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    Home » Pies & Tarts

    Gluten Free Cherry Cobbler

    Published: Jun 7, 2022 · Modified: Jun 2, 2023 by Tiffany · This post may contain affiliate links · Leave a Comment.

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    Cherry season is so short where I live.  So I take every opportunity to enjoy fresh, ripe cherries.  This simple gluten free cherry cobbler really let's the cherries shine.  It's perfect with a scoop of dairy free vanilla ice cream!

    Closeup of a spoonful of cherry cobbler.

    Why You'll Love This Cherry Cobbler Recipe

    • It's easy to make and doesn't require a mixer.
    • It takes less than an hour from start to eating.
    • It's gluten free and vegan!
    Hands holding a bowl of cherry cobbler topped with vanilla ice cream.

    Ingredients

    Making cherry cobbler filling with fresh cherries is really easy.  I just mix mine right in the baking dish.  You'll need:

    • Cherries - I've used dark cherries here which have a sweeter flavor.  You can also use sweet cherries, but may want to increase the amount of sugar in the filling to compensate.
    • Sugar - To sweeten the filling and give it that jam consistency.
    • Arrowroot Powder (or Cornstarch) - helps to thickens the juice released from the cherries as they bake.
    • Vanilla and Almond Extract
    • Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill for all of my baking.  You can use the flour blend of your choice. 
    • Arrowroot Powder (or Cornstarch) - This is mixed with the flour to create a lighter blend, more like pastry flour. 
    • Baking Soda & Baking Powder - To help the biscuits become light and fluffy.  Baking soda also assists in creating the golden brown top.
    • Sugar
    • Salt
    • Vegan Butter - I use either Miyokos or Country Crock Plant Butter.  You can use your favorite vegan butter, or substitute with regular butter if you're not dairy free.
    • Vegan Sour Cream
    • Non-Dairy Milk
    • Vanilla
    • Cinnamon
    Overhead view of fresh cherries and sugar in a white baking dish.

    How to Make a Gluten Free Cherry Cobbler

    • Step 1 - Combine all of the filling ingredients in your baking dish.  Stir to coat the cherries with flour.
    • Step 2 - Bake the cherries for 20 minutes.
    • Step 3 - While the fruit is baking, prepare the biscuit topping.  Combine all of the dry ingredients in a large bowl.
    • Step 4 - Add the butter and toss it in the flour to coat.
    • Step 5 - Combine the milk, sour cream and vanilla.  Stir together.  Add to the dry ingredients.  Stir until the dry ingredients are incorporated.
    • Step 6 - Spoon the biscuit batter on top of the partially baked fruit.  Bake an additional 25 minutes.
    Baked cherry cobble on a white table.

    Frequently Asked Questions

    Can you used canned cherry pie filling for this recipe?

    Yes. For an even easier recipe, use canned cherry pie filling. Lucky Leaf brand is gluten free. Make sure to use about 6 cups of filling. You do not need to add any sugar, thickener or flavors to canned filling.

    Does cherry cobbler need to be refrigerated?

    You can leave fruit cobbler at room temperature, but I find it holds up better and lasts longer if it is kept in the refrigerator.

    Cover your dish with foil or plastic wrap and place in the refrigerator for up to 4 days.

    How do you reheat cherry cobbler?

    Uncover the cobbler and place in an oven preheated to 350 degrees. Heat for 15-20 minutes or until the inside is warm.

    Pin for gluten free vegan cherry cobbler

    If you're looking for more fruit desserts, check out these great recipes!

    Easy Gluten Free Peach Crisp
    Gluten Free Cherry Cake
    Gluten Free Apple Cake
    Gluten Free Apple and Cherry Pie
    Gluten Free and Dairy Free Strawberry Galette

    To pin this recipe for later, click the save button on any image in this post or the recipe card.  Please tag me @wellfedbaker on Instagram if you make this recipe! 

    Recipe

    A scoop of cherry cobbler being lifted from a white baking dish.

    Gluten Free Cherry Cobbler

    This easy gluten free cherry cobbler recipe really shines with fresh cherries and a delicious biscuit topping
    Author: Tiffany
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 8
    Calories: 305kcal

    Ingredients

    For the filling

    • 6 Cup Cherries pitted & de-stemmed
    • ⅓ Cup Sugar Increase to ½ cup for sour cherries
    • 2 Tablespoon Arrowroot Powder or Cornstarch
    • ½ teaspoon Vanilla
    • ½ teaspoon Almond Extract

    For the topping

    • 1 ½ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
    • 3 Tablespoon Arrowroot Powder or Cornstarch
    • 2 teaspoon Baking Powder
    • ¼ teaspoon Baking Soda
    • ½ teaspoon Salt
    • ¼ teaspoon Cinnamon
    • ¼ Cup Sugar
    • 6 Tablespoon Vegan Butter
    • ¼ Cup Vegan Sour Cream
    • ½ Cup Non Dairy Milk
    • ½ teaspoon Vanilla

    Instructions

    For the filling

    • Preheat oven to 400 degrees.
    • Add all of the filling ingredients to a 2 quart baking dish. Stir together to coat the fruit.
      6 Cup Cherries, ⅓ Cup Sugar, 2 Tablespoon Arrowroot Powder, ½ teaspoon Vanilla, ½ teaspoon Almond Extract
    • Bake for 20 minutes.

    For the topping

    • While the fruit is baking, prepare the topping. Combine all of the dry ingredients into a large bowl. Whisk together.
      1 ½ Cup Gluten Free 1-to-1 Flour Blend, 3 Tablespoon Arrowroot Powder, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Salt, ¼ teaspoon Cinnamon, ¼ Cup Sugar
    • Cut the vegan butter into small pieces and add it to the dry ingredients. Toss together to coat the butter with flour. Use a fork to work the butter with the flour until it resembles coarse crumbs about the size of peas.
      6 Tablespoon Vegan Butter
    • Combine the milk, sour cream and vanilla together. Stir well.
      ¼ Cup Vegan Sour Cream, ½ Cup Non Dairy Milk, ½ teaspoon Vanilla
    • Pour the wet ingredients into the flour. Stir together with a spatula until all dry ingredients are incorporated.
    • Once the fruit has been partially baked, use two spoons to scoop large bits of batter and dollop them on top of the fruit.
    • Return the cobbler to the oven and bake an additional 20-25 minutes until the top is golden brown and the filling is bubbling.
    Calories: 305kcal | Carbohydrates: 55g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 396mg | Potassium: 256mg | Fiber: 5g | Sugar: 30g | Vitamin A: 525IU | Vitamin C: 8mg | Calcium: 111mg | Iron: 1mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

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    Photo of Tiffany Welsh.

    Hi, I'm Tiffany. I strive to make gluten free dishes that are not just good enough, but better than their gluten counterparts. Living without gluten doesn't need to mean living without yum. You'll find all sorts of recipes from easy complex and something to soothe every sweet tooth.

    More about me →

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