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Tender Baked Pears filled with a cinnamon-honey oat filling and bits of sweet, spicy candied ginger. It’s a simple, wholesome dessert when you’re craving something sweet. You’ll love how quickly it comes together.

Baked Pears in a round baking dish with just the bottom corner of the pan showing. The pears are topped with a sprinkle of granola and garnished with a piece of candied ginger.

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I love a dessert that feels a little special without requiring a lot of effort. These baked pears are easy enough to pull together on a weeknight, but pretty enough to serve when you have company. I had a friend over to play to Mahjong last week, and served these up and she was so impressed! This is truly so easy to make.

That little pop of candied ginger takes a simple Baked Pears Recipe and makes it just a little more interesting. Plus, all the cozy fall vibes, right??

If you have more fall fruit to use up, my Baked Apples are another cozy dessert, while Instant Pot Apple Butter will be your go-to topping for toast, ice cream, yogurt, oatmeal, pancakes and more.

Why you’ll love this recipe:

Quick and easy – There’s very little hands-on work, making this an easy dessert to pull together even on a weeknight.
Wholesome ingredients – Pears, oats, honey, and warm spices make this a lighter dessert that still satisfies when you’re craving something sweet.
That candied ginger! – Little bites of sweet and spicy candied ginger give these baked pears an unexpected pop of flavor and make them stand out from your typical cinnamon baked pears.
Easy to dress up or down – Enjoy them warm just as they are, or add a dollop of vanilla yogurt, a drizzle of honey, or a scoop of vanilla ice cream when you want something a little more indulgent.

Ingredient Notes for Baked Pears Recipe

Most of these are staple ingredients. Here’s some helpful information on the ingredients I chose for this recipe.

Ingredients to make Baked Pears: pears, oats, honey, cinnamon, butter, salt, candied ginger.

Pears – Choose ripe but still firm pears. Anjou, Bosc, and Bartlett all work well; see my tips below for choosing the best pears for baking.
Old-fashioned oats – Use old-fashioned rolled oats for the best texture. Quick or instant oats will soften more and won’t give the filling the same hearty, crunchy texture.
Butter – I used unsalted. If you have salted, you can omit the pinch of salt below. You can use coconut oil (melted) instead of butter for a lighter result.
Honey – Naturally sweetens the oat filling and pairs especially well with pears and ginger. You’ll also want a little extra for drizzling over the finished pears, if desired. You could also use maple syrup or brown sugar instead. The honey and maple syrup bind the mixture together better before it’s baked.
Cinnamon – Adds that warm, cozy flavor that goes so well with baked fruit.
Candied ginger – This is the ingredient that makes these baked pears extra special! It adds little pops of sweetness with a warm, spicy kick. I usually find Candied Ginger (aka crystallized ginger) in the produce section or dried fruit area of my grocery store. Some stores only have it seasonally. Thank goodness for Amazon you can get it all the time! If you don’t want to purchase candied ginger, you can add 1/2 teaspoon (or more) to the oat mixture, but I highly recommend the former.
Salt – Just a pinch balances the sweetness and brings out the other flavors.

How to Make Baked Pears

Be sure to check out the full recipe and ingredient list in the recipe card below.

Collage of four photos showing the steps to make this Baked Pears Recipe.

Halve your pears lengthwise and scoop out the centers with a spoon or melon baller.
Mix the filling ingredients together.
Fill the pears with the oat mixture.
Bake to perfection.

Baked pear halves topped with an oat crumble in a round baking dish, with cinnamon sticks, honey, granola, and a fresh pear around the dish.

Tips & Tricks

Use a melon baller to remove the core. You only need to scoop out the seeds and enough of the center to create a little well for the oat filling. No melon baller? A measuring spoon works well!
Keep the pears snug. Use a baking dish that fits the pear halves fairly closely. This helps keep them upright and prevents them from tipping as they bake. It also keeps the pears juicy. If spread too far apart, the juices can evaporate easier.
Pear variety and ripeness can affect baking time. They’re ready when a paring knife slides easily into the thickest part of the pear but the fruit still holds its shape. Start checking at 20 minutes.
If you want a more caramelized topping for your pears, mix two tablespoons of brown sugar and two tablespoons of melted butter in a small bowl. Pour over the pears before baking. That will give you the darker caramel color.
Serve them warm. These are especially good while the pears are still warm and the oat filling is toasted. Add a drizzle of honey, a dollop of vanilla yogurt, or a scoop of vanilla ice cream just before serving.

A drip of honey falling off a honey dipper and onto a baked pear half topped with oats, yogurt and candied ginger.

Best Pears for Baking

For baked pears, choose fruit that will become tender in the oven but still hold its shape. Anjou and Bosc pears are great choices because their firmer texture holds up well to baking. Bartlett pears work too, but they tend to soften more quickly, so choose ones that aren’t overly ripe.

To check for ripeness, gently press near the neck of the pear, close to the stem. It should have a little give, while the rest of the pear still feels firm. If the entire pear is very soft, save it for another use, as it may become mushy when baked.

No need to peel pears before baking. The skin softens as the pears bake and helps the halves hold their shape.

If you have extra pears, make my Fall Salad with Fresh Pears.

Storing and Freezing

Let the pears cool completely, then store them in an airtight container in the fridge for up to 3 days.

To Reheat: Warm them in the microwave for 20-30 seconds or pop them in a 350°F oven for 5-8 minutes. I prefer the oven because the topping will retain it’s crunch.

I don’t recommend freezing these as the texture changes too much after freezing and thawing. Best to enjoy these right away. They are just as good reheated.

A baked pear half on a small white plate. It's topped with a honey ginger oat crumble, a dollop of vanilla yogurt, and garnished with a piece of candied ginger. Baking pan is in the back ground, oats and cinnamon sticks are scattered around.

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