Maple Spiced Baked Pears

How To Make Maple Spiced Baked Pears

Here’s how it comes together.

Step 1: Preheat and toast the pecans. Heat your oven to 375°F and line a small baking sheet with parchment paper. In a small bowl, toss the chopped pecans with half the coconut oil, half the cinnamon, half the coconut sugar, and a pinch of sea salt. Spread on the baking sheet and bake for 10 minutes, until golden and fragrant. Set aside. Pro tip: watch the pecans closely in the last couple of minutes — they go from toasted to burned quickly.

Step 2: Prepare the oat topping. In another small bowl, mix the oats with the remaining cinnamon, remaining coconut oil, and remaining coconut sugar. Stir until the oats are evenly coated. Set aside.

Step 3: Make the maple spice glaze. In a third small bowl, whisk together the maple syrup and pumpkin pie spice until smooth and well combined. Set aside.

Step 4: Prep the pears. Cut the pears in half lengthwise. Use a spoon or melon baller to scoop out the seeds and core, creating a small bowl-shaped hollow in each half. Slice a thin sliver off the back (rounded side) of each pear half so they sit flat in the baking dish without rolling. Pro tip: don’t scoop out too much — you want to leave enough pear flesh so they hold their shape while baking.

Step 5: Assemble the pears. Place the pear halves cut-side up in a baking dish. Add 3 cranberries to the hollowed-out center of each pear. Top each pear with some of the toasted pecans, then sprinkle the oat mixture over the top. Drizzle half of the maple spice glaze over all the pears, reserving the other half.

Step 6: Bake and baste. Bake for 30 minutes. Every 10 minutes, open the oven and drizzle more of the reserved maple spice glaze over the pears. This creates layers of caramelized sweetness and keeps the pears from drying out. Pro tip: the pears are done when they’re fork-tender and the topping is golden brown.

Step 7: Serve. Let the pears cool for a few minutes before serving. They’re delicious on their own, or you can top them with a dollop of coconut whipped cream or coconut yogurt.

Storage, Reheating & Make Ahead

Fridge storage Store leftover baked pears in an airtight container in the fridge for up to 3 days. The topping will soften as they sit, but they still taste great.

Reheating Reheat gently in the oven at 325°F for about 10 minutes to warm through and crisp up the topping slightly. The microwave works too, though the oats and pecans won’t crisp back up.

Make ahead tips You can toast the pecans and prep the oat mixture a day ahead. Store both in airtight containers at room temperature. Assemble and bake the pears fresh when you’re ready to serve.

Substitutions and Variations

1. If you don’t have pears — Apples work beautifully with this same method. Granny Smith, Honeycrisp, or Fuji apples all hold up well when baked.
2. If you don’t have frozen cranberries — Fresh cranberries, chopped dried cranberries, or raisins all work. You could also use chopped dried apricots for a sweeter filling.
3. If you want it less sweet — Use only half the maple syrup and skip the coconut sugar in the toppings. The natural sweetness of the pears is often enough.
4. If you’re nut-free — Skip the pecans and double the oat topping, or use sunflower seeds or pumpkin seeds for crunch.
5. Different spices — If you don’t have pumpkin pie spice, use extra cinnamon plus a pinch of nutmeg and ginger.
6. For a richer version — Serve with a scoop of coconut milk ice cream or a drizzle of almond butter for extra decadence.

Health Benefits At A Glance

1. Pears — A good source of dietary fiber, particularly soluble fiber, which supports healthy digestion and helps keep you feeling full. They’re also rich in vitamin C and antioxidants.
2. Pecans — Provide healthy monounsaturated fats, vitamin E, and magnesium, supporting heart health and reducing inflammation.
3. Oats — Rich in soluble fiber, particularly beta-glucan, which helps support stable blood sugar and sustained energy.
4. Cranberries — High in antioxidants and vitamin C, and traditionally known for supporting urinary tract health.
5. Cinnamon — May help support healthy blood sugar balance and has natural anti-inflammatory and antioxidant properties.
6. Maple syrup — While still a sweetener, pure maple syrup contains minerals like manganese and zinc, and antioxidants that white sugar doesn’t provide.

Ways To Serve These Baked Pears

1. On their own as dessert — One or two pear halves per person makes a beautiful, satisfying dessert that feels special without being heavy.
2. With coconut whipped cream — A dollop of coconut whipped cream or coconut yogurt adds a creamy, cooling contrast to the warm spiced pears.
3. For breakfast — Serve alongside a bowl of oatmeal or with a scoop of coconut yogurt for a cozy, nourishing breakfast.
4. With a drizzle of almond butter — Adds richness and extra staying power if you’re eating them for breakfast or a snack.
5. On a holiday dessert spread — These look gorgeous plated individually and make a lighter, healthier option alongside richer holiday desserts.

Shelley’s Tips

1. Watch the pecans closely during the last couple of minutes — they go from toasted to burned quickly.
2. Don’t scoop out too much of the pear when creating the hollow — leave enough flesh so they hold their shape while baking.
3. Drizzling the maple glaze every 10 minutes creates layers of caramelized sweetness and keeps the pears from drying out. Don’t skip this step.
4. Bosc pears hold their shape well when baked. Bartlett pears are softer and sweeter. Both work beautifully.

Nutrition Note Nutrition will vary based on the ingredients you use. This recipe and all content on this site is for educational purposes only and is not medical advice.

Behind The Recipe

When I was a young mom, I used to make baked apples for my boys. Of course, back then, I didn’t have healthy in mind — it was all about butter, brown sugar, and making something they’d eat without complaint. But those memories stuck with me. The smell of cinnamon and warm fruit filling the house, the way their faces lit up when I pulled the pan out of the oven. Those moments mattered.

Now, I love making this healthier version with pears instead of apples. The recipe has evolved, but the feeling is the same. It’s proof that healthy recipes can still bring you wonderful memories — and create new ones. These baked pears remind me that food is more than just fuel. It’s tradition, comfort, and connection. And sometimes, it’s just really, really delicious.