Baked Pears with Hazelnut Crumble
Sometimes the simplest desserts are the most sublime, and these baked pears are a great example. The heat of the oven caramelizes the fruit and concentrates the flavor, while an easy crumble topping of rolled oats, hazelnuts and maple syrup lends crunch and a hint of sweetness. We’ve used hazelnuts here, but walnuts or pecans—or a combination of your favorite nuts—will work just as well.
- 1 cup (3 oz./90 g) rolled oats
- 1 cup (5 oz./155 g) hazelnuts
- 1 tsp. ground cinnamon
- 1 tsp. kosher salt
- 1/2 cup (5 1/2 oz./170 g) maple syrup
- 1/4 cup (2 oz./60 g) coconut oil, melted
- 1 tsp. vanilla extract
- 4 ripe Bosc pears
- 1 Tbs. unsalted butter
- Vanilla ice cream for serving
Preheat an oven to 350°F (180°C).
In a food processor, combine the oats, hazelnuts, cinnamon and salt. Process until the mixture is coarsely ground and the hazelnuts are mostly chopped, with a few large pieces remaining, 10 to 15 seconds. Transfer to a bowl. Add 1/4 cup (2 3/4 oz./85 g) of the maple syrup, the coconut oil and vanilla and stir until combined.
Cut the pears in half lengthwise. Using a tablespoon, scoop out the center of each pear half and discard. Divide the pear halves, cut side up, between two 9-inch (23-cm) round cake pans and fill each with 2 heaping Tbs. of the crumble mixture. Bake until the pears are tender and the crumble topping is beginning to brown, 25 to 30 minutes.
While the pears are cooking, in a small saucepan over medium heat, combine the remaining 1/4 cup (2 3/4 oz./85 g) maple syrup and the butter and heat, stirring, until the butter melts and the ingredients are thoroughly combined, about 2 minutes. Remove from the heat.
Remove the pans from the oven and pour the maple syrup mixture evenly over the pears. Continue baking until the crumble topping is browned, about 5 minutes.
Transfer the pears to individual bowls and serve warm with vanilla ice cream. Serves 8.
Williams Sonoma Test Kitchen