Home Pies & Tarts Gluten Free Vegan Fresh Cherry Cobbler
Closeup of a spoonful of cherry cobbler.

Gluten Free Vegan Fresh Cherry Cobbler

by tw

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!
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

For the biscuit topping, you’ll need:

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 flour.

Step 2 – Bake the fruit 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

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.

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 Long Lost 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! 

Closeup of a spoonful of cherry cobbler.

Gluten Free Vegan Fresh Cherry Cobbler

This easy cobbler recipe really shines with fresh cherries and a delicious gluten free & vegan biscuit topping
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 C Cherries pitted & de-stemmed
  • C Sugar Increase to 1/2 cup for sour cherries
  • 2 Tbsp Arrowroot Powder or Cornstarch
  • ½ tsp Vanilla
  • ½ tsp Almond Extract

For the topping

  • 1 ½ C Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
  • 3 Tbsp Arrowroot Powder or Cornstarch
  • 2 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ½ tsp Salt
  • ¼ tsp Cinnamon
  • ¼ C Sugar
  • 6 Tbsp Vegan Butter
  • ¼ C Vegan Sour Cream
  • ½ C Non Dairy Milk
  • ½ tsp 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 C Cherries, 1/3 C Sugar, 2 Tbsp Arrowroot Powder, 1/2 tsp Vanilla, 1/2 tsp 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 1/2 C Gluten Free 1-to-1 Flour Blend, 3 Tbsp Arrowroot Powder, 2 tsp Baking Powder, 1/4 tsp Baking Soda, 1/2 tsp Salt, 1/4 tsp Cinnamon, 1/4 C 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 Tbsp Vegan Butter
  • Combine the milk, sour cream and vanilla together. Stir well.
    1/4 C Vegan Sour Cream, 1/2 C Non Dairy Milk, 1/2 tsp 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.
Nutrition Facts
Gluten Free Vegan Fresh Cherry Cobbler
Amount per Serving
Calories
305
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
3
g
Sodium
 
396
mg
17
%
Potassium
 
256
mg
7
%
Carbohydrates
 
55
g
18
%
Fiber
 
5
g
21
%
Sugar
 
30
g
33
%
Protein
 
4
g
8
%
Vitamin A
 
525
IU
11
%
Vitamin C
 
8
mg
10
%
Calcium
 
111
mg
11
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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