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Gluten Free Pear Cobbler

Cobblers should be a love language all of their own. My dad always loved our family recipe for peach cobbler and I decided to use that foolproof recipe to make this gluten free pear cobbler! If you’ve never had a gluten free pear cobbler, you need it in your life, especially during the holidays!

Gluten Free Pear Cobbler

The significance of cobbler

Many of you know that my dad was a huge part of why I became a dietitian and KISS in the Kitchen at it’s heart is a tribute to him. He always used to tell me to Keep it simple, Shannon, and I need the reminder every single day. Simple recipes are a mainstay and this cobbler recipe is so simple it will probably have you wonder if you’re doing something wrong.

Gluten Free Pear Cobbler

The secret to fool-proof cobbler

It starts with melting a stick of butter and that’s how you know this recipe is SOLID. If you’re dairy-free, you can sub coconut oil. It isn’t quite as tasty, but it will still please a crowd. The remaining steps to the cobbler couldn’t be any more simple. Mix the dry, add the wet, pour over the butter (DON’T STIR) then spoon the pears on top with all the juice and into the oven it goes! 

Gluten Free Pear Cobbler

The end result is one with crispy buttery edges and a slightly doughy center- the perfect blend of consistencies that will appeal to everyone enjoying it! You could also substitute peaches and you’ll have Dad’s Favorite Peach Cobbler but just a gluten free version!

Gluten Free Pear Cobbler

I hope this sweet dish finds its way to your family’s table this holiday season, but even more than that- I hope you find yourself at peace this Christmas and surrounded by all those you love.

Print Recipe
4.58 from 7 votes

KISS Gluten-Free Pear Cobbler

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 8


  • 1 stick butter
  • 1 cup gluten-free flour (1:1)
  • 1 cup sugar
  • 1 heaping tsp baking powder
  • 1 pinch salt
  • 1/2 tsp cinnamon
  • 1 cup dairy-free milk of choice
  • 1 tsp vanilla
  • 2 15.25 oz can pears, in heavy syrup


  • Preheat oven to 350 degrees. Place 1 stick of butter in 9X13 baking pan or glass dish and heat in oven for about 5 minutes or until completely melted.
  • Mix flour, sugar, baking powder and salt in medium bowl.
  • Add 1 cup milk and vanilla to dry ingredients and mix well.
  • Pour batter on melted butter, do not stir.
  • Spoon pears on batter layer and drizzle with any leftover syrup. Again, do not stir.
  • Bake for 45 minutes, remove and let cool 15-20 minutes (if you can wait that long). Add a scoop of vanilla ice cream for the full experience my dad always enjoyed :).

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8 Responses

    1. Hi Susan. I’m not actually sure – I don’t focus on counting calories in recipes. Thanks for stopping by!

  1. 5 stars
    This recipe rocked!! I followed it to a T (which honestly, I usually don’t lol), and this was so delicious. I used homemade canned pears that I canned with a recipe from homesteading family (pears in honey heavy syrup) and oh my was this good. Extra plus, SUPER easy!!!

    This is my new go to GF cobbler recipes. Next I’m gonna do peaches!

    Thanks for the great recipe!!

      1. 4 stars
        Thank you! I tried this today with the coconut oil option and Bob’s Red Mill GF 1 to 1 Flour. I reduced the sugar to half, and the recipe failed. I blame myself for trying to tweak the recipe, but wanted to share here in case others have the same idea. The result was edible, but I drained at least half the coconut oil off the top (even after cooling), and then threw the pans under the broiler on low to try make it more presentable. The taste is ok, but it is globs of goo instead of anything resembling a cobbler crust. I’ll try this again sometime and follow it properly! A word of warning to others looking to reduce sugar, not every recipe works out with tweaks. 😉

        1. 5 stars
          Oh no! Thank you so much for taking the time to share this feedback- I really appreciate it! I’m glad you mentioned that you tried the coconut oil option because although I think reducing the sugar did impact it, the cobbler texture is less pronounced and it doesn’t usually get as golden brown like it does with butter – I should add that to the notes! And even with butter there is a certain “gooeyness” to this recipe but it’s a solid mix of gooey + crunchy corners, etc., if that makes sense? Thank you again for the feedback! I know how frustrating it can be when recipes don’t come out as planned or like in others photos/descriptions so I hope the next go around turns out better!

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Welcome to KISS in the Kitchen! I’m Shannon, and my dad always told me “Keep it simple, Shannon”. And that’s what you’ll find here- simple recipes and simple ideas to help you get healthier and happier. Read more…



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