Cinnamon Brown Butter Grilled Pears with Skillet Crumble

There’s something wildly comforting about warm fruit desserts in the cooler months, and this one might just be my new favourite. These Cinnamon Brown Butter Grilled Pears were born on the BORA Tepan while I was in their Sydney showroom and wow, the way the pears caramelised, the crumble crisped, and not a single pan was needed? Game changer.

It’s the kind of dessert that feels indulgent but not heavy. The pears stay juicy but hold their shape, thanks to a quick grill, and the brown butter adds this nutty depth that pairs so beautifully with cinnamon and maple. The crumble? Toasty, golden, a little chewy from the coconut and perfectly salty-sweet.

I served it with Greek yoghurt for that creamy tang, but vanilla ice cream would be just as dreamy. This is one of those recipes that looks fancy but comes together fast, ideal for dinner parties or a slow Sunday lunch where you want to impress with minimal effort.

And the BORA Tepan made it even easier. No smoke, no stress, just high heat and control, plus the thrill of grilling pears indoors like it’s no big deal.

Cinnamon Brown Butter Grilled Pears with Skillet Crumble 

Serves: 2-4
Cook Time: 15 minutes

Ingredients:

For the pears:

• 2 ripe but firm pears, halved and cored

• 40g butter

• 1 tsp cinnamon

• 1 tbsp pure maple syrup

For the crumble:

• 50g rolled oats

• 40g almond meal (or crushed almonds)

• 30g shredded coconut

• 40g butter, melted

• Cinnamon

• Pinch of salt

To serve:

• Greek Yoghurt

• Extra cinnamon or honey for drizzling (optional)
  

Method:

1. Make the brown butter: Melt the butter in a small pan until it turns golden and smells nutty. Remove from heat and stir in the cinnamon and brown sugar.

2. Prep the pears: Brush the cut sides of the pears generously with the brown butter mixture.

3. Mix the crumble: In a small bowl, combine oats, almond meal, brown sugar, salt, and melted butter until clumpy.

4. Grill the pears and crumble: Heat the BORA grill plate. Place the pears cut side down and a small cast-iron skillet with the crumble onto the grill.Grill for 6–8 minutes until the pears have charred grill marks and softened, and the crumble is golden and crisp (give it a stir halfway if needed).

5. Serve:Place the grilled pears onto plates. Spoon over the warm crumble. Add a big scoop of vanilla ice cream on the side. Drizzle with extra brown butter, cinnamon or honey if you like