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Allergy Safe Recipes

Allergy-Friendly Spiced Pear Cobbler

Pear Cobbler_1 cropPhoto: Hannah Kaminsky

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.


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 (80 mL) 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 (120 mL) brown rice flour (superfine if possible). If not GF, see variation next page.
  • 1⁄4  cup (60 mL) tapioca starch
  • 1⁄4  cup (60 mL) potato starch
  • 1⁄4 cup (60 mL) + 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 (60 mL) solid or softened coconut oil* or palm shortening
  • 1⁄2 cup (120 mL) plain or vanilla non-dairy milk alternative (such as rice, flax or coconut milk beverage)

*A Note on Coconut
Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.


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.

For Biscuit Topping

  1. In a large bowl, whisk together the brown rice flour, tapioca starch, potato starch, ¼ cup of sugar, ground flaxseed or xanthan gum, baking powder, cinnamon and salt – until well combined.
  2. Add the coconut oil or palm shortening and mix it in with a fork or pastry blender. Do this until it looks like coarse crumbs, with no large chunks remaining.
  3. Gently stir in the milk alternative, just until combined; the batter will still be a bit lumpy.Next page: Biscuit topping continued.
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