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There’s something incredibly comforting about warm, baked fruit—especially when it’s paired with a crunchy, buttery topping. And honestly, these Baked Pear Crisp Stuffed with Granola might just be my new favorite way to enjoy that classic combination. Imagine ripe, juicy pears, hollowed out and filled with a spiced granola mixture that crisps up beautifully in the oven. As they bake, the pear softens into a tender, almost custardy texture, while the granola becomes golden and fragrant. The aroma that fills your kitchen is pure magic—sweet, spiced, and utterly inviting. It’s a dessert that feels both rustic and elegant, perfect for a cozy night in or for impressing guests without much fuss. You’ll love how the flavors of cinnamon, nutmeg, and brown sugar meld together with the natural sweetness of the pear. And the best part? It’s surprisingly simple to put together, with most of the work happening in the oven while you relax. This recipe is a wonderful twist on traditional fruit crisps, offering individual portions that feel special and are just as delicious served with a scoop of vanilla ice cream as they are enjoyed on their own.

Recipe Overview

Why You’ll Love This Baked Pear Crisp Stuffed with Granola

Individual portions that feel special. There’s something really lovely about having your own little baked pear—it makes dessert feel personal and a bit more elegant, perfect for date nights or when you want to treat yourself.
The most incredible texture contrast. You get the soft, almost melt-in-your-mouth baked pear against the crunchy, nutty granola filling… it’s a dance of textures that’s honestly so satisfying with every single bite.
It fills your home with the coziest aroma. As these bake, the scent of warm cinnamon, brown sugar, and roasting fruit will make your kitchen smell like a cozy autumn day—even if it’s the middle of July.
Surprisingly simple and flexible. You really don’t need any fancy skills here, and you can easily swap the nuts or spices based on what you have on hand. It’s a forgiving recipe that still feels impressively put-together.

Ingredients & Tools

4 ripe but firm pears (Bosc or Anjou work beautifully)
1 cup granola (choose one with clusters for extra crunch)
3 tablespoons unsalted butter, melted
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
Pinch of salt
1/4 cup chopped walnuts or pecans (optional, for extra crunch)
2 tablespoons maple syrup or honey, for drizzling

Tools: A sharp paring knife, a small spoon or melon baller, a mixing bowl, and a baking dish just large enough to hold the pears snugly.

The quality of your pears really matters here—you want them ripe enough to be sweet and soft when baked, but still firm enough to hold their shape. And that pinch of salt? It’s not optional in my book; it makes all the sweet and spiced flavors pop just a little more.

Nutrition (per serving)

Calories: 280 kcal
Protein: 4 g
Fat: 10 g
Carbohydrates: 48 g
Fiber: 7 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

Picking the perfect pear. Go for Bosc or Anjou pears if you can—they hold their shape beautifully during baking. They should yield just slightly to gentle pressure near the stem, but still feel firm in the hand.
Why a cluster-based granola? Granola with big, chunky clusters will give you the best texture contrast against the soft pear. If yours is mostly loose oats, just chop it up a bit more to help it clump together with the butter.
Don’t skip the salt. I know it seems odd in a sweet dish, but a tiny pinch of salt will balance the sweetness and enhance the warm spices. It’s one of those little secrets that makes a big difference.
Butter temperature matters. Use melted, but cooled, butter. If it’s too hot, it can make the granola mixture greasy instead of helping it crisp up nicely in the oven.

How to Make Baked Pear Crisp Stuffed with Granola

Step 1: First, preheat your oven to 375°F (190°C). Grab your baking dish and give it a very light coating of butter or a quick spritz of cooking spray—this just prevents any potential sticking, though the pears release their own juices. You’ll want the oven fully heated by the time your pears are prepped, so they start cooking immediately for the best texture.

Step 2: Now, prepare the pears. Wash and dry them thoroughly. Using a sharp paring knife, carefully slice off the top quarter of each pear—you can save these little “lids” for a cute presentation if you like. Then, with a small spoon or a melon baller, scoop out the core and seeds from the center, creating a nice, deep well for the filling. Be careful not to go all the way through the bottom; you want a sturdy base. A little pear flesh left on the sides is perfectly fine.

Step 3: Time to make the irresistible filling. In your mixing bowl, combine the granola, melted (but cooled) butter, brown sugar, cinnamon, nutmeg, vanilla extract, and that all-important pinch of salt. If you’re using the optional nuts, toss those in now. Mix everything together until the granola is evenly coated and the mixture looks like a lovely, clumpy, spiced crumble. You’ll notice the aroma is already fantastic.

Step 4: Stuff the pears! Take a generous amount of the granola mixture and firmly pack it into the hollowed-out center of each pear. Really press it down so it’s compact—this helps it hold together and creates those delightful crisp bits. Mound a little extra on top if you have any filling left over; there’s no such thing as too much crisp topping in my opinion.

Step 5: Arrange the stuffed pears upright in your prepared baking dish. They should fit snugly so they support each other during baking. Drizzle the maple syrup or honey evenly over the tops of each pear. This will caramelize slightly in the oven and create a beautiful, glossy finish while adding another layer of flavor.

Step 6: Bake for 25-30 minutes. You’ll know they’re done when the pears are tender enough to be easily pierced with a knife or skewer, and the granola topping is a deep, golden brown. The juices from the pears will have mingled with the syrup and butter in the bottom of the dish, creating a little pool of delicious sauce.

Step 7: Carefully remove the baking dish from the oven—it will be hot! Let the pears rest for about 5-10 minutes before serving. They will be extremely hot inside, and this resting time allows the flavors to settle and the filling to firm up just a bit, making them easier to handle and even more delicious.

Serving Suggestions

Complementary Dishes

A simple green salad with a sharp vinaigrette — The acidity and freshness cut through the sweetness of the dessert beautifully, making for a wonderfully balanced meal if you’re serving this after a light dinner.
A scoop of high-quality vanilla bean ice cream — It’s the classic pairing for a reason. The cold, creamy ice cream melting into the warm pear and crisp granola is a textural dream come true.
A dollop of lightly sweetened whipped cream or Greek yogurt — For a slightly lighter option that still adds a lovely creamy element and a tangy contrast to the sweet, spiced pear.

Drinks

A hot cup of chai tea or spiced coffee — The warm spices in the drink will echo the cinnamon and nutmeg in the crisp, creating a deeply cozy and harmonious flavor experience.
A glass of late-harvest Riesling or a Moscato d’Asti — The natural sweetness and slight effervescence of these wines complement the fruitiness of the pear without overpowering it.
A cold glass of almond milk or oat milk — A simple, non-alcoholic option that’s creamy and soothing, especially if you’re enjoying this as a comforting evening treat.

Something Sweet

Dark chocolate espresso beans — Just a few on the side provide a sophisticated, bitter counterpoint that makes the pear taste even sweeter and more complex.
A small, chewy ginger cookie — The spicy kick of ginger pairs wonderfully with the baked pear, and the similar textures make them feel like they were meant to be together.
A drizzle of salted caramel sauce — For the ultimate indulgence. The salt in the caramel enhances every other flavor in the dish and adds a rich, buttery depth.

Top Mistakes to Avoid

Using overripe or mushy pears. They will collapse in the oven and turn into a soupy mess instead of holding their elegant, upright shape. You need that structural integrity for the perfect final presentation.
Not packing the granola filling firmly enough. If it’s too loose, it can fall out or not form that desirable crisp, crunchy top. Really press it down into the pear cavity to compact it.
Skipping the resting time after baking. I know it’s tempting to dig right in, but the pears are incredibly hot and the flavors need a minute to meld. That 5-10 minute wait makes a noticeable difference in both safety and taste.
Baking in a dish that’s too large. If the pears are swimming in a huge pan, they can tip over and the precious juices will spread out and burn more easily. A snug fit is your friend here.

Expert Tips

Tip: For an extra flavor boost, toast your granola and nuts (if using) on a baking sheet for 5-7 minutes in the preheating oven before mixing them into the filling. This deepens their nutty flavor and ensures maximum crunch.
Tip: If your pears won’t stand upright, carefully slice a very thin piece off the bottom to create a flat, stable base. Just be sure not to cut so deep that you create a hole for the filling to leak out.
Tip: Make a quick pan sauce with the juices. After removing the baked pears, pour the syrupy juices from the baking dish into a small bowl and whisk in a tablespoon of cold butter until glossy. Drizzle this over the plated pears for a restaurant-worthy finish.
Tip: Prep them ahead! You can hollow out the pears and mix the filling a few hours in advance. Keep them separate in the fridge, then stuff and bake just before you’re ready to serve for a fresh-from-the-oven result with minimal last-minute effort.

FAQs

Can I make this recipe gluten-free or vegan?
Absolutely! For a gluten-free version, just be sure to use a certified gluten-free granola. To make it vegan, swap the butter for an equal amount of melted coconut oil or a plant-based butter alternative, and use maple syrup instead of honey. The results are just as delicious and crispy.

What can I use if I don’t have a melon baller?
No worries at all—a sturdy teaspoon works perfectly well. The tip of a small, sharp paring knife can also help you loosen the core first. Just be gentle and take your time to scoop out the seeds and stringy bits without breaking through the pear walls.

How should I store leftovers, and can I reheat them?
Store any leftovers covered in the fridge for up to 2 days. To reheat, place them in a baking dish and warm in a 350°F (175°C) oven for about 10-15 minutes until heated through. The microwave will work in a pinch but will soften the crisp topping, so the oven is best for restoring that texture.

My granola filling seems a bit dry. What should I do?
If your mixture isn’t clumping together nicely, add another half tablespoon of melted butter or a tiny drizzle of maple syrup. You want it to be moist enough to hold together when pressed, but not so wet that it becomes soggy.

Can I use apples instead of pears?
You can, but the process is a little different. Apples are often firmer, so you may need to increase the baking time by 5-10 minutes. I’d recommend using a sweeter apple variety like Honeycrisp or Fuji, and you might need to core them from the top more carefully as their shape is different.

Baked Pear Crisp Stuffed With Granola

Cost Level $

Category Healthy Holiday Desserts

Difficulty Medium

Cuisine American, dessert

Servings 4

Total Time 45 minutes

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Make this easy Baked Pear Crisp Stuffed with Granola for a cozy dessert with perfect texture contrast. Ready in 45 minutes! Get the simple recipe now.

Ingredients

For the pears and filling

4 pears (Bosc or Anjou work beautifully)
1 cup granola (choose one with clusters for extra crunch)
3 tablespoons unsalted butter (melted)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1 Pinch salt
1/4 cup chopped walnuts or pecans (optional, for extra crunch)
2 tablespoons maple syrup or honey (for drizzling)

Instructions

01
First, preheat your oven to 375°F (190°C). Grab your baking dish and give it a very light coating of butter or a quick spritz of cooking spray—this just prevents any potential sticking, though the pears release their own juices. You’ll want the oven fully heated by the time your pears are prepped, so they start cooking immediately for the best texture.
02
Now, prepare the pears. Wash and dry them thoroughly. Using a sharp paring knife, carefully slice off the top quarter of each pear—you can save these little “lids” for a cute presentation if you like. Then, with a small spoon or a melon baller, scoop out the core and seeds from the center, creating a nice, deep well for the filling. Be careful not to go all the way through the bottom; you want a sturdy base. A little pear flesh left on the sides is perfectly fine.
03
Time to make the irresistible filling. In your mixing bowl, combine the granola, melted (but cooled) butter, brown sugar, cinnamon, nutmeg, vanilla extract, and that all-important pinch of salt. If you’re using the optional nuts, toss those in now. Mix everything together until the granola is evenly coated and the mixture looks like a lovely, clumpy, spiced crumble. You’ll notice the aroma is already fantastic.
04
Stuff the pears! Take a generous amount of the granola mixture and firmly pack it into the hollowed-out center of each pear. Really press it down so it’s compact—this helps it hold together and creates those delightful crisp bits. Mound a little extra on top if you have any filling left over; there’s no such thing as too much crisp topping in my opinion.
05
Arrange the stuffed pears upright in your prepared baking dish. They should fit snugly so they support each other during baking. Drizzle the maple syrup or honey evenly over the tops of each pear. This will caramelize slightly in the oven and create a beautiful, glossy finish while adding another layer of flavor.
06
Bake for 25-30 minutes. You’ll know they’re done when the pears are tender enough to be easily pierced with a knife or skewer, and the granola topping is a deep, golden brown. The juices from the pears will have mingled with the syrup and butter in the bottom of the dish, creating a little pool of delicious sauce.
07
Carefully remove the baking dish from the oven—it will be hot! Let the pears rest for about 5-10 minutes before serving. They will be extremely hot inside, and this resting time allows the flavors to settle and the filling to firm up just a bit, making them easier to handle and even more delicious.