• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Desserts / Crisps & Cobblers

    Buttery & Tender Baked Pears with Brown Sugar Walnut Crumble

    Published Nov 20, 2022

    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 votes

    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
    Cook Time: 45 minutes
    Total: 1 hour 5 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!

    You might also like...

    Crisps & CobblersDessertsDairy-FreeEgg-FreeGluten-FreeVeganFallHolidayThanksgivingWinter
    « Tender & Flaky Gluten-Free Pie Crust
    Gluten-Free Linzer Cookies with Almond Flour »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    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

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    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 →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    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! →

    Fresh from the blog

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Gluten-Free Lemon Tart with Almond Flour Crust

    Soft and Chewy Gluten Free Chocolate Chip Cookies with Brown Butter and Flaky Salt

    Soft & Chewy Gluten-Free Chocolate Chip Cookies

    matcha chocolate chip cookie on a piece of parchment

    Matcha Chocolate Chip Cookies (Vegan & Gluten-Free)

    Footer

    Instagram

    Weekend cooking plans? I'm craving these GF DF alm Weekend cooking plans? I'm craving these GF DF almond flour #crepes! 

If you've never made crepes before, I've got you covered with step-by-step process pics. These cook up golden and lacy, perfect to schmear with sweet and savory fillings alike. Shown here with blueberry chia compote, coconut yogurt (@culinayogurt), honey, and hemp seeds. 

Such a treat! 

https://bojongourmet.com/paleo-crepes-almond-flour/

#crepeslovers #almondflourrecipes #almondflour #glutenfreecrepes #glutenfreebrunch #paleorecipes
    Bored with breakfast? Sweet potato breakfast bowls Bored with breakfast? Sweet potato breakfast bowls to the rescue! 💫

These are creamy, sweet, savory, spicy, plus vegetarian and DF to boot. Topped with wilted greens, poached egg, and coconut "bacon" for cronch.

Finish with toasted sesame oil and shichimi togarashi for Japanese vibes. 

Bojon appétit!

https://bojongourmet.com/sweet-potato-breakfast-bowl-eggs-greens/

#sweetpotatoes #sweetpotatobowl #glutenfreebreakfast #vegetarianbreakfast #f52farmstand
    New recipe on TBG today: 🍋 GF lemon poppy seed New recipe on TBG today: 🍋 GF lemon poppy seed cake. It's moist, lofty, tender, and so easy to make.

This is a smol sheet cake (8x8) that you can whip up in under an hour with just one bowl and a whisk. Swipe to see how easy it is to make!

I especially love making this cake with Meyer lemons - so obsessed with their sunny, floral flavor! It pairs beautifully with nutty poppy seeds, which add a bit of crunch and old-world flavor.

Made with some whole grain flours, no gums, and with DF and refined sugar-free options too.

Recipe linked @the_bojon_gourmet

https://bojongourmet.com/gluten-free-lemon-poppy-seed-cake/

#lemoncake🍋 #glutenfreebaking #alternativeflours #glutenfreeflours #gfbaking #bakingfromscratch #lemonpoppyseed #poppyseedcake
    Sunny GF #lemontart vibes for a dark Friday! 🌝🍋

This is our 🤷‍♀️ day of rain and clouds here in NorCal and I'm definitely craving brightness in all forms, including and especially citrus! 

You can make this golden-hued tart with regular lemons, but I especially love the floral taste of Meyers if you have access to them. 

The bright and tangy lemon curd gets baked in my tender, buttery almond flour tart crust, a reader favorite since I shared it in my cookbook back in 2016. 

Top it with whipped creme fraiche and bee pollen for a dessert that looks like it came from a fancy-pants bakery but is actually super easy to make yourself. 

Stay dry out there, friends! 

#lemonlove #glutenfreebaking #f52farmstand #citrus #citrusseason #tarts 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    Creamy, vegan quiche made with @Hodofoods All-Day Creamy, vegan quiche made with @Hodofoods All-Day Egg Scramble for a vibrant filling loaded with eggy, cheesy vibes! 🌈✨
 
This recipe starts with my flaky gluten-free pie crust and a mess of sauteed veggies. For the filling, just blend #hodoeggscramble with plant milk, corn starch, a bit of maple sugar, and baking powder. The sugar balances the flavor, and a pinch of baking powder gives it a bit of fluff. 
 
Whip one up for a satisfying brunch dish everyone can enjoy! Get the recipe @hodofoods. 
 
#quiche #veganquiche #glutenfreebrunch #plantbasedlife #veganbombs #dairyfreerecipes #veganfoodvideos #veganrecipeshare #hodofoods #hodoyearofyum

https://www.hodofoods.com/recipes/creamy-vegan-quiche
    GF DF Lemon Almond Olive Oil Cake ✨ Gluten and GF DF Lemon Almond Olive Oil Cake ✨

Gluten and dairy-laden cakes *wish* they could be as moist and tender as this cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. 

Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. 

The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange.

🎥 by @nadia.creativity & @rdaphoto 💞

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-olive-oil-cake-lemon-almond-flour-dairy-free/

#oliveoilcake #glutenfreecake #almondflour #almondflourrecipes #lemoncake #citrusseason

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack