Baking · Baked fruit
Maple Baked Pears with Apple Granola
Pure maple syrup collects in the hollow of each pear and makes a light glaze as the fruit bakes. Apple crumble granola goes on near the end to keep its oat and pecan pieces crisp.
Jump to ingredients
- Yield
- 4 pear halves
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
Ingredients
- 2 firm-ripe pears, halved and cored
3 tablespoons pure maple syrupShady Maple Farms: USDA Organic- 2 teaspoons fresh lemon juice
- 2 tablespoons water
1/4 teaspoon ground cinnamonMorton & Bassett: USDA Organic- 1/2 cup apple crumble granola
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Arrange the fruit
Heat the oven to 375°F. Put pear halves cut-side up in a snug 8-inch square baking dish. Slice a sliver off rounded bottoms only if needed to keep them steady.
Mix maple glaze
Stir maple syrup, lemon juice, water and cinnamon together. Spoon over the pears, letting some liquid settle around them so the syrup does not scorch in a dry dish.
Roast until tender
Cover the dish tightly with foil and bake for 25 minutes, basting once halfway through. A knife should enter the thickest part easily; very firm pears may need extra covered time.
Crisp the topping
Remove the foil carefully to release steam away from your hands. Scatter granola into the pear hollows and bake uncovered for 5 minutes, just until fragrant; spoon pan juices around the pears to serve.
Kitchen tips
Choose pears that yield slightly at the stem but are firm enough to halve cleanly.
Keep a tablespoon of water nearby to replenish the dish if the glaze starts to dry out.
Substitutions
For a nut-free topping, replace pecan-containing apple granola with a nut-free granola and recheck labels.
Use a labeled gluten-free granola if needed. No dairy is added, but check the granola and every product label for dairy-free requirements.
Storage
Refrigerate leftover pears within 2 hours at 40°F or below for up to 3 days. Keep extra granola dry and separate to preserve its crunch.
Serving suggestions
Serve one warm pear half per person as dessert, with a spoonful of glaze and a little extra dry granola if desired.
Make ahead
Bake the pears without granola up to a day ahead and refrigerate promptly. Rewarm covered at 350°F, then add the topping for the final 5 minutes.
Allergen details
Contains: pecans, soy.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Shady Maple Farms 100 Percent Pure Organic Maple Syrup - 12.7 fl oz × 1 — $19.01
- Morton And Bassett 100% Organic Ground Cinnamon - 2.3 oz × 1 — $12.34
Not included (currently unavailable): 1/2 cup apple crumble granola.
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Read recipe →Frequently asked questions
Can I use very ripe pears?
They soften faster and may collapse. Start checking after 15 minutes and move to the topping step as soon as a knife slides in easily.
Does apple crumble granola contain nuts?
The supplied ingredient list includes pecans and soy oil. Check the current package for full allergen information before choosing it.