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Hasselback Pears Recipe (Gluten-Free, Vegan)

An easy, no-fuss dessert for your holiday table, this Hasselback Pears recipe is sure to impress. Serve with non-dairy ice cream of choice or coconut whipped cream.
Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Author Tessa Fisher


  • 2 slightly ripe pears I used Bartlett, peeled, halved, and cored
  • 3 tablespoons coconut oil divided
  • 3 tablespoons coconut sugar
  • 3/4 teaspoon ground cinnamon divided
  • 1/2 teaspoon ground ginger divided
  • 1 tablespoon gluten-free oats
  • 2 tablespoons walnuts chopped
  • 1 tablespoon gluten-free oat flour gf all-purpose, almond flour, or sorghum will work also
  • pinch of salt


  1. Preheat the oven to 400 degrees Fahrenheit. Grease a baking dish with coconut oil or cooking spray.
  2. In a small microwavable bowl, melt 1 tablespoons of coconut oil. Once cooled slightly, add 1 tablespoon of the coconut sugar, a 1/2 teaspoon of cinnamon, and 1/4 teaspoon ginger. Stir to combine. Set aside.
  3. Cut slices into the pears, about a 1/4 inch apart, stopping before you cut all the way through the bottom.
  4. Place the pears cut side down into the prepared baking dish. Using a pastry brush, brush the coconut oil mixture over the pears. Place the baking dish in the oven and bake for about 20 minutes.
  5. While the pears are baking, prepare the streusel mixture. Cut the remaining coconut oil in small pieces and place in a small bowl. Add the remaining 2 tablespoons coconut sugar, 1/4 teaspoon ground cinnamon, 1/4 quarter teaspoon ginger, oats, walnuts, and oat flour. Mix with your fingers to blend.
  6. When the pears are done baking, remove from oven and adjust heat to 425 degrees Fahrenheit. Carefully separate the slices with a fork and then distribute streusel on top and in-between slices.
  7. Return pears to oven and bake for about 15 more minutes.
  8. Allow pears to cool for a few minutes before serving. Serve with vanilla ice cream of choice or coconut whipped cream.

Recipe Notes

Inspired and adapted from the Kitchn.