# Baked Cinnamon Pears with Walnut Crumble

**By Merve Tığlı** · 2026-09-16

Pears are at their best right now, and heat is the kindest thing you can do to them — fifteen minutes in the oven and a firm winter pear turns soft, glossy and properly sweet on its own. The crumble is oats, walnuts and chopped dates, so there is no added sugar in it at all.

**Serves 4**

### Nutrition (per serving, estimated)

-   Energy: 291 kcal
-   Protein: 7 g
-   Fat: 12 g
-   Carbohydrate: 36 g
-   Fibre: 8 g

_Estimated values._

### Ingredients

-   4 firm pears (about 180 g each), halved and cored
-   Juice of 1/2 lemon
-   1 tsp ground cinnamon
-   40 g gluten-free rolled oats
-   40 g walnuts, roughly chopped
-   4 dried dates (about 32 g), stoned and finely chopped
-   1 tbsp coconut oil, melted
-   120 g Greek yoghurt, to serve

### Method

1.  Heat the oven to 190°C (170°C fan).
2.  Halve and core the pears, scooping out a little extra flesh from each hollow to make room for the crumble. Sit them cut side up in a baking dish and brush the cut faces with lemon juice so they stay pale.
3.  Stir the oats, walnuts, dates, cinnamon and melted coconut oil together until the mixture clumps in your fingers.
4.  Spoon the crumble into and over the pear hollows, pressing it down lightly.
5.  Bake for 25–30 minutes, until the pears give easily to a knife and the crumble is golden and toasted. If the topping is colouring too fast, lay a piece of foil over the dish for the last 10 minutes.
6.  Let them settle for 5 minutes — they are molten straight from the oven — then serve warm with a spoonful of Greek yoghurt.

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> Source: [nFit Diet & Nutrition](https://shop.nfitdiet.com/blogs/nfit-recipes/baked-cinnamon-pears-with-walnut-crumble)