My Gluten-Free Apple, Pear and Cranberry Cobbler is made healthier by making an oat topping. Preheat the oven to 400 degrees.
In a bowl, add 2 pears and 2 apples cut into bite-sized pieces, 2 cups fresh or frozen cranberries, ¼ cup coconut sugar, 2 Tbs. orange juice, 1 tsp. fresh orange zest, 1 tsp. cinnamon, ½ tsp. ground allspice, a pinch of salt, 1 Tbs. quinoa flour, and 1 tsp. vanilla. Toss so the fruit is well-covered. Transfer the fruit filling to your baking dish.
In another bowl, mix 1 cup gluten-free certified oats, ½ cup chopped walnuts, ¼ cup quinoa flour, a pinch of salt, 3 Tbs. maple syrup and 2 Tbs. melted coconut oil. Mix well. The topping mixture should be crumbly and a bit sticky. Top the fruit filling with the oat topping. Press it down into an even level.
Bake for 25-30 minutes until the top is golden-brown and the fruit is bubbling. Remove from the oven and let set for about 10 minutes.