Pear, Rhubarb, and Almond Cobbler
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.
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:
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.
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.
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
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
- 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.
- 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.
- 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
258.75Fat (grams)
14.63Sat. Fat (grams)
9.18Carbs (grams)
57.19Fiber (grams)
5.91Net carbs
78.28Sugar (grams)
12.67Protein (grams)
4.61Sodium (milligrams)
435.77Cholesterol (grams)
44.82The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.