Gluten-Free Cherry Cobbler

Hi Bakers, Here is a dessert for all cobbler and cherry lovers! This rich dessert is easy and so full of cherry flavor that I know you’ll love it. A bit of almond extract and lemon juice in the filling brighten and enhance frozen cherries quickly into a velvety, deeply delicious filling. Lightly sweetened cobbler tops this homey favorite that deserves a place on your table! Have fun making and eating this one -Carolyn 

Oops alert! In the audio, I said cobbler has 2 teaspoons of sugar instead of 2 tablespoons.

Gluten-Free Cherry Cobbler 

Cherry Filling

 6 cups frozen, pitted sweet cherries, thawed

 1/2 cup granulated sugar 

1 medium lemon zest and juice (about 1/4 cup of juice)

 1/8 teaspoon almond extract

 Cobbler Dry Ingredients

 1 cup +1 tablespoon Cup4Cup gf Flour 

2 tablespoons granulated sugar

 3/4 teaspoon baking powder

 1/4 teaspoon baking soda 

1/4 cup blanched almond flour

 1/4 teaspoon salt

 1/4 cup butter 

Wet Ingredients 

1 large egg

1 tablespoon unsweetened applesauce

 6 tablespoons buttermilk

 Preheat oven to 400F. Add filling ingredients to a medium-sized saucepan and mix together. Cook while stirring over medium heat until the mixture thickens and starts to gently boil. Take off the heat and set aside. In a large bowl whisk together dry ingredients except for the butter. Cut in butter until it is in small pieces and resembles bread crumbs. Set aside this mixture. In a small mixing bowl whisk together milk, egg, and applesauce. Add milk mixture to the dry and stir until a soft dough comes together. Scrape the bottom of the bowl to make sure all the dry mix is incorporated. Transfer the dough to a floured counter. Pat into a circle 1/2” thick. Cut into shapes 2.5” wide. Pour filling into a round pie 9” baking pan. Arrange cobbler pieces on top of warm cherry filling. Place the cobbler pan on a baking tray to catch any drippings. Bake for about 35-40 minutes or until topping is completely cooked*. The cobbler will brown well before the dough is done, so check the cobbler color in 10 minutes, if the dough is brown cover it with foil to slow browning. Cool cobbler for five minutes. Serve with vanilla ice cream. Enjoy! 

*If you are wondering if the cobbler topping is cooked, you can gently lift up the edge and see if the dough is done on the bottom side. You can also use an instant-read thermometer and test the cobbler dough temperature, it should read 205F-210F.

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