Gluten-Free Cherry Cobbler

Hi Friends! This is the best-tasting cherry dessert I've ever had. I wasn't expecting too much since all I had was frozen fruit but, the filling was really fresh and sweet and had a great silky texture too. The addition of almond extract heightened the cherry flavor but was subtle enough not to detract from the fruit. I love the rich flavor of the filling with the simple buttery and barely sweet biscuit-style cobbler topping. If you want to take it to another level...eat this warm with a good vanilla ice cream. Divine! -Carolyn

Gluten-Free Cherry Cobbler Recipe

Makes one 8x8" deep dish pan

FILLING

4-6 cups of pitted cherries fresh or frozen and thawed

Juice and zest of 1 lemon

2 tablespoons of cornstarch mixed into lemon juice

½ cup granulated sugar

⅛ teaspoon almond extract

Mix all ingredients together and pour into the baking pan. (I used frozen cherries and cooked them in a saucepan over medium heat stirring until the filling thickened. Cool the filling a bit before topping it with the cobbler. 

COBBLER

DRY

1 cup plus 1 tablespoon Cup4Cup Multipurpose Flour or other GF Flour

1/4 cup blanched almond flour or oat flour

1/2 teaspoon Koda Farms Sweet Rice Flour

1/4 teaspoon salt

3/4 teaspoon baking powder

1/4 teaspoon baking soda

2 tablespoons granulated sugar

1/4 cup cold butter cut into chunks

WET

1 large egg

1 tablespoon unsweetened applesauce

6 tablespoons buttermilk

Preheat oven to 400F and place rack in the middle position. 

If you are precooking your filling, do it before you start the cobbler so it can cool slightly. 

Whisk together flour, salt, baking powder, baking soda, and sugar in a large mixing bowl. Add cold butter and cut it into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place the bowl in the refrigerator.

In a medium-sized bowl mix the egg, applesauce, and buttermilk together. Add wet ingredients to dry and stir until just combined. The dough will be very soft but can be shaped with a bit of care. Scrape the dough out onto a floured counter. Pat dough out into the approximate shape of the pan and about 1/2" thick.  Pour cherry filling into a 9" baking pan. Cut dough into shapes about  2.5" wide and gently transfer them on top of the fruit filling. 

Bake for about 35-45 minutes or until the cobbler topping is firm and browned on the top. Take care to make sure it is done all the way through since it often seems done and is still uncooked in the center. Check to see if the cobbler is brown about 15 minutes into the bake and cover it with foil if needed. This will slow the browning. Bake until the topping is done. You can test the cobbler with a toothpick, uncooked dough sticking to the wood means it needs more baking. Serve immediately with whipped cream or ice cream. Store any leftover cobbler in the fridge for better freshness. Enjoy!

2/2023 I've revised this recipe on a recent podcast and the changes are reflected in this recipe.