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Allergy-Friendly Spiced Pear Cobbler

Pear Cobbler_1 crop [1]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

Biscuit Topping

*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.

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.

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.Biscuit Topping continued
    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.
    4. Drop the batter by the tablespoonful onto the fruit filling, creating 3 rows of 7 to 9 biscuit toppers. (They will spread during baking.)
    5. Sprinkle the cobbler with the remaining 1 tablespoon of sugar.
    6. Bake the cobbler for 35 to 40 minutes. With the gluten-free flours, the biscuits won’t brown, but they will develop a delicious crust, and the filling will start to caramelize around the biscuits.
    7. Let the cobbler cool for at least 30 minutes before serving with hot tea or topped with a scoop of dairy-free vanilla ice cream.

    Recipe Variation

    Non-Gluten-Free: If gluten isn’t an issue for you, omit both the flaxseed and xanthan gum, and simply use 1 cup of all-purpose or whole wheat pastry flour in place of the brown rice flour, tapioca starch and potato starch.

    Alisa’s Advice: Substituting Butter in Baked Goods [2].

    Allergic Living contributor Alisa Fleming is the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living. She is also founder of Godairyfree.org [3].
    Recipe first published in Allergic Living magazine. Subscribe today [4]!

    More Fruit Dessert Recipes:
    Blueberry Compote
    Figs and Pears in Honey
    Gluten-Free Cranberry and Apple Pie [5]