Peanut Butter Cinnamon Baked Pears with Granola

Quick Recipe Version (TL;DR)

Recipe: Peanut Butter Cinnamon Baked Pears with Granola and Warm Nutty Drizzle

• Yield: 4 servings (1 pear half each)
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 2 large ripe but firm pears (Bosc or Anjou)
• 1 tbsp lemon juice
• 1 tbsp unsalted butter, melted
• 1 tbsp brown sugar
• 1 tsp ground cinnamon + pinch nutmeg (optional)
• 1 tsp vanilla extract
• Pinch fine salt
• 2 tbsp water or apple juice (for baking dish)
• 1/2 cup crunchy granola
• 3 tbsp creamy peanut butter
• 3 tbsp maple syrup (or honey)
• 3 tbsp milk (dairy or non-dairy)
• 1/4 tsp ground cinnamon, 1/2 tsp vanilla, pinch salt
• 2 tbsp chopped toasted nuts (pecans, walnuts, or almonds)
• Optional: vanilla ice cream, whipped cream, or Greek yogurt

Do This

• 1. Heat oven to 375°F (190°C). Lightly butter a small baking dish (about 8×8 in) and pour in 2 tbsp water or apple juice.
• 2. Halve pears lengthwise, scoop out cores to make a small cavity, and brush cut sides with lemon juice.
• 3. Stir together melted butter, brown sugar, 1 tsp cinnamon, nutmeg (if using), vanilla, and a pinch of salt. Brush or spoon over cut sides and into cavities. Arrange pears cut-side up in the dish.
• 4. Cover dish loosely with foil and bake 15 minutes.
• 5. While pears bake, make drizzle: gently warm peanut butter, maple syrup, milk, 1/4 tsp cinnamon, vanilla, salt, and chopped nuts until smooth and pourable.
• 6. Uncover pears, baste with pan juices, sprinkle granola over and around pears, and bake uncovered 8–10 minutes until tender and granola is lightly toasted. Serve warm with nutty drizzle and optional ice cream or yogurt.

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Why You’ll Love This Recipe

• It turns simple pears into a cozy, bakery-worthy dessert with very little effort.
• The warm peanut-butter maple drizzle and crunchy granola give you all the textures: soft, saucy, and crisp.
• It is naturally sweetened with fruit and maple syrup (no heavy frosting or complicated pastry work).
• Easy to scale up for a dinner party, yet simple enough for a weeknight dessert or special breakfast.

Grocery List

• Produce: 2 large pears (Bosc or Anjou), 1 lemon
• Dairy: Unsalted butter, milk (or non-dairy milk), optional vanilla ice cream / whipped cream / Greek yogurt
• Pantry: Creamy peanut butter, granola, brown sugar, maple syrup (or honey), vanilla extract, ground cinnamon, ground nutmeg, fine salt, chopped nuts (pecans, walnuts, or almonds), water or apple juice

Full Ingredients

For the Cinnamon Baked Pears

• 2 large ripe but firm pears (Bosc or Anjou work well)
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp unsalted butter, melted (or very soft)
• 1 tbsp packed brown sugar (light or dark)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional, for warmth)
• 1 tsp vanilla extract
• Pinch fine sea salt
• 2 tbsp water or apple juice (for the baking dish)

For the Granola Topping

• 1/2 cup crunchy granola (nutty or cinnamon varieties are ideal)

For the Warm Nutty Peanut-Butter Drizzle

• 3 tbsp creamy peanut butter
• 3 tbsp pure maple syrup (or liquid honey)
• 3 tbsp milk, dairy or unsweetened non-dairy (plus 1–2 tsp extra if needed to thin)
• 1/4 tsp ground cinnamon
• 1/2 tsp vanilla extract
• Pinch fine sea salt
• 2 tbsp chopped toasted nuts (such as pecans, walnuts, or almonds)

Optional For Serving

• Vanilla ice cream, softly whipped cream, or thick Greek yogurt
• Extra granola and chopped nuts for garnish

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your baking dish

Heat your oven to 375°F (190°C). Choose a small baking dish that will hold the pear halves snugly in a single layer, such as an 8×8-inch (20×20 cm) dish or similarly sized casserole.

Lightly grease the bottom of the dish if you like, then pour in 2 tbsp water or apple juice. This little bit of liquid helps keep the pears moist and creates delicious juices to spoon over them later.

Step 2: Halve, core, and prep the pears

Rinse and dry the pears. Using a sharp knife, slice each pear in half lengthwise, right through the stem. With a small spoon or melon baller, scoop out the seeds and a bit of surrounding flesh to create a shallow cavity in each half. Try not to go all the way through the pear.

Brush or dab the cut surfaces and cavities with the 1 tbsp lemon juice. This prevents browning and adds a bright note that keeps the dessert from being overly sweet.

Arrange the pear halves in the prepared baking dish, cut-side up, nestling them closely together so they do not tip over.

Step 3: Coat the pears with cinnamon-vanilla goodness

In a small bowl, whisk together the 1 tbsp melted butter, 1 tbsp brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg (if using), 1 tsp vanilla, and a pinch of salt until you have a smooth, fragrant mixture.

Spoon or brush this mixture generously over the cut sides of the pears, letting it pool in the cavities. Make sure each pear half is coated with some of the buttery spice mixture. Any extra can be drizzled over the top and into the baking dish.

Step 4: Start baking the pears until they begin to soften

Cover the baking dish loosely with aluminum foil. This traps steam and helps the pears soften without drying out.

Transfer the covered dish to the preheated oven and bake for 15 minutes. During this time, the pears will begin to relax, release their juices, and mingle with the buttery cinnamon mixture.

Step 5: Make the warm peanut-butter nutty drizzle

While the pears are baking, prepare the sauce. In a small saucepan over low heat (or in a microwave-safe bowl in short bursts), combine:

• 3 tbsp creamy peanut butter
• 3 tbsp maple syrup
• 3 tbsp milk
• 1/4 tsp cinnamon
• 1/2 tsp vanilla
• Pinch of salt

Warm gently, stirring constantly, until the mixture is smooth, glossy, and pourable. If it seems too thick, stir in an extra 1–2 tsp milk a little at a time until it reaches a silky, thick-drizzle consistency.

Stir in the 2 tbsp chopped toasted nuts. Turn off the heat and keep the drizzle warm on the stove (or rewarm briefly just before serving). Do not boil; peanut butter sauces can easily scorch.

Step 6: Add the granola and finish baking

After the pears have baked for 15 minutes, carefully remove the dish from the oven and take off the foil. Spoon some of the fragrant pan juices back over the pears.

Sprinkle the 1/2 cup granola over and around the pears, letting some land on top and some fall into the juices. Return the uncovered dish to the oven and bake for another 8–10 minutes, until:

• The pears are fork- or knife-tender but still hold their shape.
• The granola is lightly toasted and crisp, not burned.

If your pears were quite firm to start, you may need an extra 3–5 minutes. Check frequently toward the end to make sure the granola does not over-brown.

Step 7: Plate, drizzle, and serve warm

Remove the baking dish from the oven and let the pears sit for about 5 minutes. This helps the juices thicken slightly and makes them easier to handle.

To serve, place one warm pear half on each plate or shallow bowl. Spoon some of the cinnamon-infused pan juices over each pear, then generously drizzle with the warm peanut-butter nutty sauce. Scatter extra granola or nuts over the top if you like.

Finish with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of thick Greek yogurt alongside or on top for contrast. Serve immediately while the pears and sauce are still warm and the granola is nice and crunchy.

Pro Tips

• Choose the right pears: Bosc and Anjou pears hold their shape beautifully when baked. Look for fruit that is ripe but still firm; very soft pears can collapse in the oven.
• Control the sweetness: Taste your granola and peanut butter. If both are sweetened, you may want to slightly reduce the brown sugar or maple syrup.
• Perfect sauce texture: Start with the 3 tbsp milk, then thin the drizzle a teaspoon at a time. It should flow slowly off a spoon, like warm caramel.
• Keep the granola crunchy: Adding granola only for the final 8–10 minutes prevents it from burning or turning soggy.
• Easy cleanup: If you are worried about sticky juices, line your baking dish with parchment, leaving some overhang so you can lift everything out more easily.

Variations

• Almond or cashew twist: Swap the peanut butter for almond or cashew butter, and use sliced almonds or cashews in the drizzle for a different nutty flavor.
• Chocolate-kissed version: After drizzling with the peanut-butter sauce, scatter a few dark chocolate chips over the hot pears and let them melt slightly before serving.
• Breakfast-style bake: Reduce or omit the brown sugar, use unsweetened granola, and serve the pears over warm oatmeal or yogurt for a cozy breakfast instead of dessert.

Storage & Make-Ahead

Leftover baked pears keep well in an airtight container in the refrigerator for up to 3 days. Store the pears, granola, and peanut-butter drizzle separately if possible so the granola stays crisp. Reheat the pears gently in a 300°F (150°C) oven or in the microwave until just warmed through. Warm the peanut-butter drizzle on low heat or in very short microwave bursts, stirring often, and thin with a splash of milk if it thickens too much. Add fresh granola right before serving for the best crunch.

Nutrition (per serving)

Approximate values per serving (1 pear half with granola and drizzle, without ice cream or extra toppings): about 280–320 calories, 38 g carbohydrates, 5 g protein, 13 g fat, 5 g fiber, and around 18 g added sugars. Actual values will vary based on the specific brands of granola, peanut butter, and milk you use.