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Apple and Pear Cobbler (Gluten-Free)

Prep Time 20 minutes

Baking Time 30-45 minutes

Yields 6-8 Servings


  • ¼ cup sorghum flour

  • ¼ cup tapioca flour

  • ¼ cup potato starch

  • ¼ cup almond flour

  • 1 tsp fine sea salt or kosher salt

  • 4 tbsp sugar

  • ½ tsp cardamom

  • ¼ tsp cloves, ground

  • ¼ cup sour cream (Kite Hill is a great brand)

  • 3 tbsp chilled, unsalted butter or substitute, cut into pieces


  • 2 lb apples

  • 2 lb Bartlett pears

  • 1 tbsp fresh lemon juice

  • ¾ cup sugar

  • ¼ tsp cloves, ground

  • 2 tsp vanilla extract


  • Preheat oven to 375°F

  • Combine gluten-free flours and potato starch, sugar, cloves, cardamom, and salt.

  • Add butter in small slices until mixture resembles coarse cornmeal.

  • Add sour cream and combine well. Do not form ball.

  • Place the dough between two sheets of plastic wrap or parchment paper.

  • Form a large ball of dough between the sheets, and then gently flatten into a square.

  • Refrigerate while you prepare the filling.


  • Transfer fruit slices to a pie dish or 9” baking dish.

  • Combine lemon juice and vanilla in small bowl. Pour over apples and toss to coat.

  • Combine 3/4 cup sugar, flour, and cloves in small bowl. Sprinkle over fruit and toss to coat.

  • Rearrange fruit to make compact and wipe rim of dish clean.

  • Place dough over fruit and gently tuck edges under at 3-inch intervals

  • Sprinkle with remaining 2 teaspoons sugar. Sprinkle 1/4 cup sliced almonds over top.

  • Bake for 35-40 minutes

  • Serve warm and enjoy


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