Apples and Pears:

  • 3 cups apples peeled and sliced into 1/2” pieces (I suggest honey crisp)
  • 3 cups pears peeled and sliced in 1/2” pieces (I suggest red Anjou pears)
  • 1/4 cup maple sugar or coconut sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp allspice or cloves
  • 1/4 tsp ginger
  • 1 Tbsp tapioca flour or arrowroot
  • 1/4 tsp sea salt

Cobbler Topping:

  • 1 1/4 cups blanched almond flour
  • 1/4 cup tapioca flour or arrowroot
  • 1/4 cup maple sugar or coconut sugar
  • 1/4 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 1 1/2 tsp aluminum free baking powder
  • 1/4 cup refined coconut oil melted, and cooled to almost room temp
  • 3 tbsp unsweetened almond milk or preferred dairy free milk


  1. Preheat your oven to 350° F and lightly spray a 9” pie dish or baking dish with avocado oil spray.
  2. In a large bowl, toss together all ingredients under “apples and pears” and set aside while you prepare the topping.
  3. For the cobbler topping, stir together the almond and tapioca flours, sugar, sea salt, cinnamon, and baking powder* until combined. Add the coconut oil and almond milk and stir well until a thick batter forms.
  4. Transfer the fruit mixture to the prepared baking dish, then spoon the cobbler batter over the top evenly. Bake in the preheated oven for 35 minutes or until the topping is golden brown and set, and fruit is tender. You can insert a toothpick into the cobbler to check for doneness. If at any point the cobbler starts to brown too much, you can cover it with aluminum foil.
  5. Once done, allow it to sit at room temperature for at least 20-30 minutes to set. Serve alone or with dairy-free ice cream or whipped cream if desired. Enjoy!