Ever get that feeling in the middle of the afternoon (or, you know, during a late-night kitchen raid) when you’re absolutely craving something sweet but you don’t want to deal with a giant baking mess? That’s where Baked Pears with Cinnamon, Maple Syrup, and Greek Yogurt totally save the day. Trust me, you barely need more than five minutes to get them ready—then your oven does basically all the work. Best part? You probably have all the ingredients already. Oh, and if you fancy a little drink while you wait, nothing’s better than this refreshing iced tea with lemon and mint recipe. It’s the perfect sidekick while those pears bake to pure, gooey goodness.
Why You’ll Love These Baked Pears
Okay, I know the word ‘delicious’ gets thrown around a lot online. But these? Legit five-star restaurant level—and I don’t say that lightly. Why? Well, baked pears get all soft and caramelized, with just the right amount of gooey. The cinnamon and maple syrup together? Now, that combo honestly makes your whole house smell magical, like some sort of holiday.
Another thing. The topping. You plop a big ol’ dollop of Greek yogurt on top and suddenly it’s not just dessert. It’s breakfast, snack, midnight treat…I mean honestly, these baked pears with cinnamon, maple syrup, and Greek yogurt are versatile like that. I love recipes that don’t make you pick between being fancy and being practical.
For me, baked pears are also kinda special. My nana used to make them, but she always used brown sugar and a stick of butter (which, sure, is good, but leaves you feeling sleepy). This version? So much fresher and lighter.
“I was skeptical because pears aren’t my go-to fruit, but these were out-of-this-world good. The maple syrup and cinnamon make them taste straight-up like pie. New family fave!” – Jess L.
Best Pears to Use for Baked Pears
You know what’s awkward? When you try a new recipe and the fruit turns to mush. I’ve been there. For baked pears with cinnamon, maple syrup, and Greek yogurt, please don’t just grab that weird overripe one at the bottom of your fruit bowl.
My top pick: Bosc pears. They hold their shape, even after a hot soak in the oven. Bartlett pears work too, but they might collapse a little bit more. Anjou? Decent, just not as sweet. Don’t use Asian pears for this—they’re too watery, not the vibe.
Oh, and if the pears are rock hard, let them sit on your counter a couple days. Super ripe? Probably better sliced and dunked in yogurt fresh instead. Basically, you want a pear that gives a tiny bit when you squeeze, but isn’t squishy.
Other Ingredients You Need
No wild trips to specialty stores needed. Everything else for these baked pears with cinnamon, maple syrup, and Greek yogurt is super simple. Here’s what you’ll want on the counter:
- Ground cinnamon: Don’t skip! Trust me.
- Maple syrup: Real stuff if you can. It honestly makes a difference.
- Greek yogurt: Go for plain, whole milk if you can, or vanilla if you want extra pop.
- Optional: Sprinkle of chopped nuts (walnuts or pecans for crunch), a few grains of flaky salt (such a game-changer), or—you ready?—a tiny drizzle of melted chocolate if you’re feeling wild.
I’ve swapped in a bit of honey for maple syrup before in a pinch. Not as good, but hey, still hits the spot.
Assemble & Bake
Don’t let the fancy look fool you—these are so easy, even my nephew could help out. Start by preheating that oven (350°F is perfect, don’t overthink it). Cut the pears in half, scoop out the core (I use a melon baller, but a spoon’s fine), and lay them face-up in a baking dish.
Drizzle with maple syrup, dust with cinnamon, and that’s it for prep. Into the oven they go! Bake for about 25 to 30 minutes. You want them fork-tender, a little golden at the edges.
And here’s my weird “pro” (ha) tip: halfway through, spoon the juicy stuff from the pan over the pears. It kind of glazes them, you know?
Let ‘em cool slightly before adding that mountain of Greek yogurt, so the yogurt doesn’t instantly melt. Unless you like it melty—which honestly, I kind of do.
Serving Suggestions
You probably don’t need me to tell you how to eat dessert. But here’s what I do when I want to level up my baked pears with cinnamon, maple syrup, and Greek yogurt:
- Pile on extra walnuts or pecans for mega crunch.
- Add a scoop of vanilla ice cream if you’re not in a healthy mood.
- Pair with delicious apple walnut salad maple vinaigrette twist at brunch.
- Drizzle a little more maple syrup on top right before serving.
They’re honestly so versatile. Breakfast, dessert, late-night snack, post-yoga treat…there’s never a “bad” time.
Common Questions
Are these baked pears gluten free?
Absolutely. Unless you accidentally toss breadcrumbs on ‘em (please don’t), you’re all set.
Can I prep baked pears with cinnamon, maple syrup, and Greek yogurt ahead of time?
Yup! Bake the pears earlier in the day, then just warm them in the oven or zap in the microwave before adding yogurt.
Can you use other fruits?
Totally. Try apples, nectarines, even peaches in summer. Just adjust the baking time.
How do I store extras?
Leftover pears? Pop them in a sealed container in the fridge. Warm up before eating. (Cold’s fine too, honestly.)
Can I skip the yogurt?
Yes, but it’s not the same without it. Go for ice cream, mascarpone, or coconut yogurt if you need a swap.
Give These Pears a Go!
If you’re looking for that holy grail dessert—easy, cozy, secretly healthy—these baked pears with cinnamon, maple syrup, and Greek yogurt are the answer. Seriously, you don’t need pastry chef skills here. Just a good pear, a sprinkle of spice, and a little patience.
For more ideas, check out Easy Maple Baked Pears – Sally’s Baking Addiction or pair your sweet treat with a nice homemade maple pecan latte using this delicious easy maple pecan latte Starbucks copycat recipe—trust me, you’ll want something cozy to sip while that cinnamon wafts through your kitchen. Let me know how your baked pears turn out. Bet you’ll start making these even when company isn’t coming over. That’s what I do, anyway!
