Warm pears filled with sugary streusel and topped with a drizzle of fresh caramel…a fun way to taste fall flavors!

Ingredients

  • 3 Bosc pears, washed, core removed
  • 1 Tbsp butter, unsalted, melted
  • Sprinkle of cinnamon (about ½ – ¾ tsp for 6 pears halves)
  • Streusel
  • Cinnamon or vanilla ice cream (optional)
  • Rich Caramel Sauce (optional)

Streusel

  • 3 tbsp salted butter, softened to room temperature
  • ¼ cup plus 2 Tbsp dark brown sugar, packed
  • 2 Tbsp plus 2 tsp whole wheat pastry flour (you can substitute regular flour)
  • ¼ c old fashioned oats
  • ½ tsp cinnamon
  • Sprinkle of nutmeg (less than 1/8 tsp)

Rich Vanilla Caramel Sauce

  • 2 Tbsp salted butter (room temperature)
  • ½ cup dark sugar (firmly packed)
  • ¼ cup heavy cream
  • ½ tsp vanilla (option to substitute bourbon for “Rich Bourbon Caramel Sauce”)
  • *option to add ¼ tsp kosher salt if you’d like “Rich Salted Vanilla Caramel Sauce”

Tools and Timing

  • Small sauce pan
  • Heatproof whisk
  • Rubber spatula
  • Baking dish in which your pear halves can fit somewhat snuggly together
  • Basting brush (or paper towel and spoon, honestly)
  • Cute bowls/dishes for serving
  • Timing: about 40 minutes

Background

This recipe is a rendition of my “Savory Streusel Roasted Peaches” with a fall touch: the use of the seasonal pear. I also added a hint of nutmeg to the streusel for warmth and depth. As we move into fall, I wanted a recipe that was quick, easy, delicious, and oh-so-indicative of the season. Enjoy!

Streusel adapted from  Half Baked Harvest

Step-by-step

Warm vanilla caramel sauce
Rich Vanilla Caramel

Make the caramel sauce (if using)

  1. *Place butter for streusel on counter so it can come to room temp (2 Tbsp salted)
  2. Place butter in small sauce pan over medium-low heat. Whisk slowly and constantly until it has melted.
  3. Once butter has completely melted, add brown sugar and heavy cream (and salt if you’re making Salted Vanilla Caramel). Whisk until incorporated.
  4. Once everything is blended, increase heat to medium-high. Bring to a boil (takes about a minute); then, reduce to low.
  5. Simmer on low heat (small bubbles should form continually) whisking every 30 seconds for 5 minutes.
  6. After 5 minutes, stir in vanilla (or bourbon) – when you add it in, the mixture will bubble up – just keep whisking. After whisking the vanilla or bourbon in (about 15 seconds), remove from heat and continue to whisk for another minute.
  7. Let caramel rest as you begin the pears.

Prep and bake the pears

  1. Preheat oven to 375
  2. Prep your pears: after washing and drying, cut pears in half and remove core. In addition, cut out an area around the core to make a small trench for the streusel (I like to use a melon baller for this, but you could use a small knife or spoon with a sharp edge.)
  3. Prep your baking dish: melt the butter and lightly coat the inside of the dish using about ½ tbsp of the butter (if you don’t have a basting brush, you can use a paper towel).
  4. Place pears, cut side up, side by side in baking dish. Use the remaining ½ tbsp of butter to brush the tops of the pears.
  5. Place pears in the oven and roast for 15 minutes.
  6. As pears are roasting, prep your streusel.

Streusel prep

  • Blend sugar, wheat flour, oats, cinnamon, and nutmeg with a metal whisk. Then, using your fingers, incorporate the butter until you have “pieces” of streusel. (This is the fun part of making streusel – you squish the butter and the oat blend with your hands until the mixture looks like large crumbs!)

Finish your pears

  • After 15 minutes, remove pears and carefully spoon a layer of streusel into each. Return to oven and bake for another 20 minutes, or until streusel is golden brown.
  • After 20 minutes, check for doneness by piercing pears with a fork; if the pears are easily pierced, they are done. If not, cook for an additional 5 minutes.
  • When pears are done, transfer to serving dishes. You may choose to drizzle with caramel sauce and top with ice cream. Let rest for 5 minutes, then serve.
So yummy when served with a scoop of ice cream (or yogurt).

Serve and Enjoy

Other Options

You can absolutely skip the streusel step. Roasted pears are super yummy (and pretty healthy) without the fixins!

If you love this recipe, try my Oven Roasted Apples with Streusel.

**You can always make this recipe for apples AND pears at the same time – then, as the apples and pears are roasting in the same dish, they permeate each other with their respective flavors…and your guests have a choice of Oven Roasted Apple or Over Roasted Pear for dessert!