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baked cinnamon stuffed pears on baking sheet

Cinnamon Stuffed Pears

How to turn fresh pear halves into baked stuffed pears, filled with brown sugar, cinnamon, and pecans. Easy dessert recipe anyone can make!
5 from 1 vote
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Course: Desserts
Cuisine: American
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 703kcal
Author: Mel Lockcuff

Equipment

Ingredients

Instructions

  • In a large mixing bowl, combine the softened butter, flour, sugar, brown sugar, and cinnamon together with a pastry blender.
  • Cut the pears in half, and scoop the center of each pear out with a melon baller, being sure to scoop out all the seeds. Place all the halves on a baking sheet.
  • Fill in each center with the crumb topping. Then sprinkle more on top, covering each pear with the topping.
  • Sprinkle with chopped pecans, if desired.
  • Bake at 375° F for about 45 minutes, or until the crumbled topping is golden and the pear is tender when poked with a fork.
  • To serve, top with whipped topping or vanilla ice cream, if desired, and serve while warm.

Notes

Be sure not to overcook the pears. Otherwise, your pears could turn out to be quite mushy and more gooey than intended. I usually do a fork test when testing whether they're done in the oven… Stick a fork in the pear; if it's tender and easy to poke with a fork, it's likely done.
How should you store stuffed pears?
Place the cinnamon baked pears in an airtight container and keep them in the fridge. They should keep for 3 to 5 days.

Nutrition

Serving: 1Servings | Calories: 703kcal | Carbohydrates: 79g | Protein: 4g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 249mg | Potassium: 146mg | Fiber: 3g | Sugar: 61g | Vitamin A: 944IU | Vitamin C: 0.3mg | Calcium: 51mg | Iron: 2mg
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