Raw Spiced Pear Cobbler Recipe

pear cobbler
Jen Hoy
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: Serves 4
Ratings

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.

For those of you who want something creamy as an accompaniment, try Vanilla Tofu Whip, Walnut Cream or Almond Cream.

What You'll Need

  • 1 ½ pounds (5-6 cups) of pears*, cored and cut into 1” chunks
  • 2 tablespoons agave nectar (vegan) or raw honey (non-vegan) or maple syrup
  • ½ teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ½ teaspoon ground ginger
  • ½ teaspoon pure vanilla extract
  • 1 cup dried unsweetened shredded coconut
  • ½ cup walnut pieces or hazelnuts
  • ½ cup pecan pieces
  • 5 large Medjool dates, pitted and chopped
  • 1/2 teaspoon almond extract
  • ½ teaspoon ground cinnamon powder
  • ½ teaspoon ground ginger
  • Pinch of ground cloves
  • Pinch of grated nutmeg or mace
  • Pinch of sea salt

How 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” 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.
  1. Divide the mixture between the 4 dessert dishes, scattering evenly over the top to form a thick “crust”.
  2. Serve immediately or chilled.
Nutritional Guidelines (per serving)
Calories 458
Total Fat 17 g
Saturated Fat 7 g
Unsaturated Fat 6 g
Cholesterol 0 mg
Sodium 83 mg
Carbohydrates 79 g
Dietary Fiber 13 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)