pears with toppings on a plate, wide shot

    What are the best pears for baking?

    Any of these varieties will work for making this baked pear recipe:

    • 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 Bartletts and will work well if not overly-soft. 

    How ripe do pears need to be for baking?

    Ideally, pears that you plan to bake should be firm when you squeeze them, but have a subtle floral fragrance when you smell them. This way, they will be sweet when roasted but they'll hold their shape well and not turn into pear jam!

    Buy pears a few days or up to a week before you plan to use them, and let them ripen on the counter until you're ready to bake them. Stash them in the fridge when they start to smell nice. Pears are sneaky – they ripen from the inside-out, so if you wait until they're soft to the touch, they will often be mushy inside.

    This baked pears dessert is a great way to make use of pears that are a little under-ripe. 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. 

    Do I have to peel pears for baking?

    It's not necessary to peel pears for baking! Here, the skin helps them hold their shape, making a cute and tasty vessel for buttery oat crumble.

    baked pears on a plate drizzled with butterscotch sauce and topped with ice cream

    How to make Roasted Pears

    This baked pear dessert takes just 20 minutes to prep and 40 minutes to bake. It's naturally gluten-free (if you use GF oats) and can easily be made vegan by using plant-based butter. It makes 8 servings and leftovers will keep brilliantly for up to a few days in the fridge.

    Here's how to make them!

    prepared pears brushed with melted butter in a roasting pan

    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. 

    ingredients for baked pear filling in a bowl

    Make the filling by combining the dry ingredients in a bowl. 

    crumble mixture in a bowl

    Stir in the melted butter to make a crumble. 

    unbaked stuffed pears in a roasting pan

    Fill the pears with the crumble.

    baked pears in the pan Bake the pears until tender but still holding a shape. 

    stuffed pears in a white oval pan with a gold spoon

    Sprinkle with pomegranate arils and serve with optional butterscotch sauce and vanilla ice cream. 

    Bojon appétit!

    Holiday Baking

    Growing up, we always had a box of C&H® Dark Brown Sugar in our cupboard for baking into cakes and cookies around the holidays. Its fine texture melts into baked goods, while plenty of molasses adds warm depth of flavor.

    I love it in all kinds of baking recipes including gluten-free ginger molasses cookies, gluten-free chocolate chip cookies, and gluten-free blondies. You can find C&H® sugars at a shop near you using their store locator. 

    close up of roasted pear on a plate filled with oat crumble and pomegranate arils

    Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this brown sugar baked pears recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.

    5 from 3 reviews

    Buttery & Tender Baked Pear Dessert with Brown Sugar Walnut Crumble

    Print Recipe Pin Recipe
    A cozy and delicious fruit dessert, these tender baked pears are topped with crispy oats, walnuts, brown sugar, and cinnamon butter. The pears are oven- roasted until fork tender. A simple dish that’s so impressive! Serve warm or at room temperature with pomegranate arils, a drizzle of butterscotch sauce and a dollop of vanilla ice cream. 
    Alanna Taylor-Tobin
    Prep Time: 20 minutes minutes
    Cook Time: 45 minutes minutes
    Total: 1 hour hour 5 minutes minutes
    Servings: 8 servings

    Ingredients

    Pears:

    • 4 large firm-ripe pears (such as Starkrimson, Bosc, Bartlett, or D'Anjou
    • 5 tablespoons (70 g) melted butter or plant butter, divided use
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon fine sea salt
    • 1 cup (90 g) chopped toasted walnuts or other nuts
    • ½ cup (50 g) old fashioned rolled oats (GF if needed)
    • ¼ cup (40 g) C&H® Dark Brown Sugar

    For serving (optional):

    • ¼ cup pomegranate arils
    • vanilla ice cream or lightly sweetened whipped cream
    • salted butterscotch sauce

    Instructions

    • Position a rack in the center of the oven and preheat to 350°F.
    • Slice the pears in half lengthwise. Using a spoon or a cookie scoop, scoop out the seeds and core, making a 1 ½ - inch diameter hollow to hold the filling. If the pears won’t lay flat in the pan, trim the bottoms flat. Arrange the pears in a 9x13-inch baking pan.
    • In a medium bowl, stir together the walnuts, oats, C&H® Dark Brown Sugar, cinnamon, and salt with 3 tablespoons of the melted butter.
    • Brush the remaining 2 tablespoons butter over the pears. Scoop the walnut-oat mixture into the pear halves, mounding it slightly.
    • Bake the pears until tender when pierced with a knife, 25-45 minutes depending on the size and ripeness of the pears.
    • Serve warm or at room temperature with pomegranate arils, butterscotch sauce and ice cream or whipped cream if you like.
    • Extra pears keep well, covered and refrigerated, for up to 3 days.
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Claire says

      December 26, 2021 at 7:31 am

      These were the perfect finish to Christmas dinner. And even my very picky 11 year old said they were good. We served them with ice cream and I used Comice pears.
      Can't wait to make them again.

      Reply
      • Alanna says

        December 27, 2021 at 2:51 pm

        Aw I'm so glad you and the family all liked the recipe Claire! Thanks so much for the sweet comment and rating. Happy new year to you all!

        Reply

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    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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    As blueberries come into season here in California As blueberries come into season here in California, I've been dreaming about this gluten-free blueberry coffee cake. It's moist and tender, layered with jammy fruit and an addictively salty-sweet streusel topping. 

Oat flour, sorghum flour, and sweet rice flour build a moist and flavorful cake, and almond flour in the topping helps the streusel hold together. 

It would be an ideal addition to weekend brunch or potlucks, and it takes well to variations. I've made it with rhubarb instead of berries, for instance - so good!

Here are a few things readers have said about this cake:

"Better than any gluten-full coffee cake I ever had. This recipe is a keeper. THANK YOU!!" 

"So this is the best coffee cake I’ve ever had, GF or otherwise! Another genius recipe!"

"This was such a hit last night served as a dinner dessert. People were having seconds and thirds! It was absolutely delicious, fluffy and moist and flavorful with a crunch from the pecans on top." 

"This coffee cake is so good - a light, tender crumb and with a pleasant touch of lemon. If I didn’t know it was gluten free I wouldn’t even suspect so."

Recipe linked the_bojon_gourmet. If you make it, please let me know how you like it! 

https://bojongourmet.com/gluten-free-blueberry-coffee-cake-streusel/

#singluten #glutenfreerecipes #glutenfreecake #blueberrycake #coffeecake
    Gluten-free sponge cake is so easy to make. This a Gluten-free sponge cake is so easy to make. This airy cake can be turned into #victoriaspongecake, tiramisu, tres leches, or layered with your favorite frosting and toppings. 

This version with whipped mascarpone, berry chia jam, and fresh berries was actually our wedding cake!

A trio of flours - millet, sweet rice, and oat - give the cake a mild, neutral flavor with a moist & springy crumb. 

The cake layers are naturally dairy-free and can be sweetened with maple syrup instead of sugar if you prefer.

Recipe linked the_bojon_gourmet 

https://bojongourmet.com/gluten-free-sponge-cake-dairy-free/

🎥: nadia.creativity & rdaphoto 

#victoriasponge #victoriaspongecake🍰 #glutenfreecake #glutenfreecakes #spongecake #chiffoncake #glutenfreespongecake #recipereel
    This gluten-free strawberry rhubarb crisp uses an This gluten-free strawberry rhubarb crisp uses an unusual technique to create an exceptionally crunchy streusel. Watch to see how it’s done! 
 
Full recipe linked the_bojon_gourmet 

#strawberryrhubarb #rhubarb #glutenfreecrisps #glutenfreebaking #recipereels 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    If you liked the gluten-free scones that I shared If you liked the gluten-free scones that I shared recently, you're going to love these gluten-free strawberry #shortcakes! 🍓

Tender almond flour biscuits (adapted from the scone recipe) are smothered with billows of whipped cream (shown here with culinayogurt for an easy DF option) and juicy strawberries. They're buttery, creamy, bright-tasting, and not too sweet.

Shortcakes make an ideal dessert for spring gatherings because the components can all be prepared ahead and assembled when you're ready to serve up dessert. 

Feel free to play around with different berries. Add other flavors to the biscuits (I especially love the lemon ginger variation from the scone recipe here). Or add a splash of liqueur to the fruit. 

Recipe linked the_bojon_gourmet 

Bojon appétit!

https://bojongourmet.com/gluten-free-strawberry-shortcake/

#glutenfreebaking #glutenfreebiscuits #glutenfreescones #strawberryshortcake #f52farmstand
    Tender, buttery gluten-free #scones 🧈 These ba Tender, buttery gluten-free #scones 🧈

These bake up sturdy and moist thanks to a blend of gluten-free flours: sweet rice, almond, oat, and tapioca. Made in about an hour with endless mix-in suggestions. 

I’ve been baking scones for 20+ years and I’ve compiled all my top tips and tricks into this post, linked the_bojon_gourmet 

Bojon appétit! 

🎥: nadia.creativity & rdaphoto 

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#recipereel #recipereels #glutenfreebaking #sconesofinstagram #sconesrecipe
    Bake up a batch of these lemon blueberry swirl bis Bake up a batch of these lemon blueberry swirl biscuits to share with family or friends for a springtime treat! 

The recipe starts with buttery biscuit dough made with a trio of gluten-free flours and fresh lemon zest. Cultured butter from vermontcreamery has a clean, bright flavor and a high fat content, which, when rubbed into the dough, creates tender, buttery biscuits. 

Roll the dough up with fresh blueberries, cut them crosswise, and bake. The berries condense into jammy pockets encased in swirls of buttery dough. Top with an easy 3-ingredient mascarpone glaze for maximum deliciousness.

The biscuits can also be prepped overnight and popped in the oven day-of for an effortless brunch addition. 

Get the recipe vermontcreamery. Bojon appétit!

#recipereels #glutenfreebaking #biscuits #almondflourrecipes

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