Allergy-Friendly Spiced Pear Cobbler
Even though it’s gluten-free, the “cobbled” biscuit topping of our Spiced Pear Cobbler has a delicious scone-like flavor and texture. I prefer to make it with flaxseeds instead of xanthan gum, for a tender cake-like crumb. But if you prefer a firmer biscuit topping, use the xanthan. If you don’t follow a gluten-free diet, see the wheat flour alternative in our Recipe Tips.
Makes: 7-9 servings
Free of: gluten and all top allergens
Ingredients
Fruit Filling
- 2 1/2 lbs Anjou or Bosc pears peeled, cored, and cut into 1/8 to 1/4-inch slices (about 6 cups of pear slices)
- 1/3 cup (80 mL) packed brown sugar
- 1 tbsp tapioca or potato starch
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp powdered ginger
Biscuit Topping
- 1/2 cup (120 mL) brown rice flour (superfine if possible). If not GF, see variation next page.
- 1/4 cup (60 mL) tapioca starch
- 1/4 cup (60 mL) potato starch
- 1/4 cup (60 mL) + 1 tbsp sugar, divided
- 2 tsp lightly packed ground flaxseed or 1/4 tsp xanthan gum
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup (60 mL) solid or softened coconut oil* or palm shortening
- 1/2 cup (120 mL) plain or vanilla non-dairy milk alternative (such as rice, flax or coconut milk beverage)
Recipe Tips
*A Note on Coconut
Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.
Recipe Variation
If you and your family do not need to follow a gluten-free diet, omit both the flaxseed and xanthan gum, and simply use 1 cup of all-purpose or whole wheat pastry flour in place of the brown rice flour, tapioca starch and potato starch.
Instructions
For Fruit Filling
- Preheat oven to 375° F.
- In a medium-sized bowl, whisk together the brown sugar, starch, cinnamon, nutmeg and ginger to evenly distribute the starch and spices. Add the sliced pears and toss to coat.
- Pour the pear mixture into an 8×8-inch baking dish, and shake the pan gently to spread the pears evenly.
For Biscuit Topping
- In a large bowl, whisk together the brown rice flour, tapioca starch, potato starch, ¼ cup of sugar, ground flaxseed or xanthan gum, baking powder, cinnamon and salt – until well combined.
- Add the coconut oil or palm shortening and mix it in with a fork or pastry blender. Do this until it looks like coarse crumbs, with no large chunks remaining.
- Gently stir in the milk alternative, just until combined; the batter will still be a bit lumpy.
- In a large bowl, whisk together the brown rice flour, tapioca starch, potato starch, ¼ cup of sugar, ground flaxseed or xanthan gum, baking powder, cinnamon and salt – until well combined.
- Add the coconut oil or palm shortening and mix it in with a fork or pastry blender. Do this until it looks like coarse crumbs, with no large chunks remaining.
- Gently stir in the milk alternative, just until combined; the batter will still be a bit lumpy.
- Drop the batter by the tablespoonful onto the fruit filling, creating 3 rows of 7 to 9 biscuit toppers. (They will spread during baking.)
- Sprinkle the cobbler with the remaining 1 tablespoon of sugar.
- Bake the cobbler for 35 to 40 minutes. With the gluten-free flours, the biscuits won’t brown, but they will develop a delicious crust, and the filling will start to caramelize around the biscuits.
- Let the cobbler cool for at least 30 minutes before serving with hot tea or topped with a scoop of dairy-free vanilla ice cream.
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