Baked Pears with Walnut Oatmeal Crumble

Baked Pears with Walnut Oatmeal Crumble

These baked pears are soft and warm with a simple oat-and-walnut crumble on top. The fruit stays tender without falling apart, and the topping adds just enough crunch to make it feel like dessert without much work.

Prep is straightforward: halve the pears, scoop out the cores, stir the crumble together in one bowl, and bake. Use pears that smell ripe but still feel fairly firm near the stem so they soften in the oven while holding their shape.

Ingredients for Baked Pears with Walnut Oatmeal Crumble

• 4 medium firm-ripe pears, such as Bosc, Bartlett, D’Anjou, or Starkrimson (about 725g)
• 1 tablespoon lemon juice
• 3/4 cup old-fashioned rolled oats (about 60g)
• 1/2 cup chopped walnuts (about 60g), preferably toasted
• 1/3 cup brown sugar (about 70g)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons melted butter or plant butter (about 40g)

Optional for serving: vanilla ice cream, butterscotch sauce, pomegranate arils, or a small splash of vanilla extract stirred into the melted butter.

How to Make Baked Pears with Walnut Oatmeal Crumble

1. Preheat the oven: Heat the oven to 375°F.
2. Prep the pears: Halve the pears lengthwise and scoop out the cores. If needed, trim a very thin slice from the rounded back so they sit flat. Arrange them cut-side up in an 8×8-inch baking dish or similar small casserole dish in a snug single layer. Brush or rub the cut sides with the lemon juice.
3. Make the crumble: In a mixing bowl, stir together the oats, walnuts, brown sugar, cinnamon, and salt. Pour in the melted butter or plant butter and stir until evenly moistened. The mixture should clump lightly when pressed and should not look dry.
4. Top the pears: Spoon the crumble into the center of each pear half and press it on gently so it stays in place. If your pears are large, mound the topping in the middle rather than spreading it all the way to the edges.
5. Bake: Bake for 25 to 40 minutes, rotating the dish halfway through if your oven browns unevenly. Start checking earlier if the pears are small or already fairly ripe.
6. Check for doneness: The pears are ready when a fork or knife slides into the thickest part with little resistance, the fruit still holds its shape, the juices are lightly bubbling, and the topping is golden around the edges.
7. Adjust if needed: If the crumble is browning before the pears are tender, loosely cover the dish with foil and keep baking. If the pan looks dry and the pears are still quite firm, add a small splash of water or apple juice to the bottom of the dish, just enough to help them finish without softening the topping too much.
8. Rest and serve: Let the pears rest for 5 to 10 minutes before serving. Serve warm or at room temperature, plain or with vanilla ice cream.

Best Pears for Baking

Bosc, D’Anjou, Bartlett, and Starkrimson all work well here. Choose pears that are fragrant but still firm. Very hard pears may need the full baking time, while very ripe pears can soften too quickly and release more juice.

Leave the skins on. They help the halves keep their shape and make prep easier.

How to Keep the Crumble from Getting Soggy

Pears release juice as they bake, so use a baking dish that holds the halves snugly without crowding them. That helps keep the topping in place and prevents the pears from slumping as they soften.

Try not to add extra liquid unless the pan looks dry and the pears are still firm. Toasted walnuts also help the topping taste richer, and pulling the pears once the juices are just lightly bubbling helps avoid a watery pan.

Easy Variations

Vegan Baked Pears

Use plant butter in place of dairy butter.

Gluten-Free Baked Pears

Use certified gluten-free oats if needed.

Extra-Garnished Finish

For a richer finish, drizzle the baked pears with butterscotch sauce and scatter pomegranate arils over the top just before serving.

Serving Ideas

Vanilla ice cream is the easiest pairing, especially when the pears are still warm. They also work well at room temperature if you want to make dessert ahead a little more flexible.

If you want another cozy dessert for fall, try this Pumpkin Bundt Cake with Maple Icing.

For another easy seasonal dessert, you might also like these Maple Glazed Apple Blondies.

If you want a no-bake fall treat instead, check out these Pumpkin Oreo Balls.

How to Store and Reheat Baked Pears

Let leftovers cool, then cover the dish or transfer the pears to an airtight container and refrigerate for up to 3 days. The topping will soften as it sits.

Reheat gently in a low oven until warmed through, or microwave briefly if needed. For the best texture, you can mix the crumble ahead and refrigerate it separately, then top the pears and bake just before serving.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact pear size, and serving size.

• Serving size: 1 baked pear half
• Calories: about 230
• Protein: 3g
• Fat: 10g
• Carbohydrates: 36g
• Per 100g: about 135 calories, 2g protein, 6g fat, 21g carbohydrates