Gluten-Free Fresh Pear Cobbler
This gluten-free pear cobbler combines tender pears with a soft, golden topping that bakes up light and cakey. It’s made with simple ingredients and comes together easily, making it a delicious way to bake with fresh pears.
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Gluten-free pear dessert
If you love warmed fruit desserts, this fruit cobbler is terrific! Sweet, juicy pears that bake until tender and bubbling are combined with a soft, buttery golden crust with a cakey texture. It’s super easy to make and uses simple ingredients, perfect for potlucks or family dinners. If you want to take advantage of pear season, you will like this pear crisp; it’s similar, but the topping is crumble-style, made with oats.
This gluten-free pear cobbler with fresh pears can be made ahead of time and reheated at the moment of serving. It’s best served warm with whipped cream or a scoop of vanilla ice cream. Also, this recipe is a delicious addition to any Thanksgiving menu.
What goes in: ingredient notes
Some NOTES about the main ingredients of this pear gluten-free dessert:
- Flour: gluten-free all-purpose flour.
- Butter: unsalted butter.
- Milk: whole milk for best flavor and consistency.
- Pears: fresh, ripe pears, peeled and chopped. Avoid overripe pears; they must keep their shape while baking. Bosc, Anjou, or Bartlett pears are good choices.
- Sugar: white granulated sugar. You can also use brown sugar for the filling.
How to make Gluten-Free Fresh Pear Cobbler
For the topping: Whisk together the gluten-free all-purpose flour, baking powder, salt, and sugar in a medium bowl. Add the melted butter and the milk, and mix until incorporated. Let rest, covered, in the refrigerator for at least 20 minutes.
For the filling: Place the peeled and chopped pears, sugar, lemon juice, and cornstarch in a baking dish. Let the filling rest.
Preheat oven to 350°F (180°C).
Once the dough has rested, drop spoonfuls of dough over the pears.
Bake for 40-50 minutes or until the crust is golden brown and the filling is bubbling. Let the dessert rest for about 15 minutes before serving to allow the filling to set.
Serve warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Keep the cobbler covered in the refrigerator for several days. Warm it before eating.
Good to know: baking tips
- Choose ripe but firm pears to hold their shape while baking. Bosc, Anjou, or Bartlett pears are good choices.
- Don’t overmix the topping; Mix just until the ingredients come together for a soft, tender topping.
- Let the topping rest: Chilling the topping helps it firm up, making it easier to spoon evenly over the fruit.
- Sweetness: Adjust the pear filling to taste and to match the sweetness of your fruit.
- Baking: Bake until the juices are bubbling and the topping is golden brown.
- Let it rest before serving: Give it about 15 minutes after baking; the filling continues to thicken slightly.
You might wonder: FAQ
Can I make pear cobbler with canned pears? Fresh, ripe pears give the best flavor and texture, but you can also use canned pears. Drain them well to avoid excess liquid.
Do I need to peel the pears? Yes. Peeling the pears gives the filling a softer texture.
Can I make pear cobbler ahead of time? Yes, bake the cobbler in advance and reheat it before serving. Let it rest for a few minutes after reheating.
More Gluten-Free Fruit Desserts
Simple Pear Cobbler Recipe (Gluten-Free)
Ingredients
For the crust:
- 1 ¼ cups gluten-free all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- Pinch of salt
- ⅔ cup milk
- ¼ cup unsalted butter
For the filling:
- 5-6 pears, peeled and chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
Instructions
- For the topping: Whisk together the gluten-free all-purpose flour, baking powder, salt, and sugar in a medium bowl. Add the melted butter and the milk, and mix until incorporated. Let rest, covered, in the refrigerator for at least 20 minutes.
- For the filling: Place the peeled and chopped pears, sugar, lemon juice, and cornstarch in a baking dish. Let the filling rest.
- Preheat oven to 350°F (180°C).
- Once the dough has rested, drop spoonfuls of dough over the pears.
- Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbling. Let the dessert rest for about 15 minutes before serving to allow the filling to set.
- Serve warm with a scoop of vanilla ice cream or whipped cream if desired.
- Keep leftovers covered in the refrigerator for several days. Warm them before eating.
Notes
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