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!
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!
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.
- 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
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.
Frequently Asked Questions
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.
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.
Uncover the cobbler and place in an oven preheated to 350 degrees. Heat for 15-20 minutes or until the inside is warm.
If you're looking for more fruit desserts, check out these great recipes!
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Gluten Free Cherry Cobbler
For the filling
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.
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.