I originally published this recipe in 2016 and have since added new photos and more helpful success tips. While I love baked apples, especially warm from the oven, today’s baked pears are even easier. Plus, they soften up beautifully and have a creamy-like consistency infused with maple syrup and pure vanilla. They’re simple, healthy, and on a cold night—they hit the spot! This is a beautiful dessert, elegant in its simplicity, and the best part is that you can make and serve it in about 30 minutes.
Why You’ll Love These Baked Pears
A healthier dessert option, yet still satisfies the sweet tooth Only 4 ingredients! Ready in 30 minutes Perfect for beginner bakers Top with granola and Greek yogurt, or up the indulgence with whipped cream or vanilla ice cream A gluten-free dessert recipe
These maple baked pears are a prime example of how simple ingredients can come together to produce a dessert that everyone will love. 🙂 Another reader, Pat, commented: “I just made these and everyone just devoured them. Unbelievably delicious! So very simple and elegant, yet so delicious… ★★★★★”
Best Pears to Use for Baked Pears
Select pears that are medium-ripe. Not too firm, but not too ripe and soft, either. Medium-ripe pears have a subtle sweetness, and will hold their shape when baked, while also becoming so melt-in-your-mouth soft that you can easily slide a spoon through them. Anjou, Bartlett, and Bosc pears are the most widely available, and you can’t go wrong with any of these varieties. Extra sweet and buttery Comice pears, usually available around December, are also a good choice for baking. I typically use Anjou pears. This variety is super juicy and naturally sweet. Their flavor and juicy interior make the pears perfect for baking. I usually use this variety when making pear galette or pear tarte tatin.
Other Ingredients You Need:
Cinnamon: 1/4 teaspoon is just a suggested amount… feel free to measure with your heart here! Maple Syrup: You want to use the pure stuff, not the bottle labeled “pancake syrup.” With so few ingredients, you will taste the difference. Vanilla Extract: Same goes for the vanilla! Use pure, or homemade vanilla extract.
Assemble & Bake
And I use the term “assemble” very lightly here—you hardly have to do anything! Start by cutting your pears in half lengthwise. No need to peel them. Next, scoop out the cores. I usually use a medium cookie scoop for this, but you can use a melon baller if you have one. If your pears are ripe enough, this should be easy to do with just a spoon. Give the pears a little sprinkle of cinnamon, whisk together maple syrup and vanilla extract and drizzle over the pears, and bake in a large and lightly greased baking dish. When the pears come out of the oven you can go a little crazy with toppings. I usually add some crunchy maple cranberry granola, and a dollop of plain Greek yogurt. (Note I replaced the almonds with pecans in the granola recipe here.) The pears are also fantastic topped with pumpkin granola or vanilla almond granola. The baked pears are warm, fragrant, and a little bit caramelized around the edges. Soft and juicy, topped with crunchy, toasty homemade granola, and cold, creamy Greek yogurt. Texture paradise on a plate. For more healthier dessert options to satisfy your sweet tooth, here are 20+ healthy dessert recipes.
