Vegan Pear Cobbler Recipe

This vegan pear cobbler recipe is made with local organic Austin pears. Fall is the season for delicious

I got my pears for this recipe from my Good Apple Foods box which is an Austin-Based produce delivery company that partners up with local farms for weekly organic produce. With every box delivered, they send a box to a family facing food insecurity.

The beauty of this fall vegan pear cobbler recipe is that it is

refined sugar free, dairy-free and gluten-free!

YES! that means you get to share it with all your friends with food sensitivities. Everyone gets a piece of this pie!

Ingredients for Vegan Pear Cobbler Recipe

• vegan butter
• pears
• brown sugar replacement
• gluten-free baking flour
• cinnamon
• salt
• vanilla extract
• baking powder
• cinnamon
• pumpkin pie spice
• soy milk

Method for vegan pear cobbler:

For the filling:

1. Preheat the oven to 350° F
2. Chop the pears into cubed pieces and set aside a few slices of pear for optional decoration on top.
3. Heat a sauce pan to medium heat and add 3 Tbsp of vegan butter to melt. Once vegan butter is melted, add chopped bears, 3/4 cup of brown sugar replacement, 1/4 cup of gluten-free flour, 1/2 tsp of cinnamon and 1/4 tsp of salt.
4. Stir frequently until the sugar dissolves and it becomes a well-combined thickened texture. You should also the filling mixture to bubble for 2 to 3 minutes.
5. Remove from heat and stir in 1/2 tsp of vanilla extract. Transfer to a 1 quart round baking dish. Set aside as you make topping.

For the topping:

1. In a large bowl, combine 1 1/2 cups of gluten-free flour, 1/2 cup of brown sugar replacement, 1 tsp of baking powder, 1 tsp of ground cinnamon, 1 1/2 tsp of pumpkin pie spice, pinch of salt. Whisk dry ingredients together.
2. Melt 1/4 cup of vegan butter either in the microwave or stove top. Then add in 1/4 cup of soy milk to the melted vegan butter.
3. With a rubber spatula or wooden spoon, add the melted vegan butter and soy milk into the dry ingredients and stir.
4. Mix it together well. Once it starts to become well combined and a bit sticky, add a little bit of oil onto your hands (olive oil, coconut oil or even a little melted butter.) This helps the sticky batter from sticking onto your hands. Start breaking apart pieces of the better into imperfect sticky crumble like pieces and start sprinkling it on top of the pear filling in your baking dish.
5. Once all dough topping is sprinkled on top, you can sprinkle more brown sugar replacement on top and add the pear slices for decoration.
6. Bake for 35 minutes or until the topping is browned and the filling is bubbled.
7. Set aside to cool down a little. Serve warm and optional top with you favorite vegan yogurt or vegan vanilla ice cream!

MORE PLANT-BASED RECIPES TO TRY

• vegan chocolate covered strawberries
• gluten-free spirulina pancakes
• rose petal lavender cookies
• homemade no refined sugar twix bars

Vegan Pear Cobbler Recipe

Delicious vegan, no refined sugar and gluten-free pear cobbler recipe. Perfect for a fall dessert!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Ingredients

  

For the Filling:

• 3 Tbsp vegan butter
• 4 medium pears
• 3/4 cup brown sugar replacement
• 1/4 cup gluten-free baking flour
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 tsp vanilla extract

For the Topping:

• 1 1/2 cups gluten-free baking flour
• 1/2 cup brown sugar replacement
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 1/2 tsp pumpkin pie spice
• pinch of salt
• 1/4 cup vegan butter
• 1/4 cup soy milk (or any plant milk)
• additional brown sugar replacement for topping

Instructions

 

For the Filling:

• Preheat the oven to 350° F
• Chop the pears into cubed pieces and set aside a few slices of pear for optional decoration on top.
• Heat a sauce pan to medium heat and add 3 Tbsp of vegan butter to melt. Once vegan butter is melted, add chopped bears, 3/4 cup of brown sugar replacement, 1/4 cup of gluten-free flour, 1/2 tsp of cinnamon and 1/4 tsp of salt.
• Stir frequently until the sugar dissolves and it becomes a well-combined thickened texture. You should also the filling mixture to bubble for 2 to 3 minutes.
• Remove from heat and stir in 1/2 tsp of vanilla extract. Transfer to a 1 quart round baking dish. Set aside as you make topping.

For the Topping:

• In a large bowl, combine 1 1/2 cups of gluten-free flour, 1/2 cup of brown sugar replacement, 1 tsp of baking powder, 1 tsp of ground cinnamon, 1 1/2 tsp of pumpkin pie spice, pinch of salt. Whisk dry ingredients together.
• Melt 1/4 cup of vegan butter either in the microwave or stove top. Then add in 1/4 cup of soy milk to the melted vegan butter.
• With a rubber spatula or wooden spoon, add the melted vegan butter and soy milk into the dry ingredients and stir.
• Mix it together well. Once it starts to become well combined and a bit sticky, add a little bit of oil onto your hands (olive oil, coconut oil or even a little melted butter.) This helps the sticky batter from sticking onto your hands. Start breaking apart pieces of the better into imperfect sticky crumble like pieces and start sprinkling it on top of the pear filling in your baking dish.
• Once all dough topping is sprinkled on top, you can sprinkle more brown sugar replacement on top and add the pear slices for decoration.
• Bake for 35 minutes or until the topping is browned and the filling is bubbled.
• Set aside to cool down a little. Serve warm and optional top with you favorite vegan yogurt or vegan vanilla ice cream!

Keyword desserts, Fall Desserts, Gluten-Free, no dairy, No refined sugar, Plant-based, Vegan

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