Pear Cobbler

pear crisp

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I used Bosch pears, but you may use any kind you like.



Bottom Layer:

  • 4 large Bosch pears, cored and cut into cubes
  • ¾ cup dried apricots, chopped
  • ¼ cup Turbinado sugar
  • 1½ tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 pinch ground nutmeg


  • 1 cup all-purpose flour
  • 2 tablespoons Turbinado sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 tablespoons Earth Balance vegan buttery sticks, chilled and cut into small pieces
  • ⅓ cup cold almond milk, or other plant-based milk


  1. Preheat oven to 350 degrees.
  2. For the bottom layer: Spray a 9X9-inch casserole dish with cooking spray. Toss together all bottom-layer ingredients in large bowl. Place the mixture into the casserole dish.
  3. To make the topping: Whisk together flour, sugar, baking powder and salt in a bowl. Cut or rub shortening into flour until it resembles coarse meal. Stir in milk. Dot pieces of dough over fruit mixture.
  4. Place in the oven for 35-40 minutes.


Recipe (with variations) from Vegetarian Times.