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Roasted Pears with Pecan Crumble

Pear and Pecan Crumble with Vanilla Whipped Cream
Lauren Salkeld
Cook Time:
30 mins
Prep Time:
10 mins
Servings:
4
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(22)

Chef notes

We’re all about easy, no-fuss and, more importantly, delicious desserts for the holidays — this pear crumble studded with pecans tops the list. It’s totally gluten-free, topped with a mixture made from butter, chopped pecans, rolled oats and light brown sugar. And while most crumbles are normally served in individual crocks or even pie dishes, the base for this dessert is the pear itself. 

Firm pears (like Bosc) are halved and cored, brushed with butter, and baked until tender. Though Bosc pears are usually a little bland compared to other varieties such as Anjou or Bartlett, they’re a delicious blank canvas for this sweet topping. They should be soft, but not totally collapse under the weight of a fork and knife cutting into them. They’re topped with the crumble mixture and then baked a little longer so that the nuts get toasted and the whole mixture becomes brown and bubbly. They’re a dessert best served warm and topped with vanilla-infused whipped cream. 

This really is the perfect easy dessert for holiday baking — it comes together in 30 minutes (but it only takes 10 minutes of prep work) and can easily be scaled up or down, depending on the number of people you’re serving. Each pear half serves one guest.

Swap Option: Try this recipe with apples or plums; both of them will look beautiful on a plate topped with the nut crumble and are sturdy enough to be baked. 

Technique Tip: Instead of vanilla extract, try infusing the whipped cream with a bit of booze for the holidays—amaretto, bourbon or rum would be delicious here. Just know that the alcohol won’t cook out so serve this to adults only.

Make-Ahead: Save time by mixing the crumble topping in advance, then sprinkle it on top of the pears whenever you’re ready to bake them.

Ingredients

  • 2 ripe, but firm pears, halved and cored
    Pecan Crumble
    • 4 tablespoons unsalted butter, melted
    • 3/4 cup coarsely chopped pecans
    • 1/2 cup old-fashioned rolled oats
    • 3 tablespoons light brown sugar
    • 1/8 teaspoon kosher salt
    Vanilla Whipped Cream
    • 3/4 cup heavy cream
    • 1 tablespoon confectioners’ sugar
    • 1 teaspoon pure vanilla extract
    Fulfilled by

    Preparation

    1.

    Preheat the oven to 350 F. Line two rimmed baking sheets with foil.

    2.

    Arrange the pears, cut side up, on one of the baking sheets. Brush with 1 tablespoon of the melted butter and bake until tender, about 30 minutes. Let cool slightly.

    3.

    While the pears are baking, combine the pecans, oats, brown sugar and salt in a small bowl. Drizzle with the remaining 3 tablespoons melted butter and stir to combine. Spread the crumb topping on the second baking sheet and bake until golden, 10 to 15 minutes. Let cool slightly.

    4.

    Whip the heavy cream, confectioners’ sugar and vanilla until soft peaks form.

    5.

    To serve, place the pear halves on small plates, top with the almond crumble and a dollop of whipped cream.