Paleo Pear Cobbler

Grain-free and gluten-free by design, this cobbler tops maple-cinnamon pears with almond flour biscuits that bake up golden and tender. It’s the autumn dessert for the table where paleo, GF, and dairy-free diners all sit together.

Yield: Serves 6 · Time: 55 min

Ingredients

• 6 ripe-but-firm pears, sliced
• 3 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tsp cinnamon + 1/4 tsp ginger
• 1 tbsp tapioca starch
• Topping: 2 cups (200 g) almond flour, 3 tbsp tapioca starch, 1/4 tsp salt, 1/2 tsp baking soda, 1/4 cup melted coconut oil, 3 tbsp maple syrup, 1 egg

Directions

1. Toss the pears with maple, lemon, spices, and tapioca; spread in a 9-inch baking dish.
2. Stir the topping ingredients into a soft dough.
3. Drop spoonfuls over the pears, leaving gaps for steam.
4. Bake at 350°F (175°C) for 35–40 minutes until bubbling and golden.
5. Rest 15 minutes; serve warm, with coconut cream if you like.

Pro tip: Firm pears like Bosc hold their slices; fully soft pears turn to sauce (also delicious, but different).

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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Browse more in Cakes & Desserts, or explore our gluten-free breakfast recipe database and hot cereal guide.