This recipe is a version of my Caramel Apple Cobbler. Prior to this recipe, I had never had a cobbler before and now I am in love. The blueberries and pears just melt into each other creating wonderful sweet and tart flavors. And the pumpkin topping adds a warm cinnamon flavor, and cookie texture to the warm soft fruit. The combo of baked fruit and soft cookie is just delicious.
Blueberry-Pear Cobbler with a Soft Pumpkin Cookie Crust (paleo, GF)
- 2 pears, diced (average sized pears)
- 1 cup of blueberries
- 1 tsp lemon juice
- 1¼ cup almond flour
- ¼ cup coconut flour
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp ground cloves
- ⅛ tsp ground ginger
- 1 egg
- ½ cup maple syrup
- ¼ cup olive oil
- ½ cup pumpkin puree
- Preheat the oven to 350 degrees.
- Put the diced pears and blueberries into an 8X8 glass pan. Pour 1 tsp lemon juice on top of the diced pears and blueberries and mix with a spoon.
- Put the pan of fruit into the oven while you prepare the next part of the recipe (10 minutes).
- In bowl 1, mix the almond flour, coconut flour, salt, baking soda, cinnamon, ground cloves, ground ginger and nutmeg with a fork until well mixed.
- In bowl 2, whisk the egg, maple syrup, and olive oil together until well blended and the mixture thickens. Add the pumpkin puree and whisk again.
- Pour bowl 2 into bowl 1 and whisk until everything is blended.
- Then remove the diced pears and blueberries from the oven.
- Pour the batter on top of the fruit by slowly pouring half of the batter on one side of the pan and the other half on the other side of the pan. Then slowly even out the batter with a spatula until all of the batter connects and covers the fruit
- Put the pan back into the oven and bake for 35 minutes. The cookie topping should rise, crack a little, and turn golden brown.