Gluten free cobbler is one of my favorite desserts. Delicious fruit with a sweet, doughy topping? Yes please! This pear and persimmon cobbler is the perfect winter dessert. It utilizes in season pears and persimmons mixed with warming cinnamon and topped with a gluten free dough.
My mom and I love a cobbler or crisp and she makes some fruit variation of one for me almost every time I am home. Gluten free cobbler is one of my favorite desserts because it’s easy, versatile and who doesn’t love a crumble topping on almost anything?! Including delicious fruit!
This healthy fruit cobbler is also completely vegan and nut free! Although you can use butter and regular milk in the dough, I opt for coconut oil (or vegan butter) and a plant-based milk to keep this recipe dairy free. It’s the perfect allergy friendly dessert for the winter. I like making this to have for the week or even for a dinner party.
Gluten free pear and persimmon cobbler ingredients
Fruit Filling
- Pears
- Persimmons
- Cinnamon
- Coconut sugar
- Tapioca starch
Cobbler Topping
- 1:1 gluten free flour
- Tigernut flour or almond flour
- Coconut sugar
- Baking powder
- Salt
- Coconut oil or butter
- Milk of choice
- Maple syrup
- Vanilla extract
This is very much a mix and dump recipe! You’ll combine the fruit filling ingredients in a baking dish, the mix all the topping ingredients together. Spread the topping over the fruit and bake.
How to store this fruit cobbler
You can keep this gluten free cobbler at room temperature for a couple days, but I prefer to store it in the fridge to keep it fresh. This also keeps the cobbler topping from absorbing all the liquid from the fruit and becoming soggy. Either way, keep the cobbler covered. And you can store it in the fridge for up to 5 days! This doesn’t freeze well, so I don’t suggest doing that.
How to serve pear and persimmon cobbler
This gluten free cobbler tastes amazing topped with fresh whipped coconut cream or even some vanilla ice cream. The smooth vanilla pairs lovely with the warm cinnamon of the cobbler.
More winter desserts
Gluten Free Pumpkin Gingerbread
Gluten Free Gingerbread Granola
More crumble recipes
Paleo Strawberry-Peach Crumble
Gluten Free Pear and Persimmon Cobbler
Ingredients
Fruit Filling
- 3 ripe pears
- 3 ripe persimmons
- 1 tsp cinnamon
- 2 Tbsp coconut sugar
- 1 Tbsp tapioca starch arrowroot or corn starch works too
Crumble Topping
- 1 cup 1:1 gluten free flour
- 1/2 cup tigernut flour or almond flour. You can also use more gluten free flour, but I suggest adding an extra 2-4 Tbsp of coconut sugar
- 1/4 cup coconut sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup solid coconut oil or butter
- 1/3 cup milk of choice
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F.
- De-stem, core, and thinly slice your fruit.
- Toss fruit with cinnamon, coconut sugar and tapioca starch.
- Pour fruit into a 9×9 glass baking dish and set aside.
- In a bowl, combine the gluten free flour, tigernut flour, baking powder, and salt. Whisk to combine.
- Cut in the coconut oil or butter with a fork or pastry cutter until evenly distributed. Add the remaining wet ingredients and use a fork to combine until the dough comes together.
- Scoop large spoonfuls of dough evenly over the fruit. Bake for 40-45 minutes until golden and set.
- Let cool for at least 10 minutes. Serve with fresh whipped cream or ice cream!
