Just barely sweet, yet still indulgent, Baked Hassleback Pears are a sophisticated dessert nobody will believe are a cinch to put together! This lightened-up dish is made without gluten or refined sugars, with options to make it dairy-free, too. It’s the perfect holiday dessert centerpiece, or an elegant dessert any night of the week.
Total Time:45 minutes
4 Bartlett, D’Anjou or Bosc pears, just barely ripe, cleaned and dried
1/2 teaspoon cinnamon
½ teaspoon ground ginger
1/8 teaspoon cardamom
1/8 teaspoon allspice
Pinch ground cloves
Pinch sea salt
¼ cup coconut sugar
4 tablespoons melted butter or coconut oil, divided
1 cup (98 grams) almond flour
¼ cup (30 grams) tapioca flour
¼ cup sliced almonds
Pre-heat the oven to 400°F and coat a 9×13 or similar sized baking dish with a non-stick cooking spray (we use avocado oil).
Whisk together cinnamon, ginger, cardamom, allspice, cloves, sea salt and coconut sugar in a medium bowl.
Slice pears in half. Using a melon baller (or a small cookie scooper, or knife) remove the core and seeds from each pear and discard.
Carefully slice pears half to three-quarters of the way through. Be careful not to cut it all the way.
Add pears to the baking dish cut side down. Brush the tops with 1 tablespoon of butter and sprinkle with 1 tablespoon of the set-aside spice-sugar mixture.
Bake on the center rack for 10 minutes.
Meanwhile, add the almond flour, tapioca, sliced almonds, and remaining melted butter to the bowl with the sugar-spice mixture and stir together.
Once the pears are done, remove from the oven and let sit for 5 minutes to briefly cool.
Carefully fan open the pears as best as you can. Work some of the streusel in between the slices and then sprinkle the rest on top.
Return to the oven and bake for an additional 10-15 minutes, or until pears are easily pierced with a fork.