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This Paleo Blueberry Pear Cobbler is a delicious Gluten-free dessert made of warm baked pears and blueberries covered in a soft spiced pumpkin cookie topping.
If this Paleo cobbler doesn’t scream Fall, I don’t know what does! It’s made of warm baked pears and blueberries that are covered in a soft spiced pumpkin cookie topping.It’s one of those recipes that you can eat for breakfast, as a snack or for dessert.
Try my Pear Cranberry Crisp or Spiced Poached Pears for other delicious ways to cook or bake pears.
Table of Contents
Why this recipe works
- The flavor is amazing. The sweetness of the pears compliments the tartness of the juicy blueberries.
- The soft pumpkin cookie topping is delicious! Covering baked fruit with a soft cookie is absolutely genius and I love making cobblers this way.
- This recipe is great for those following a dairy-free, gluten-free, or Paleo diet.
Recipe ingredients
- pears– make sure they are ripe! This affects the flavor of the dessert.
- blueberries– fresh or frozen work well here.
- lemon juice– fresh squeezed is best because you don’t need that much.
- coconut sugar– this has a lower glycemic index compared to other sugars.
- almond flour– make sure to use blanched almond flour because it is more refined in texture.
- coconut flour– this helps give a cookie texture to the topping.
- baking soda– this helps the cobbler to rise.
- cinnamon, ground nutmeg, ground cloves, ground ginger– these add the Fall flavor to the pumpkin cookie topping.
- egg– this is used for the pumpkin cookie topping.
- maple syrup– this is a natural sweetener used for this dessert.
- olive oil- this is used as a butter replacement.
- pumpkin puree– fresh or canned both work well.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of pears, you can use apples.
- Instead of maple syrup, you can use honey.
- Instead of olive oil, you can use avocado oil.
Step by step instructions
Step 1: Add the diced pears, blueberries, lemon juice, and coconut sugar to a pan and bake it for 10 minutes.
Step 2: Make the pumpkin cookie cobbler topping! To do this, mix the the almond flour, coconut flour, salt, baking soda, cinnamon, nutmeg, cloves, ginger in one bowl.
Then in another bowl, mix the egg, maple syrup, olive oil, and pumpkin puree together. And then, add the almond flour mixture to the pumpkin mixture until a thicker batter forms.
Step 3: pour the pumpkin cookie batter on top of the fruit and bake until the fruit is bubbling out of the sides and the top is golden.
Recipe FAQs
I like to make my own coconut whipped cream. This recipe from Minimalist baker is great!
You can also add your favorite ice-cream on top.
Put some aluminum foil on top of the pan ( once it has cooled) and refrigerate for 3-4 days.
Yes, follow all the steps up until the baking step and refrigerate until ready to bake.
Other Paleo desserts you’ll love
Did you try this recipe? Please leave me a ⭐ review below!
Paleo Blueberry Pear Cobbler (Gluten-free)
Ingredients
- 3 cups diced pears, ( this was from 3 pears for me)
- 1 ½ cups blueberries
- 1 Tbs lemon juice
- 1 Tbs coconut sugar, (or maple sugar)
- 1 ¼ cups almond flour
- 1/4 cup coconut flour, I love the Nutiva Organic Brand
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 egg
- 1/2 cup maple syrup
- 1/4 cup olive oil
- 1/2 cup pumpkin puree
Instructions
- Preheat oven to 350 degrees F.
- Put the diced pears and blueberries into an 8 in X 8 in pan. Put the lemon juice and coconut sugar on top of the fruit and mix.
- Place the pan of fruit into the oven for 10 minutes. Prepare the next part of the recipe during this time.
- In a large bowl, mix the almond flour, coconut flour, salt, baking soda, cinnamon, nutmeg, cloves, ginger and with a fork until well mixed.
- In another bowl, whisk the egg, maple syrup, olive oil, and pumpkin puree together until blended and the mixture thickens.
- Pour the wet ingredients into the bowl of dry ingredients and mix.
- Then, pour the pumpkin cookie batter on top of the fruit. Place 1/4 of the batter into each corner of the pan and slowly distribute the batter with a spatula until all of the batter connects and covers the fruit.
- Bake for 30 minutes. The cookie topping should rise and turn golden brown but remain soft.
Notes
- Instead of pears, you can use apples.
- Instead of maple syrup, you can use honey.
- Instead of olive oil, you can use avocado oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Well I have never topped my cobbler with a cookie, but now I must, this sounds all kinds of amazing!! I love that you let the sweetness of the fruit shine through without much else to sweeten the dish, the best!