Gluten Free Cherry Cobbler
This easy gluten free cherry cobbler recipe really shines with fresh cherries and a delicious biscuit topping
Servings: 8
Calories: 305 kcal
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
NOT DAIRY FREE/VEGAN: Replace vegan butter, vegan sour cream and non-dairy milk with their dairy counterparts. The measurements are the same.
SOUR CHERRIES: Replace sweet cherries with an equal measure of sour cherries. Increase the sugar for the fruit filling to ½ cup.
STORAGE: Cover leftover cherry cobbler with aluminum foil or plastic wrap and refrigerate for up to 4 days. It can also be stored at room temperature but will only last 2-3 days.