Pear, Rhubarb, and Almond Cobbler

pear cobbler plate.jpg

Rhubarb appears in the garden in early spring, while some pears are still available in the market. This cobbler combines the two to form a lovely pink fruit base enhanced by the almond-flavored cake-like cobbler. Choose slightly ripened yet firm Anjou pears if possible for their creamy texture when cooked. Best served warm with a dollop of ice cream on those warm spring days.

pear cobbler ingred.jpg

6 servings

INGREDIENTS:

1 pound rhubarb, ends discarded, 1-inch pieces

3 large Anjou pears, peeled, cored, 1-inch pieces

½ cup Swerve Confectioners sweetener or sugar, divided

2 tablespoons filtered water

1 ¾ cups Paleo flour

1 tablespoon baking powder

2 tablespoons arrowroot

½ teaspoon kosher salt

1 cup heavy cream

½ teaspoon almond extract

DIRECTIONS:

  1. Preheat oven to 375°F. Over medium heat, cook the rhubarb, pears, one-fourth cup Swerve sweetener, and two tablespoons filtered water in a non-reactive saucepan until softened. Pour into a nine-inch square baking dish.

  2. Mix the Paleo flour, remaining Swerve sweetener, baking powder, and salt in a mixing bowl. Add the cream and almond extract. Mix until a thick dough forms.

  3. Spoon the dough onto the fruit mixture in six equal portions. Bake until golden brown, about twenty-five minutes. Remove from the oven and rest for at least ten minutes.  Serve warm with ice cream, sour cream, or whipped cream.

Pear, Rhubarb, and Almond Cobbler

Pear, Rhubarb, and Almond Cobbler
Yield: 6 servings
Author:
Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M
Rhubarb appears in the garden in early spring, while some pears are still available in the market. This cobbler combines the two to form a lovely pink fruit base enhanced by the almond-flavored cake-like cobbler. Choose slightly ripened yet firm Anjou pears if possible for their creamy texture when cooked. Best served warm with a dollop of ice cream on those warm spring days.

Ingredients

  • 1 pound rhubarb, ends discarded, 1-inch pieces
  • 3 large Anjou pears, peeled, cored, 1-inch pieces
  • ½ cup Swerve Confectioners sweetener or sugar, divided
  • 2 tablespoons filtered water
  • 1 ¾ cups Paleo flour
  • 1 tablespoon baking powder
  • 2 tablespoons arrowroot
  • ½ teaspoon kosher salt
  • 1 cup heavy cream
  • ½ teaspoon almond extract

Instructions

  1. Preheat oven to 375°F. Over medium heat, cook the rhubarb, pears, one-fourth cup Swerve sweetener, and two tablespoons filtered water in a non-reactive saucepan until softened. Pour into a nine-inch square baking dish.
  2. Mix the Paleo flour, remaining Swerve sweetener, baking powder, and salt in a mixing bowl. Add the cream and almond extract. Mix until a thick dough forms.
  3. Spoon the dough onto the fruit mixture in six equal portions. Bake until golden brown, about twenty-five minutes. Remove from the oven and rest for at least ten minutes. Serve warm with ice cream, sour cream, or whipped cream.

Calories

258.75

Fat (grams)

14.63

Sat. Fat (grams)

9.18

Carbs (grams)

57.19

Fiber (grams)

5.91

Net carbs

78.28

Sugar (grams)

12.67

Protein (grams)

4.61

Sodium (milligrams)

435.77

Cholesterol (grams)

44.82

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

pear, rhubarb, paleo, cobbler
paleo, dessert, sweets
American
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