Warm Pear-Pistachio Cobbler Recipe | Vegetarian Times Skip to main content

Warm Pear-Pistachio Cobbler

This easy dessert was designed for a smaller (3- to 4-quart) slow cooker. If you’re using a larger model, double the recipe to ensure you have enough topping to cover the cobbler.

Ingredients: 

Ingredient Set Name: 

Filling

Ingredients: 

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4 large Bartlett pears, peeled, cored, and quartered
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¾ cup dried apricots
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¼ cup sugar
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1½ Tbs. all-purpose flour
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1 Tbs. lemon juice
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1 pinch ground nutmeg

Ingredient Set Name: 

Topping

Ingredients: 

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1 cup all-purpose flour
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2 Tbs. plus ½ tsp. sugar, divided
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1½ tsp. chopped fresh thyme, optional
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1½ tsp. baking powder
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¼ tsp. salt
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3 Tbs. shortening, such as Earth Balance, chilled and cut into small pieces
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⅓ cup cold rice milk
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¼ cup roasted salted pistachios, roughly chopped, for garnish

Instructions: 

1. To make Filling: Spray inside of 3- or 4-qt. slow cooker with cooking spray. Toss together all ingredients in large bowl. Transfer to slow cooker.

2. To make Topping: Whisk together flour, 2 Tbs. sugar, thyme (if using), baking powder, and salt in bowl. Cut or rub shortening into flour until it resembles coarse meal. Stir in rice milk. Dot pieces of dough over fruit mixture. Lightly spray with cooking spray, and sprinkle with remaining 1/2 tsp. sugar.

3. Place single layer of paper towel across top of slow cooker, extending over edges, and securing with lid. Cook 2 1/2 to 3 1/2 hours on high, or until Topping is puffed. Turn off slow cooker; remove lid and paper towel. Allow cobbler to sit, uncovered, 10 minutes, before serving. Garnish with pistachios.

Nutrition Information: 

Calories: 
298
Protein: 
3 g
Total Fat: 
7 g
Saturated Fat: 
2 g
Carbohydrates: 
57 g
Cholesterol: 
0 mg
Sodium: 
176 mg
Fiber: 
4 g
Sugar: 
30 g
Yield: 
Serves 9

Comments on this Recipe

This looks like the perfect recipe to serve as dessert on a cold winter night :)

what would you substitute if you wanted to make this gluten free???

Did anyone actually taste-test this recipe? It is the blandest cobbler I have ever tasted. Blecch.