Super simple 4-ingredient maple vanilla baked pears are a healthier treat that will still satisfy the sweet tooth! Juicy ripe pears get even more flavorful thanks to cinnamon, maple syrup, and vanilla. BakeĀ until warm and soft, and top with crunchy granola and Greek yogurt. Ready in around 30 minutes!
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, todayās baked pears are even easier. Plus, they soften up beautifully and have a creamy-like consistency infused with maple syrup and pure vanilla. Theyāre simple, healthy, and on a cold nightāthey hit the spot!
This is a beautifulĀ dessert, elegant in its simplicity, and the best part is that you can make and serve it in about 30 minutes.
One reader, Ashley, commented: āLiterally took 5 minutes to prep and the end result was ridiculously delicious. Would have never thought to top with Greek yogurtāso good! Best part was that everyone thought this was some insanely complicated recipeālittle do they know! ā ā ā ā ā ā
Another reader, Pat, commented: āI just made these and everyone just devoured them. Unbelievably delicious! So very simple and elegant, yet so deliciousā¦ ā ā ā ā ā ā
Why Youāll Love These Baked Pears
These maple baked pears are a prime example of how simple ingredients can come together toĀ produce a dessert that everyone will love. š
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 canāt 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 pearsĀ perfect for baking. I usually use this variety when making pear galette.
Other Ingredients You Need:
- Cinnamon: 1/4 teaspoon is just a suggested amountā¦ feel free to measure with your heart here!
- Maple Syrup: You want to use the pure stuff, not the bottle labeled āpancake syrup.ā 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 āassembleā very lightly hereāyou 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 ofĀ 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.
TheĀ baked pears areĀ 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.
Easy Baked Pears
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: serves 4
Category: Dessert
Method: Baking
Cuisine: American
Description
4-ingredient super simple maple vanilla baked pears that are cooked until warm and soft, completely infused with maple and vanilla, and topped with crunchy granola and creamy yogurt.
Instructions
- Preheat oven to 375Ā°F (190Ā°C). Lightly spray a large baking pan (any size that will fit the halved pears) or line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Cut pears in half. Using a large or medium cookie scoop or melon baller (or a regular spoon), core out the seeds. Arrange pears, facing up, in/on the prepared baking pan/sheet. Sprinkle evenly with cinnamonāfeel free to add more cinnamon if youād like.
- Whisk together the maple syrup and vanilla extract. Drizzle all over the pears.
- Bake uncovered for about 25 minutes, or until soft and lightly browned on the edges. If your pears were quite firm, you may need to extend the bake time. Remove from the oven. Serve warm with granola and yogurt, if desired.
- Cover and store leftovers in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: Pears are best baked right before they are served, but you could bake them completely and refrigerate for up to 5 days. Then, warm back up in the oven for 10 minutes.
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper (optional) | Cookie Scoop | Glass Mixing Bowl | Whisk
- Best Pears to Use: Select pears that are medium-ripe. Not too firm, but not too ripe and soft, either. Anjou, Bartlett, and Bosc pears are the most widely available, and you canāt go wrong with any of these varieties for baked pears.
Nutrition
- Serving Size: 1 halved pear
- Calories: 159
- Sugar: 27.7 g
- Sodium: 3.9 mg
- Fat: 0.3 g
- Carbohydrates: 38.4 g
- Protein: 0.7 g
- Cholesterol: 0 mg
