Add the ingredients for the cherry filling to a large pot. Cover, heat over medium-high, and bring to a full boil. Reduce the heat and cook, stirring occasionally, until much liquid has seeped out of the cherries, about 5 minutes. Transfer this mixture to a large (13” x 9”) casserole dish.

Preheat the oven to 400 degrees F.

Add all ingredients except melted ghee to a mixing bowl and stir together. Pour in the ghee and continue stirring until a thick dough forms (Note: if you're preparing the paleo vegan version of the topping, simply stir all the ingredients together in a bowl).

Distribute the topping mixture over the cherry filling - I like leaving the topping in large chunks, but you can create an even layer or form it into disc shapes to take a biscuit approach.

Bake on the center rack of the preheated oven 30 to 40 minutes, or until the topping is golden-brown and cherries are bubbly. Serve cherry cobbler warm in bowls with ice cream!