Servings: 8 stuffed pear halves 4 medium pears, Bartlette, Anjou or Bosc 1/4 cup rolled oats, not instant oats 1/4 cup pecans, or walnuts, coarsely chopped 1/4 cup dried cranberries, coarsely chopped (optional) 1/4 tsp cinnamon, plus more to sprinkle 2 Tbsp real maple syrup 2 Tbsp unsalted butter, melted, plus more to grease pan
Preheat the oven to 375˚F with a rack in the center of the oven. Butter the bottom of a 9×13 casserole dish.
In a small bowl, combine the filling ingredients: rolled oats, pecans, cranberries, and cinnamon. Drizzle with maple syrup and melted butter and stir to combine.
Cut pears in half lengthwise. Scoop out the seeds with a teaspoon or melon baller. Cut a thin slice of pear from the back of each half resulting in a flat surface for the pear to lay on without rolling.
Arrange pears in the buttered casserole dish and divide the filling evenly between pears. Lightly sprinkle cinnamon over pears.
Bake uncovered at 375˚F for 25-30 minutes (depending on size and firmness of the pears), baking until pears are tender.