Baked Maple Pecan Pears
These vegan, gluten-free, oil-free, & refined sugar-free Baked Maple Cinnamon Stuffed Pears made with ONLY 8 ingredients are the perfect healthier dessert!
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Servings: 4 pear halves
Ingredients
- 2 bosc pears halved
- ½ cup gluten free oats
- ⅓ cup maple syrup
- ½ cup chopped pecans
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- 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!
Notes
- 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.
Nutrition
Serving: 1stuffed pear | Calories: 262kcal | Carbohydrates: 41g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 149mg | Potassium: 258mg | Fiber: 5g | Sugar: 26g | Vitamin A: 31IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!