These healthier Baked Maple Pecan Pears feature beautiful seasonal bosc pears and can be made with 8 easy ingredients. Plus, this PEAR-fect dessert recipe also happens to be vegan, gluten-free, oil-free, & refined sugar-free too!
*Recipe originally shared March 2019 and updated March 2023*
I like to think of these stuffed & roasted pears as a parfait...but ten times better. Like a parfait, these baked bosc pears have multiple layers of flavor that keep getting better.
This recipe only calls for 8 ingredients making it super simple to make!
- Maple Syrup: Make sure to use a really good maple syrup like Coombs Family Farms Maple Syrup as the flavor comes through a lot in this dish.
- Vanilla Bean Paste: I prefer the flavor of vanilla bean paste but you can also substitute for vanilla extract.
How to make stuffed baked pears
First, make the maple cinnamon granola stuffing. This is a mixture of gluten-free oats, cinnamon, maple syrup, salt, and vanilla.
After that prep the pears by slicing them in half, removing the seeds in the center, and scooping out a bit more space in the center of each pear for the stuffing.
Stuff the pears with the maple pecan oat filling and then add to the oven to bake!
While these stuffed pears take 40-50 minutes to bake, they're super easy to assemble and the prep time takes only takes about 10 minutes!
As a final touch, I recommend topping these pears with some decadent vegan coconut whipped cream.
FAQ & Substitutions:
What are the best pears for baking?
The type of pear you use in this recipe really does matter. For this roasted pear recipe, you want to use pears that will hold their shape while baking.
I 100% recommend bosc pears for this recipe since they are crisp and do not fall apart while baking. If you can't find bosc pears, some other varieties that may work include Anjou and Concorde pears.
For reference, if you are making a sauce or say a Vegan Pear Pizza, you'll want to use pears that fall apart and lose their crisp texture while baking such as bartlett pears. Those are the pear varieties you want to avoid in this recipe.
Is there a substitute for maple syrup?
I haven't tried it, but I find the maple syrup is really necessary to coat the oats and spices so they mix well together and crisp up while baking.
You could try using date syrup or even honey if you are not vegan!
How do I store baked pears?
While you can store these maple-baked pears as leftovers, they honestly are best the day of when they are warm and right out of the oven.
Baked pears will keep in a closed container in the fridge for 1-2 days if needed. If you are storing them in the fridge, remove the whipped cream or do not put it on top as it will make the pears and granola soggy if left to sit too long.
Between these Vegan & Gluten-Free Baked Maple Cinnamon Stuffed Pears & my Baked Cinnamon Sugar Apples we are making dessert a little bit healthier and a whole lot more delicious!
More Refined Sugar-Free Desserts You Will Love:
If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!
Baked Maple Pecan Pears
- Preheat your oven to 350F.
- Slice your pears in half and scoop the seeds from the center to leave space for the filling. Cut off a tiny slice of the pear bottom so that the pears lie flat.
- Next, add your gluten-free oats, maple syrup, chopped pecans, vanilla, ground cinnamon, nutmeg, and salt to a mixing bowl and stir to combine.
- Stuff the filling into the pears until you use all the stuffing. The stuffing will be piled high.
- Next, place the stuffed pears into a greased ceramic or glass baking dish of any size. Add to the oven and bake for 40-50 minutes until the pears are soft and the topping has crisped.
- Remove the stuffed pears from the tray and let cool. For an extra touch, top with vanilla coconut whipped cream or vegan ice cream with a dash of cinnamon. Enjoy!
- For this recipe, you want to use pears that will hold their shape while baking. I 100% recommend bosc pears for this recipe since they are crisp and do not fall apart while baking. If you can't find bosc pears, some other varieties that may work include Anjou and Concorde pears.
- Pears will keep in a closed container in the fridge for 1-2 days but are best enjoyed the day of. If you are storing them in the fridge, remove the whipped cream or do not put it on top as it will make the pears soggy faster.
- As a final touch, I recommend topping these pears with some decadent vegan coconut whipped cream.