There’s nothing quite like the aroma of cinnamon and baked fruit drifting through the kitchen on a chilly day. These Gluten-Free Cinnamon Baked Pears are the kind of simple, elegant treat that feels both wholesome and a little bit special. They’re soft, tender, and caramelized at the edges, with a crunchy oat topping that melts into the fruit as it bakes.

This recipe is my favorite way to transform ripe pears into a dessert that tastes like it came straight from a charming café, yet couldn’t be easier to make at home. Finished with a cloud of whipped mascarpone, a drizzle of honey, and a sprinkle of pomegranate arils, each pear feels festive enough for holiday gatherings but effortless enough for a weeknight treat.

If you’re looking for a naturally gluten-free dessert that’s comforting, beautiful, and wonderfully simple, these baked pears are sure to become a seasonal staple in your kitchen.

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Why You’ll Love This Recipe

Simple yet elegant
These baked pears look stunning on the table but come together with just a handful of everyday ingredients. They’re the perfect effortless dessert for holidays, dinner parties, or cozy nights in.

Naturally gluten free
With no flour needed, this dessert is naturally gluten free without any special substitutes — just wholesome ingredients prepared beautifully.

Warm, cozy flavors
Cinnamon, brown sugar, and tender baked fruit create a comforting dessert that tastes like fall in every bite.

A little indulgence, a little freshness
The warm pears and buttery oat topping pair perfectly with cool, fluffy whipped mascarpone, plus a drizzle of honey and bright pops of pomegranate.

Completely customizable
Use any ripe-but-firm pears you have on hand, adjust the spices to your liking, or swap the topping mix-ins — this recipe is flexible and foolproof!

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Ingredient Notes

Pears:
Use ripe but firm pears so they soften in the oven without collapsing. Bosc and Bartlett work beautifully. Cutting them in half and scooping the centers creates the perfect little pocket for the oat topping.

Butter:
Melted salted butter adds richness and helps the pears caramelize. You can swap in unsalted butter — just add a pinch of salt to balance the sweetness.

Granulated Sugar & Cinnamon:
A simple sprinkle over the pears before baking enhances their natural sweetness and adds a warm, spiced aroma.

Old Fashioned Rolled Oats:
These create a rustic, lightly crisp topping that complements the soft baked fruit. Avoid quick oats, as they won’t provide the same texture.

Dark Brown Sugar:
Adds a deeper molasses flavor to the oat topping, making it extra cozy and caramel-like as it bakes.

Whipped Mascarpone:
A combination of mascarpone, heavy cream, powdered sugar, and vanilla whipped to soft peaks creates a luxurious, creamy topping that balances the warm pears perfectly.

Honey:
Drizzling honey over the warm pears adds shine, extra sweetness, and a beautiful finishing touch.

Pomegranate Arils:
These add brightness and a hint of tart crunch. If unavailable, chopped walnuts make a lovely substitute.

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How to Make Cinnamon Baked Pears

See the recipe card below for the full ingredient list, measurements, and instructions.

Step 1: Slice each pear in half lengthwise and scoop out the center of each pear to remove the seeds and create a small cavity.

Step 2: Arrange the pears skin side down in a ceramic baking dish and spoon melted butter over each pear.  Stir the cinnamon and sugar together and sprinkle over the pears.

Step 3: Prepare the oat topping by combining the old fashioned rolled oats, brown sugar, and cinnamon in a small mixing bowl.  Pour the melted butter over the mixture and stir to combine.

Step 4: Place a spoonful of topping on the center of each pear, filling the cavity and allowing it to overflow onto the pear.

Step 5: Bake for 25-35 minutes at 375°F until the pears have softened and the topping is golden brown.

Step 6: Prepare the mascarpone topping by whipping together mascarpone, heavy cream, powdered sugar and vanilla extract until soft peaks form.

Step 7: Serve the pears warm with honey, a dollop of whipped mascarpone cream, and pomegranate arils.

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Recipe Tips

Choose pears that are ripe but firm
Overly soft pears will collapse as they bake. Look for fruit that gives slightly when pressed but still holds its shape.

Scoop a deep enough cavity
Removing the seeds and a bit of the center gives the oat topping room to sit securely and caramelize as it bakes.

Trim the back if needed 
For perfectly level pears that don’t tip in the baking dish, shave a thin slice off the rounded side so they sit flat.

Watch the topping as it bakes 
If the oats begin to brown too quickly, tent the dish loosely with foil around the halfway point.

Whip the mascarpone gently 
Start on low and gradually increase the speed—this helps the cream whip smoothly without becoming grainy.

Serve warm
These pears taste their very best shortly after baking, when the warm fruit meets the cool, fluffy mascarpone.

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Serving Suggestions 

Top with a generous dollop of whipped mascarpone and a drizzle of honey for the perfect balance of warm and cool.  Vanilla ice cream or lightly sweetened whipped cream are also lovely alternatives to whipped mascarpone and pair beautifully with the pears!

Add pomegranate arils for a pop of color and brightness, or swap in chopped walnuts for a nutty crunch.

Serve in the baking dish for a rustic, cozy presentation, or plate individually for a more elegant look.

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Recipe Variations

Maple Cinnamon Pears: Swap the honey for pure maple syrup for a deeper, autumn-inspired flavor.

Nutty Oat Topping: Add chopped pecans or walnuts to the oat mixture for extra texture.

Spiced Pears: Mix a pinch of nutmeg, cardamom, or ginger into the cinnamon sugar for a more complex flavor profile.

Dairy-Free Option: Use coconut oil in place of butter and serve with coconut whipped cream instead of mascarpone.

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Storage & Reheating Instructions

Store Pears in the Refrigerator
Store the baked pears (without the whipped mascarpone) in an airtight container.  They will keep well for 3–4 days in the refrigerator. The oat topping will soften over time, but the flavor remains delicious.

Reheating 
Warm the pears in a 350°F oven for 10–12 minutes or until heated through.  You can also microwave them for 20–30 seconds, but the oven will restore a bit more texture.

Whipped Mascarpone Storage
Store the mascarpone topping in a separate airtight container.  It will keep for 2–3 days in the refrigerator.  Re-whip for a few seconds if it loosens slightly—just until it’s smooth and fluffy again.

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Photography by Creating Kaitlin

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