Baked Pears with Maple Syrup and Almond Crumble
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You need dessert and you need it fast. This is not the time to go all out with a three-layer cake or fancy-pants pie…but you can’t just set out a bowl of candy, either. Ta-da: Baked pears with maple syrup and almond crumble to the rescue. They’re easy and elegant, and they come together in just 35 minutes. Best of all, they’re practically healthy (but really don’t taste like it).
You can use any kind of pear in this recipe, but Bosc and Anjou pears will hold their shape best in the oven. (And for the record, we think this dessert would taste delightful with apples too.)
Ingredients
Baked Pears
4 pears, halved
2 tablespoons unsalted butter
½ cup maple syrup
1 teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
Almond Crumble
2 tablespoons unsalted butter
½ cup rolled oats
¼ cup sliced almonds
2 tablespoons pure maple syrup
1 tablespoon heavy cream
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
Whipped cream, for serving
Directions
1. Make the Baked Pears: Preheat the oven to 400°F. Use a melon baller or a spoon to scoop the seeds out from the center of each pear half. Transfer the pears to a parchment-lined baking sheet.
2. In a small saucepan, melt the butter over medium heat. Stir in the maple syrup, vanilla extract and cinnamon.
3. Generously brush the pears all over with the maple syrup mixture. Turn the pears so the cut sides are facing down.
4. Bake until the pears are tender, 15 to 20 minutes.
5. Make the Almond Crumble: While the pears bake, melt the butter in a small pot over medium heat. Add the oats and almonds, and stir until they smell slightly toasty, about 3 minutes. Stir in the maple syrup and heavy cream, and cook until the mixture thickens slightly, about 3 minutes. Stir in the cinnamon and salt. Transfer to a bowl and let cool.
6. Serve the pears warm, topped with whipped cream and the crumble topping.
292 calories
12g fat
47g carbs
2g protein
33g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.