Allergy-Friendly Spiced Pear Cobbler

By Alisa Fleming

Even though it’s gluten-free, this “cobbled” biscuit topping has a delicious scone-like flavor and texture. I prefer to make it with flaxseeds instead of xanthan gum, as we like the tender cake-like crumb, but if you want a firmer biscuit topping, use the xanthan.

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 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 brown rice flour (superfine if possible)
• 1 ⁄ 4     cup tapioca starch
• 1 ⁄ 4     cup potato starch
• 1 ⁄ 4     cup + 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 solid or softened coconut oil or palm shortening
• 1 ⁄ 2  cup plain or vanilla non-dairy milk alternative (such as rice, flax or coconut milk beverage)
  

Method

For Fruit Filling 

1. Preheat oven to 375° F.
2. 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.
3. Pour the pear mixture into an 8×8-inch baking dish, and shake the pan gently to spread the pears evenly.

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