Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Surprise Pear Cobbler is Gluten-Free

Fall is in the air here in the Rocky Mountains. Morning are cool, days are warm (no longer hot) and sunny, and the mountains are dusted with the first of many snows. With Fall comes pears and what better way to serve them than in this down-home, oh-so-easy, “surprise” cobbler.

Fall pears make easy gluten-free cobbler.

Fall pears make easy gluten-free cobbler.

Why surprise? Unlike traditional cobblers, the batter goes in the pan first and the fruit on top. The batter rise to the top as it bakes, forming the cobbler top.

I also make this cobbler with peaches, blueberries, or cherries. It has no eggs;l use non-dairy milk and butter to make it vegan.

A Word on Pears

Pear availability lasts several months; first come the Bartletts in late summer, followed by Bosc and Comice from fall into winter. Anjoy is typically a winter pear. Pears are a good source of fiber and Vitamin C and only about 100 calories each.  Eat them raw, roasted, dried, or baked into luscious desserts. They are lovely to look at and regarded as a romantic, seductive fruit (remember the movie Tom Jones?). But, most of all, they simply taste good so try this easy dessert on your family first and then your next dinner party. Everyone will thank you!

Pear Cobbler is quick, easy, and delicious.

Pear Cobbler is quick, easy, and delicious.

Surprise Pear Cobbler

By Carol Fenster©

This dessert is perfect for beginning cooks since it is perfect no matter how it turns out. Sometimes it looks more like cake, other times it resembles cobbler. Either way, it’s delicious and will be one of your favorites.

4              Tbsp.  melted butter

½             cup sugar

1              teaspoon packed grated lemon zest

1              cup GF flour blend (see Sorghum Blend under Recipe tab)

1              teaspoon baking powder

¼             teaspoon xanthan gum

1/8           teaspoon salt

½             cup milk of choice

1              Tbsp. gluten-free liqueur of choice – optional

1              teaspoon vanilla extract

2              medium ripe pears–peeled, cored, and diced

¼             teaspoon each ground nutmeg and ground cinnamon

¼             cup sliced almonds, optional

Powdered sugar, for dusting

Whipped topping or vanilla ice cream

[1] Preheat oven to 350°F. Brush half of melted butter on bottom and sides of 7×11-inch baking pan, letting remainder pool on pan bottom. Set aside remaining butter.

[2] In food processor, pulse sugar and lemon zest until combined (to release lemon oils, or whisk together in medium bowl).  Add flour blend, baking powder, xanthan gum, salt, milk, remaining butter, and liqueur, if using, and blend. Spread batter evenly in pan. Top with diced pears. Do not stir. Sprinkle pears with nutmeg, cinnamon, and almonds, if using.

[4] Bake until golden brown and edges are crisp, about 30 to 35 minutes.  Remove pan from oven and cool 30 minutes on wire rack. Serve warm, dusted with powdered sugar and dollop of whipped topping or ice cream.

Tips for Pears and this Cobbler

[1] Pears are one of the few fruits that don’t ripen on the tree so they are intentionally picked unripe and may look green. A few days on your countertop will ripen them. To speed up the process, place them in a paper bag on the countertop. They are ripe when they yield to pressure around the stem end. The Bartlett pear turns yellow when ripe but don’t let color alone guide you or they may be too ripe.

[2] Don’t refrigerate pears until they are ripe. Once ripe, the ripening process will slow down somewhat while refrigerated.

[3] Pears can be eaten peeled or unpeeled, but I prefer to leave the peels on for their nutrition and fiber. But peel them if you wish for a more delicate appearance in baked goods such as this cobbler.

[4] Like all produce, wash well before using (especially the indentations at top and bottom) and, if storing, wipe dry with paper towels.

[5] Certain liqueurs complement pears, so for this cobbler add a tablespoon of gluten-free liqueur made from pear, almond, lemon, orange, or whatever gluten-free liqueur you prefer.

1 comment to Surprise Pear Cobbler is Gluten-Free

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