Raw Spiced Pear Cobbler

pear cobbler
Jen Hoy
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
458 Calories
17g Fat
79g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 458
% Daily Value*
Total Fat 17g 22%
Saturated Fat 7g 35%
Cholesterol 0mg 0%
Sodium 83mg 4%
Total Carbohydrate 79g 29%
Dietary Fiber 13g 47%
Protein 5g
Calcium 53mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy, gluten-free, raw pear cobbler recipe is perfect in the fall when pears are at their sweet, juicy best. Pecans, walnuts, coconut, dates, spices, and pure organic extracts create a lovely crumble topping with lots of flavor. The cobbler holds nicely for a couple of days in the refrigerator and can be eaten on its own or paired up with a topping.


  • 1 1/2 pounds/5 to 6 cups of pears* (cored and cut into 1” chunks)
  • 2 tablespoons agave nectar (vegan) or raw honey (non-vegan) or maple syrup
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon pure vanilla extract
  • 1 cup dried unsweetened coconut (shredded)
  • 1/2 cup walnut pieces or hazelnuts
  • 1/2 cup pecan pieces
  • 5 large Medjool dates (pitted and chopped)
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon ground cinnamon powder
  • 1/2 teaspoon ground ginger
  • Pinch of ground cloves
  • Pinch of grated nutmeg or mace
  • Pinch of sea salt

Steps to Make It

  1. Gently toss the fruit with the agave, lemon zest and juice, ginger, and vanilla extract. Divide the fruit amongst 4 dessert glasses (or place in a single 8 inch serving dish) and set aside.

  2. Place the remaining ingredients — coconut, walnuts, pecans, dates, almond extract, cinnamon, ginger, cloves, nutmeg, and salt — in a food processor and pulse the mixture until it is coarsely ground but still has texture.

  3. Divide the mixture between the 4 dessert dishes, scattering evenly over the top to form a thick “crust”.

  4. Serve immediately or chilled.