This paleo and vegan pear apple cobbler is a dreamy fall dessert made healthier with no refined sugar, grains, or dairy. A gooey apple pear filling is topped with sweet crisp cobbler and baked to golden brown perfection! Serve with your favorite dairy free ice cream for the ultimate treat!
Seasons changing means I have a good excuse to make a new cobbler recipe! Now, while I LOVE a good peach cobbler, our favorite fall fruits can get in on this one too.
I love making cobblers because they’re just so EASY – really very minimal prep, and just as delicious as a crisp! Think the best sugar cookies crossed with biscuits topping a sweet, warmly spiced gooey apple and pear filling.
This is one recipe my kids dive into for breakfast the next day without hesitation! Any dessert that can double as breakfast has my approval.
What You Need To Make Paleo + Vegan Pear Apple Cobbler
This is seriously such a simple recipe. The cobbler topping is mixed up easily in one bowl, and the pears and apples are tossed with their own goodies! Here’s what you’ll need:
Fruit Filling:
- Apples
- Pears
- Coconut sugar or maple sugar
- Tapioca flour, or arrowroot
- Cinnamon
- Allspice
- Ginger
- Fine sea salt
And for the Cobbler Topping:
- Blanched almond flour
- Tapioca flour, or arrowroot
- Maple sugar or coconut sugar
- Fine sea salt
- Baking Powder (see below)
- Cinnamon
- Coconut Oil
- Almond Milk
As you can see, there are few ingredients that you’ll need for both the filling and topping. Fewer ingredients total always makes me happy!
Is Baking Powder Paleo Friendly?
Baking powder (even aluminum free baking powder that I recommend) is made with cornstarch. Therefore, it’s not technically paleo (corn is a grain). If this is a problem for you, it’s super easy to make your own corn- free baking powder that will work well in most recipes!
While you can make larger batches with this ratio, I typically just make smaller ones as I need it. Use 2 teaspoons of cream of tartar mixed with 1 teaspoon baking soda. The 3 teaspoons this makes is typically enough for two recipes.
That said, if you are okay using store bought aluminum free baking powder though, this is totally fine! The recipe will still be “paleo” – no paleo police here 🙂
Can I Use Just Apples (or just pears) for This Cobbler?
If you’d rather just use apples in this recipe, it will work out just fine. The same goes for all pears – there should be no need to adjust the baking time either way – just make sure the fruit is fork tender before removing the cobbler from the oven.
Does it Matter What Type of Pears and Apples I Use?
As long as you use pears that aren’t already overripe and too soft, you will be fine. I used firm red Anjou pears. I like either firmer Anjou or Bosc for baking – Bosc are extra sweet and delicious by the way!
For the apples, I used honey crisp which always bake well – never mushy. You can mix it up with some granny smith as well for a tart + sweet flavor in your filling.
How Should I Store Leftover Pear Apple Cobbler?
Before serving, you can leave the cobbler loosely covered at room temperature for up to 6-8 hours or so. If you’re making it further ahead of time than that, refrigerate, covered, then reheat in the oven, still covered with aluminum foil.
If you have leftovers after serving, they’ll keep best covered in the refrigerator for up to 3-4 days. After that, I find the cobbler just gets a little too mushy for my taste! I like reheating mine a little if it’s right out of the fridge. You can use the oven or toaster oven. The microwave makes the cobbler a little too soft, but that’s also an option as well.
I don’t recommend freezing this dessert because the topping is too mushy when it thaws.
I hope you’re ready to bake something crazy EASY and soooo delicious! Grab your apples and pears and get the oven preheated – it’s time to bake!
Pear Apple Cobbler {Paleo, Vegan}
Pear Apple Cobbler {Paleo, Vegan}
Ingredients
Apples and Pears:
- 3 cups apples peeled and sliced into 1/2” pieces (I used honey crisp)
- 3 cups pears peeled and sliced in 1/2” pieces (I used red Anjou pears)
- 1/4 cup maple sugar or coconut sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp allspice or cloves
- 1/4 tsp ginger
- 1 Tbsp tapioca flour or arrowroot
- 1/4 tsp sea salt
Cobbler Topping:
- 1 1/4 cups blanched almond flour
- 1/4 cup tapioca flour or arrowroot
- 1/4 cup maple sugar or coconut sugar
- 1/4 tsp fine sea salt
- 1/2 tsp ground cinnamon
- 1 1/2 tsp aluminum free baking powder or make your own paleo baking powder*
- 1/4 cup refined coconut oil melted, and cooled to almost room temp
- 3 tbsp unsweetened almond milk or preferred dairy free milk
Instructions
- Preheat your oven to 350° F and lightly spray a 9” pie dish or baking dish with avocado oil spray.
- In a large bowl, toss together all ingredients under “apples and pears” and set aside while you prepare the topping.
- For the cobbler topping, stir together the almond and tapioca flours, sugar, sea salt, cinnamon, and baking powder* until combined. Add the coconut oil and almond milk and stir well until a thick batter forms.
- Transfer the fruit mixture to the prepared baking dish, then spoon the cobbler batter over the top evenly. Bake in the preheated oven for 35 minutes or until the topping is golden brown and set, and fruit is tender. You can insert a toothpick into the cobbler to check for doneness. If at any point the cobbler starts to brown too much, you can cover it with aluminum foil.
- Once done, allow it to sit at room temperature for at least 20-30 minutes to set. Serve alone or with dairy-free ice cream or whipped cream if desired. Enjoy!
Recipe Notes
*To make corn free baking powder, mix 2 tsp cream of tartar with 1 tsp baking soda. Use just 1 1/2 tsp of this mixture for the cobbler.
Nutrition
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Want More Paleo + Vegan Dessert Recipes? Try one of These!
Cranberry Orange Chocolate Chip Cookies
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Hi! Any advice on how to substitute brown sugar + maple syrup for the maple sugar here? I’m in a small town for the holiday without access to maple sugar, but would love to make this!
We just made it! Super yummy. We replaced the maple syrup with Monkfruit, but other than that, we used the ingredients. Next time, we’ll use less “sugar” and double the almond flour since the crumble part was so good! Thanks for the recipe!