Pear Cobbler Without Gluten

Ingredients

• 4 tablespoons cold butter, divided
• 1 ½ pounds Comice pears - peeled, cored, and cubed
• 1 teaspoon lemon juice
• 2 tablespoons cornstarch
• ¼ cup white rice flour
• ¼ cup brown rice flour
• ¼ cup buckwheat flour
• 2 tablespoons flaxseed meal
• ½ teaspoon baking powder
• ¼ cup cold milk, divided

Step 1

Warm your oven to 350°F (175°C). Cut a tablespoon of butter into small cubes and scatter them evenly in an 8-inch round baking dish. In a bowl, toss your pears with a little lemon juice to keep them fresh and then sprinkle the cornstarch over them, mixing gently so everything is coated. Set that aside for now.

Step 2

In another bowl, whisk together the white rice flour, brown rice flour, buckwheat flour, flaxseed meal, brown sugar, and baking powder. Add the rest of the butter and use your fingers or a pastry cutter to work it in until the mixture looks like coarse crumbs. Slowly stir in the milk, a tablespoon at a time, until the dough just starts to come together into a ball.

Step 3

Pour the pears into the baking dish over the butter cubes. Then, drop spoonfuls of the dough over the top—about walnut-sized—and gently press them down to form a crust. Pop the dish in the oven and bake for around 30 minutes, until the topping is golden and the pears are bubbling. Let it cool slightly, then enjoy it warm.