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Pear and Blueberry Pumpkin Cookie Cobbler (Paleo, GF) | Perchance to Cook, www.perchancetocook.com
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5 from 12 votes

Paleo Blueberry Pear Cobbler (Gluten-free)

A delicious Paleo and Gluten-free dessert made of warm baked pears and blueberries that are covered in a soft spiced pumpkin cookie topping.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Gluten-free, Paleo
Servings: 6 people
Author: Dominique

Ingredients

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

Calories: 399kcal | Carbohydrates: 48g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 315mg | Potassium: 241mg | Fiber: 8g | Sugar: 31g | Vitamin A: 3259IU | Vitamin C: 9mg | Calcium: 102mg | Iron: 2mg