Servings: 6 to 8 people
Gluten-Free Cherry Cobbler
Gluten-free cherry cobbler that tastes like the real deal!
Ingredients
Cherry Filling:
- 8 cups fresh cherries pitted*
- 1/3 cup coconut sugar
- 1 Tbsp lemon juice
- 2 tsp tapioca flour
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt to taste
Gluten-Free Cobbler Topping
- 2 cups gluten-free all-purpose flour
- 1/2 cup coconut sugar
- 1/4 cup pure maple syrup
- 2/3 cup unsalted butter or ghee, melted
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
Paleo Vegan Topping Option:
- 2 cups Super Fine Almond Flour
- 1/3 cup coconut oil melted
- 1/3 cup pure maple syrup
- 1/2 tsp almond extract optional
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
Instructions
Prepare the Cherry Filling:
- 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.
Prepare the Topping:
- 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!
Notes
*Or use two (16-ounce) bags of frozen cherries
Nutrition
Serving: 1of 8, Calories: 436kcal, Carbohydrates: 75g, Protein: 3g, Fat: 15g, Fiber: 4g, Sugar: 41g
https://www.theroastedroot.net/gluten-free-cherry-cobbler/