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.