Baked Pears with Cinnamon & Walnuts
Tender, warm pears baked until soft and juicy, infused with cinnamon and topped with crunchy walnuts. This simple dessert comes together in minutes using just a handful of ingredients, and fills the kitchen with the coziest aroma. Serve as is or with a dollop of yogurt for a light, satisfying treat.
For 4 servings
- prep · ~10 min
Preheat the oven and prepare the pears.
1.Preheat the oven to 375°F (190°C).2.Wash and dry the pears. Slice each pear in half lengthwise.3.Use a spoon to scoop out the core and seeds, creating a small hollow in each half.TIPChoose pears that are ripe but still firm. Overly soft pears will turn mushy during baking. - mix · ~2 min
Mix the cinnamon-sugar filling.
1.In a small bowl, combine brown sugar, cinnamon powder, and a pinch of salt.2.Add the melted butter and stir until it forms a wet, sandy mixture.3.Fold in the chopped walnuts and mix until evenly coated. - assemble · ~3 min
Fill the pears and arrange in the baking dish.
1.Place the pear halves cut-side up in the baking dish.2.Spoon the walnut-sugar mixture evenly into the hollow of each pear half.3.Scatter any remaining mixture around the pears in the dish.TIPDon't overstuff the pears — the filling will melt and spread as it bakes. - bake · ~30 min
Bake until tender and golden.
Place the baking dish in the preheated oven and bake for 25 to 30 minutes. The pears should be tender when pierced with a fork and the filling should be bubbly and caramelized.
TIPCheck at the 20-minute mark. If the walnuts are browning too quickly, loosely cover with foil. - rest · ~5 min
Let the pears cool slightly.
Remove the baking dish from the oven and let the pears rest for 5 minutes. The juices will thicken slightly as they cool.
TIPServing the pears warm — not piping hot — lets the flavors settle and the texture become silky. - serve
Serve warm with a dollop of yogurt.
Plate each pear half with a spoonful of the pan juices drizzled over the top and a generous dollop of thick yogurt on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use Bosc or Anjou pears; they hold their shape better than Bartlett when baked.
- 2Cut a thin slice off the rounded bottom of each pear half so they sit flat in the dish.
- 3If your pears are very sweet, reduce the brown sugar to 1½ tablespoons.
- 4Toast the walnuts in a dry skillet for 2 minutes before adding to the filling for extra crunch.
- 5Let the baked pears rest in the dish for 5 minutes so the pan juices thicken into a light syrup.
- 6Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in the oven or microwave.
Adapt it for your goals.
Vegan
Replace the butter with melted coconut oil or a vegan butter stick, and use a plant-based yogurt (like coconut or almond) for serving. The texture and flavor remain just as rich.
low sugarLow-sugar
Swap the brown sugar with 1½ tablespoons of maple syrup or honey, and skip the added sugar in the yogurt. The pears' own sweetness will shine through.
spiced herbSpiced-herb
Add ¼ teaspoon of ground cardamom and a tiny pinch of black pepper to the cinnamon-sugar mix for a warm, complex spice profile that pairs beautifully with the pears.
nut freeNut-free
Omit the walnuts altogether or replace them with an equal amount of pepitas (pumpkin seeds) or sunflower seeds for a similar crunch without the allergen.
Why this is on our healthy list.
Rich in Dietary Fiber
Pears are an excellent source of soluble and insoluble fiber, which supports healthy digestion and helps maintain steady blood sugar levels.
Heart-Healthy Fats
Walnuts provide omega-3 fatty acids (alpha-linolenic acid) that are linked to reduced inflammation and improved cardiovascular health.
Natural Antioxidants
Cinnamon is high in polyphenols and antioxidants that help fight oxidative stress, and pears contain skin-protective vitamin C and copper.
Probiotic Boost from Yogurt
The optional yogurt topping adds live active cultures that support gut health, along with calcium and protein for bone and muscle strength.
Frequently asked questions
It's not recommended — canned pears are already cooked and will turn mushy and watery when baked. Stick with fresh, firm pears for the best texture.
