Ooooh, cherry desserts. Is there any better time to be alive than cherry season? And what better way to use them than by making Cherry Cobbler??
Our tree FINALLY gave us a decent harvest this year and, after eating as many as we could out of hand, I decided to make a cobbler out of the last of them. Not to toot my own horn or anything but it’s a lot of amazing. If you wanted to go all out you couldn’t go wrong with a little coconut whipped cream or non-dairy ice cream on top, but it was pretty yum-tastic on it’s own.
I highly recommend trying this if you have some cherries you need to use up.
This recipe is, of course, gluten-free, vegan, dairy-free and refined sugar-free! Enjoy! 🍒
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Claudine’s Clean Cherry Cobbler
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Diet: Gluten Free
Ingredients
Scale
Filling Ingredients
- 6 cups Cherries, pitted
- 1/4 cup Maple syrup
- 1 Juice and zest of lemon
- 2 tbsp Tapioca flour
- 1/4 tsp Salt
- 2 tsp Vanilla Extract
Cobbler Ingredients
- 1 1/2 cups Almond flour
- 1/4 cup Tapioca flour
- 1 tbsp Baking powder
- 1/3 cup Coconut sugar
- 1 tsp Ground cinnamon
- 1/4 tsp Freshly ground nutmeg
- 1/4 tsp Salt
- 1/2 cup Full-fat coconut milk
- 1 tbsp Maple syrup
- 1 tsp Vanilla extract
- 1/2 tsp Almond extract
Instructions
- Preheat oven to 350 degrees.
- Mix all filling ingredients in a large bowl and pour into a 9×12-inch pan.
- Mix all dry cobbler ingredients (through salt) in another bowl. Add in wet ingredients and mix until well blended.
- Dollop cobbler crust batter on top of cherry mixture.
- Cook for 40-45 minutes or until filling is bubbling, tenting with aluminum foil/parchment if cobbler crust is browning too quickly.
- Enjoy slightly warm!
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Claudine’s Spring Berry Tart
Plum Frangipane Tart
Nectarine-Blackberry Crisp