This Paleo Pear Raspberry Cobbler is a delicious fruit dessert. The pears and raspberries bubble together to create a sweet gooey filling while the walnut almond topping bakes to a golden brown perfection.
Cobbler is my favorite dessert because it is mostly fruit. In this paleo version I make the topping with almond flour and walnuts or pecans. It is low glycemic and high in protein. You can use unblanched or blanched almond flour for this recipe. The unblanched type is often available in the bulk section of your health foods store and less expensive.
I like it with organic cultured butter, but if you are dairy free or vegan, coconut oil works just as well.
To get the best flavor from the pears they need to be ripe. Often you can find them ripe in the store, if not buy them a few days before you plan to make the cobbler to give them a chance to ripen up.
Preheat the oven to 375 degrees.
Prepare all the ingredients.
Melt the butter or coconut oil gently on low heat in a small saute pan. Add the vanilla. Set aside
Mix the almond flour and chopped walnuts together in a bowl.
Peel, core and slice the pears and put into a large bowl. You can use fresh raspberries like I did or frozen. If they are frozen defrost them first.
Mix the maple syrup with the arrowroot until it dissolves.
Now we are ready.
Add the butter to the almond flour mixture. Mix gently with a fork or your hands until the mixture is crumbly.
Pour the maple syrup/arrowroot over the fruit and mix very gently, you don’t want to the raspberries to get mashed.
Pour the fruit immediately into a 2 quart baking dish. Make sure the raspberries get evenly distributed, sometimes they all wind up together. Top with the almond flour nut mixture. Get the topping as evenly distributed as possible. You will still see a little fruit, that’s ok.
It is important to get the cobbler into the oven as soon as you add the maple syrup to the fruit. Don’t allow the fruit to sit after you add the maple syrup the juices will come out and it will be very wet.
Place in the top half of the oven and bake for 45 minutes or until the topping is brown and the fruit is bubbling.
Remove from the oven and let cool. Serve warm or at room temperature. I like to eat it for breakfast the next morning too!Print
A delicious fruit dessert with good protein from the almonds and walnuts.
- Preheat oven to 375 degrees.
- Melt butter or coconut oil gently and add vanilla. Set aside to cool.
- In a medium bowl, mix walnuts with flour.
- In a separate bowl, mix maple syrup and arrowroot, until there are no more lumps.
- Pour melted butter over the flour and mix with your hands until all the butter is absorbed by the flour. It should be crumbly.
- Pour the maple syrup over the fruit. Mix gently so sweetener is evenly distributed.
- Put into a 2 quart baking dish.
- Spread almond flour/walnut mixture evenly over the fruit.
- Bake on the top half of the oven for 45 minutes or until walnuts are lightly brown and the filling is bubbling around the edges.
Nutrition information is with organic butter.
- Category: Dessert
- Cuisine: Paleo, Vegan, Gluten Free
Give this recipe a try and leave me a comment below. I always love hearing from you.