Gluten Free Pear and Persimmon Cobbler

This gluten free cobbler is the ultimate way to use seasonal pears and persimmons! Fresh fruit is topped with a sweet, gluten free dough and baked to perfection. Serve with fresh whipped cream and a cup of tea and your cold winter evenings will be warm in no time.

Course Dessert

Cuisine American

Keyword cobbler, dairy free, Easy, easy dessert, gluten free, pears, persimmons, Simple, vegan, winter

Prep Time 10

Cook Time 45

Servings servings

Author Victoria Faling

Ingredients

Fruit Filling

3 ripe pears
3 ripe persimmons
1 teaspoon cinnamon
2 tablespoon coconut sugar
1 tablespoon tapioca starch arrowroot or corn starch works too

Crumble Topping

1 cup 1:1 gluten free flour
½ cup tigernut flour or almond flour. You can also use more gluten free flour, but I suggest adding an extra 2-4 tablespoon of coconut sugar
¼ cup coconut sugar
2 teaspoon baking powder
¼ teaspoon salt
¼ cup solid coconut oil or butter
⅓ cup milk of choice
2 tablespoon maple syrup
1 teaspoon 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 9x9 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!