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Mini Pear and Apricot Cobbler Recipe
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5 from 5 votes

Individual Gluten Free Pear and Apricot Cobbler

This quick and easy to make Pear and Apricot Cobbler is the very best of autumnal comfort food. Using any fruits from the harvest time, you can whip this cobbler up in no time with gluten free ingredients and no egg or dairy so vegan too.
Prep Time10 minutes
Cook Time15 minutes
chilling time30 minutes
Total Time55 minutes
Course: Dessert, Treat
Cuisine: Vegan
Keyword: Apricot, Bread Pudding, Cobbler, Dairy Free, Easy, Egg Free, Gluten Free, Pear, Simple, Vegan
Servings: 4 mini puddings
Calories: 325kcal
Author: Glutarama

Ingredients

Fruit base

  • 3 ripe pears I used Bartlett (Williams) pears
  • 6 dried apricots
  • 20 g caster sugar
  • 2 tbsp water
  • ¼ tsp sweet ground cinnamon

Cobbler dough

  • 40 g butter or butter alternative (I use Flora plant butter) I used Flora vegan salted block
  • 40 g caster sugar
  • 60 g gluten free self raising flour
  • 30 g almonds if you like omit the almonds and add half the quantity of flour
  • 30 ml water
  • ½ tsp flaxseed or chia seeds
  • ¼ tsp psyllium husk powder (optional) or you can use xanthan gum (this is optional)

Instructions

To make the fruit base

  • Core and chop your pears and cut the apricots into small pieces, I use scissors and cut each apricot into 6 pieces.
  • Add both the fresh and dried fruit to a saucepan and add the water, sugar and cinnamon.
  • Cook over a medium heat until the fruit begins to breakdown slightly and the juices get sticky and thicker. Set aside to cool

To make the cobbler dough

  • In a bowl rub together the butter/dairy free spread and flour into breadcrumbs.
  • Add the sugar and almonds and mix to combine.
  • Add your ground seed and psyllium husk (optional) and mix again to combine.
  • Pour in the 30ml/2tbsp of water and with a knife cut through the breadcrumb mixture until it begins to come together to form larger lumps.
  • Tip this large crumble mixture onto the kitchen surface and begin to bring together by kneading. Don’t worry, it will come together to form a dough.
  • Roll the cobbler dough into a ball, wrap in foil and pop into the fridge to rest for 30mins.
  • Preheat the oven to 190°C | 170°C fan | 375°F | Gas 5

To build the cobbler

  • In your individual ramekin dishes, equally spoon the cooled stewed fruit and pat down with the back of a spoon to achieve a flat surface.
  • Take the cobbler dough out of the fridge and knead for 1 minute until smooth.
  • Cut the dough into 4 and gently roll into a ball, then squash it flat inbetween your palms so you have a disc shape.
  • Place the cobbles on top of each of the fruit filled ramekins.
  • Sprinkle a little sugar on top of each cobble to help it go a golden colour.
  • Bake in the oven for 15mins until golden in colour and the fruit bubbles around the edges of the pie dish.
  • If your cobblers are a bit pale, you can finish these off under the grill until you achieve that beautiful golden colour (this is what I did with the mini cobblers pictured).
  • Serve once slightly cooled with custard or cream.

Nutrition

Calories: 325kcal | Carbohydrates: 55g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 69mg | Potassium: 347mg | Fiber: 8g | Sugar: 35g | Vitamin A: 466IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg