This Gluten-Free Gingerbread Pear Cobbler is just right for the holidays. Cobbler isn’t complicated; in fact it’s about as far from complicated as you can get in the dessert department, but that doesn’t mean it’s any less welcome at the table. This version combines juicy pears – a terrific in-season fall and winter fruit – with tender gingerbread.
The pears are cooked briefly on the stove top with a handful of ingredients that turn into a caramel-like sauce, then poured into a baking dish and topped with a rich gingerbread batter that bakes up like a tender not-too-sweet cake. Bubbling sauce and fruit underneath pair nicely with the cake. A topping of your favorite vanilla ice cream or whipped cream are nearly mandatory to send this right up the charts of holiday favorites.
Take it dairy-free with a plant-based frozen dessert or coconut whipped topping. Here, the cobbler is pictured with a generous scoop of dairy-free whipped topping.
Gluten-Free Gingerbread Pear Cobbler
This recipe is free from: gluten, dairy/casein, soy, peanuts, tree nuts, corn (use my Grain-Free Baking Powder for corn-free and tapioca instead of cornstarch in pear mixture) and may be made egg-free by using an egg substitute of choice for the egg.
For the pear filling:
4 cups pears, washed, peeled and sliced (4 large pears should be about 4 cups)
½ cup light brown sugar (or coconut sugar)
½ cup water
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
2 Tablespoons starch (organic cornstarch or tapioca starch will work)
For the gingerbread:
1 cup Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free) or similar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground ginger (or 1 teaspoon if you love your ginger like I do)
¼ teaspoon salt
A few dashes of mace (or a pinch of nutmeg)
½ cup unsweetened coconut milk (or other dairy-free or dairy milk of your choice)
½ Tablespoon lemon juice
¼ cup light brown sugar (or coconut sugar)
¼ cup molasses
1 egg, lightly beaten
2 Tablespoons dairy-free butter substitute (or coconut oil, or butter if you eat dairy)
Preheat your oven to 350F and grease a 2-quart baking dish.
Begin with the pears: On the stove top in a 2-quart saucepan, combine sugar, water, spices and cornstarch; whisk, then add pear slices.
Bring pear mixture to a boil, then immediately reduce the heat to low and simmer gently 10 minutes, until pears are tender. (If you have very ripe pears, you may only need 5 minutes cooking time.)
Remove pears from heat and pour into prepared baking dish; set aside.
For the gingerbread: First, combine lemon juice and milk in a measuring cup or small bowl; whisk and set aside.
In a mixing bowl, combine dry ingredients for gingerbread; whisk.
To the dry ingredients, add milk/lemon juice mixture, sugar, molasses, egg and melted butter; stir until smooth.
Pour gingerbread batter over pears in baking dish, evenly.
Bake 25-30 minutes, until you see the pear filling bubbling around the edges and the center rises up and springs back lightly when touched (be careful not to get burned!).
Remove from oven; let it cool down a bit, about 15 minutes.
Serve with something cool – Dairy-Free Whipped Topping, Vanilla Ice Cream or Crème fraiche.