Tahini Cardamom Vegan Baked Pears with Maple Walnut Crumble
Vegan baked pears with cardamom and a crunchy maple walnut oat crumble, finished with a warm tahini drizzle. A cozy fall dessert with just one pan.
- Prep
- 15 min
- Cook
- 35 min
- Rest
- 5 min
- Serves
- 4
Tahini Cardamom Vegan Baked Pears with Maple Walnut Crumble is a vegan dessert recipe made with ripe but firm Bosc or Anjou pears, coconut oil, maple syrup. It takes 50 minutes of hands-on time, plus 5 minutes resting, serves 4, and each serving has 481 calories, 7 g of protein and 9 g of fiber.
The pears roast on their own for 15 minutes before the crumble goes on. That gives them time to soften all the way through, and the topping browns without burning. A spoonful of tahini in the crumble makes it taste nutty and a little savory, and a thin tahini-maple drizzle adds a sesame note that goes well with the cardamom. Use pears that are ripe but still firm, like Bosc or Anjou, so they hold their shape in the oven.
Ingredients
Pears
- 4 medium712 gripe but firm Bosc or Anjou pears, halved and cored
- 1 tbsp14 gcoconut oil, melted
- 1 tbsp20 gmaple syrup
- ¼ tsp0.5 gground cardamom
- ¼ cup59 gwater, for the pan
Crumble
- ½ cup41 grolled oats
- ½ cup59 gwalnuts, finely chopped
- 2 tbsp27 gcoconut oil, melted
- 2 tbsp40 gmaple syrup
- 1 tbsp15 gtahini, well stirred
- ½ tsp1.3 gground cinnamon
- ½ tsp1 gground cardamom
- 1 pinch0.4 gfine sea salt
Tahini Drizzle
- 3 tbsp45 gtahini, well stirred
- 1 tbsp20 gmaple syrup
- 1 pinch0.2 gground cardamom
- 2 tbsp30 gwarm water
To Serve
- ½ cup114 gcoconut yogurt, to serve (optional)
- 2 tbsp15 gpistachios, chopped, to garnish (optional)
Kit: 9x13-inch baking dish, melon baller or teaspoon, small bowls, aluminum foil
Tips
- Ripe but firm pears give the best texture. If the neck of a pear yields slightly to thumb pressure but the body is still firm, it's ready. Soft Bartlett pears can collapse in the oven.
- Bake times depend on ripeness. Very firm pears may need 10 extra minutes in step 3, so always check with a knife.
- If your tahini is thick and pasty, it came from the bottom of the jar. Stir the jar well before measuring, or the drizzle and crumble will turn out dry.
Swap ideas
- Pecans instead of walnuts
- A sweeter, more buttery crunch that tastes less tannic.
- Apples instead of pears
- Firmer fruit that tastes a little more tart. Add 5–10 minutes to the first bake.
- Coconut sugar instead of maple syrup in the crumble
- A drier, crunchier, caramel-tasting topping. Add 1 tsp extra melted coconut oil.
- Olive oil instead of coconut oil
- No coconut flavor and a slightly fruity, savory edge that goes well with tahini.
The numbers
Nutrition per serving
481kcal per serving
Everything else · 4 servings per recipe
- Saturated fat
- 10.6 g 53%
- Sugars
- 29.9 g
- Sodium
- 62 mg 3%
- Potassium
- 392 mg 8%
- Calcium
- 126 mg 10%
- Iron
- 2.7 mg 15%
- Vitamin C
- 8 mg 9%
- Vitamin B12
- 0 µg 0%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Pears, raw, bartlett (Includes foods for USDA's Food Distribution Program), Oil, coconut, Syrups, maple, Spices, cardamom, Beverages, water, tap, drinking, Cereals, oats, regular and quick, not fortified, dry, Nuts, walnuts, english, Seeds, sesame butter, tahini, from roasted and toasted kernels (most common type), Spices, cinnamon, ground, Salt, table
Method
Heat the oven to 375°F (190°C). Halve the pears from top to bottom and scoop out the cores with a melon baller or teaspoon. If a pear won't sit flat, trim a thin slice off its rounded side.
Whisk together the melted coconut oil, 1 tbsp maple syrup, and 1/4 tsp cardamom from the Pears list. Arrange the pears cut side up in a 9x13-inch baking dish, brush the cut sides with the mixture, and pour the 1/4 cup water into the bottom of the dish.
Bake the pears on their own until they're just starting to soften and a knife meets some resistance only near the center, about 15 minutes.
Meanwhile, make the crumble. Stir together the oats, walnuts, cinnamon, cardamom, and salt. Add the melted coconut oil, maple syrup, and tahini, then mix until everything is evenly coated and clumps when you squeeze it.
Pack a heaping spoonful of crumble into each pear hollow and scatter the rest over the tops, pressing it on lightly. Baste the pears with any liquid in the pan. If the pan is dry, add 2 tbsp water.
Bake until the crumble is golden brown at the edges and a knife slides easily into the thickest part of a pear, 18–22 minutes. If the topping browns before the pears are tender, cover the dish loosely with foil.
While the pears bake, whisk the tahini, maple syrup, and cardamom with the warm water, 1 tbsp at a time, until the sauce is smooth and pourable. It will seize at first, then loosen up.
Let the pears cool in the dish for 5 minutes. Spoon the pan syrup over them, drizzle with the tahini sauce, and serve warm with coconut yogurt and chopped pistachios if you like.
Storage: Refrigerate leftover pears in an airtight container for up to 3 days, and store the tahini drizzle separately. Reheat at 350°F for 10 minutes so the crumble crisps up again. The microwave works but softens the topping.
Questions
- How much protein is in tahini cardamom vegan baked pears with maple walnut crumble?
- Each of the 4 servings has 7 g of protein, 9 g of fiber and 481 calories, calculated from USDA FoodData Central values for every ingredient.
- Is tahini cardamom vegan baked pears with maple walnut crumble vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does tahini cardamom vegan baked pears with maple walnut crumble take to make?
- 15 minutes of prep and 35 minutes of cooking, so 50 minutes of hands-on time, plus 5 minutes of unattended resting.
- Can you make tahini cardamom vegan baked pears with maple walnut crumble ahead?
- Refrigerate leftover pears in an airtight container for up to 3 days, and store the tahini drizzle separately. Reheat at 350°F for 10 minutes so the crumble crisps up again. The microwave works but softens the topping.
- What can I substitute in tahini cardamom vegan baked pears with maple walnut crumble?
- Pecans instead of walnuts — a sweeter, more buttery crunch that tastes less tannic.. Apples instead of pears — firmer fruit that tastes a little more tart. add 5–10 minutes to the first bake.. Coconut sugar instead of maple syrup in the crumble — a drier, crunchier, caramel-tasting topping. add 1 tsp extra melted coconut oil.. Olive oil instead of coconut oil — no coconut flavor and a slightly fruity, savory edge that goes well with tahini..
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Inspired by: Easy Cinnamon Baked Pears with Walnuts, Vegan Maple Walnut Baked Pears
Published September 19, 2026 ·Middle Eastern-inspired