Cherry season is so short where I live. So I take every opportunity to enjoy ripe, juicy cherries. This gluten free cherry cobbler is an easy fruit dessert that really let's the cherries shine.
Fresh fruit is used to make the amazing cherry filling and finished with a biscuit style cobbler topping. It's the perfect summer dessert served with a scoop of dairy free vanilla ice cream!
Cobblers, crisps and crumbles are some of the easiest recipes you can make with fresh fruit. If you love them as much as I do, then you should check out my gluten free peach cobbler, gluten free apple crumble, this delicious peach crisp or my fresh strawberry cobbler.
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Why You'll Love This Easy Fruit Cobbler
- SIMPLE: This easy cherry cobbler recipe doesn't require a mixer. The filling can be made right in your baking dish!
- QUICK: In less than an hour you could be digging into a warm bowl of cherry cobbler.
- ALLERGEN FRIENDLY: This recipe is gluten free, vegan and nut free as written, so everyone can enjoy it!
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 tart cherries, but you 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 - Starch helps to thickens the juice released from the cherries as they bake. I have also used a little starch in the biscuit topping to give it a lighter texture.
- Vanilla Extract - Vanilla extract adds a little sweetness to this cherry dessert.
- Almond Extract - Almond extract enhances the cherry flavor.
- Gluten Free Flour Blend - I use Bob's Red Mill 1 to 1 flour for all of my baking. You can use the flour blend of your choice but ensure it contains xanthan gum or a similar binder.
- Baking Soda & Baking Powder - A combination of leavening agents help the biscuits become light and fluffy. Baking soda also assists in creating the golden brown top.
- Salt - A little salt is added to round out the sweetness of this dessert. Don't be tempted to skip it!
- 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 - I typically use Follow Your Heart or Forager brands of vegan sour cream. If you're not dairy free, substitute regular sour cream in the same measure.
- Non-Dairy Milk - I've made this dish with unsweetened coconut milk, although I'm sure another dairy free milk like almond milk or soy milk would work fine too. If you're not dairy free, use whole milk in the same measure.
- Cinnamon - A little spice is used to enhance the flavor of the cobbler topping.
See the recipe card below for the full ingredient list with measurements.
Substitutions & Variations
- Cherries: Replace sweet cherries with the same measure of tart cherries. Increase the sugar for the fruit filling to ½ cup.
- No arrowroot powder: Use an equal measure of cornstarch or tapioca starch.
- Not dairy free / Not vegan: Replace the vegan butter, vegan sour cream and non-dairy milk with their dairy counterparts. The measurements are the same.
How to Make a Gluten Free Cherry Cobbler
- STEP 1 - Combine cherries, sugar, arrowroot powder, vanilla extract and almond extract in your baking dish. Stir to coat the cherries with flour.
- STEP 2 - Bake the cherry filling 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.
More cherry desserts to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Cherry Cobbler
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.
Notes
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.
Blaise Singer says
Can I use frozen cherries for this recipe?
I haven't ever made it with frozen cherries, but it should work fine.