Warm Pear-Pistachio Cobbler Recipe

Name: Warm Pear-Pistachio Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large Bartlett pears, peeled, cored, and quartered; 3/4 cup dried apricots; 1/4 cup sugar; 1 1/2 Tbs. all-purpose flour; 1 Tbs. lemon juice; 1 pinch ground nutmeg; 1 cup all-purpose flour; 2 Tbs. plus 1/2 tsp. sugar, divided; 1 1/2 tsp. chopped fresh thyme, optional; 1 1/2 tsp. baking powder; 1/4 tsp. salt; 3 Tbs. shortening, such as Earth Balance, chilled and cut into small pieces; ⅓ cup cold rice milk; 1/4 cup roasted salted pistachios, roughly chopped, for garnish

Servings: persons

4 large Bartlett pears, peeled, cored, and quartered
3/4 cup dried apricots
1/4 cup sugar
1 1/2 Tbs. all-purpose flour
1 Tbs. lemon juice
1 pinch ground nutmeg
1 cup all-purpose flour
2 Tbs. plus 1/2 tsp. sugar, divided
1 1/2 tsp. chopped fresh thyme, optional
1 1/2 tsp. baking powder
1/4 tsp. salt
3 Tbs. shortening, such as Earth Balance, chilled and cut into small pieces
⅓ cup cold rice milk
1/4 cup roasted salted pistachios, roughly chopped, for garnish

1
To make Filling: Spray inside of 3- or 4-qt.
2
slow cooker with cooking spray.
3
Toss together all ingredients in large bowl.
4
Transfer to slow cooker.
5
To make Topping: Whisk together flour, 2 Tbs.
6
sugar, thyme (if using), baking powder, and salt in bowl.
7
Cut or rub shortening into flour until it resembles coarse meal.
8
Stir in rice milk.
9
Dot pieces of dough over fruit mixture.
10
Lightly spray with cooking spray, and sprinkle with remaining 1/2 tsp.
11
sugar.
12
Place single layer of paper towel across top of slow cooker, extending over edges, and securing with lid.
13
Cook 2 1/2 to 3 1/2 hours on high, or until Topping is puffed.
14
Turn off slow cooker; remove lid and paper towel.
15
Allow cobbler to sit, uncovered, 10 minutes, before serving.
16
Garnish with pistachios.

554

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 large Bartlett pears, peeled, cored, and quartered, 3/4 cup dried apricots, 1/4 cup sugar, 1 1/2 Tbs. all-purpose flour, and more.

Yes, Warm Pear-Pistachio Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Warm Pear-Pistachio Cobbler

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions