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Baked Pear Crumble
by Mercedes Sandoval and Karlee Rotoly
for 8 servings
1 cup quick oat
½ cup hazelnuts
½ cup walnuts
½ cup unsweetened shredded coconut
⅓ cup dried cherry
2 tablespoons flax seed
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ cup coconut oil
3 tablespoons honey, plus more for drizzling
½ teaspoon vanilla extract
4 ripe pears, such as Bosc, D'Anjou or Barlett
whipped topping, of choice, for serving
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Estimated values based on one serving size.
Preheat oven to 350˚F (180˚C).
In a food processor, combine the oats, hazelnuts, walnuts, shredded coconut, cherries, flax seeds, cinnamon, and salt. Pulse until finely ground.
Add the coconut oil, honey, and vanilla, and pulse until just combined. The mixture should hold together when squeezed between your fingers.
Cut the pears in half lengthwise. Using a tablespoon, scoop out the cores. With a paring knife, cut a “v” shape around the edges of the stem, cutting downward on an angle. Remove the stems.
Set the pears in a baking dish, cut-side up. Fill each with ¼ cup (30 grams) of the crumble topping, pressing lightly into the pears.
Bake for 30-35 minutes, or until the topping is golden brown and the pears are tender when pierced with a paring knife.
Serve immediately, topped with whipped topping and a drizzle of honey, if desired.