Cherry Cobbler

June 28, 2016Living Freely Gluten Free
Gluten Free 
Dairy Free 
Cherry Cobbler

I just love cherry season. They are truly one of my absolute favorite fruits and thats sayin’ a lot because I don’t discriminate my fruit and veggies. In fact, I have never met a fruit or veggie that I do not like. Anyhow, when it is cherry season… I get giddy. 
This year I was so lucky to have a neighbor who’s family had a farm and I got a bargain deal for 15 pounds of bing cherries. Yum, yum, yummy. 
After I got them I immediately pitted 5 pounds of them. Washed and ate the other 5 pounds over a weeks time. I also froze 5 pounds to use for smoothies. 
With my pitted portion I made this cherry cobbler. I also made my Dairy Free Coconut Ice Cream to top it. You really can not have cobbler without Vanilla Ice Cream.
I served this for Fathers Day dessert and everyone was very happy with their dessert. I had left overs for lunch the next day. (Ya, I am an adult and I can have cobbler for lunch if I want!)
I hope you can enjoy this cobbler as my family did. I won’t lie, there was a bit of elbow grease that went into it with pitting the cherries and making ice cream from scratch. But, I do it once a year so it is totally worth it. 

Cherry Filling
6 Cups Pitted Cherries
1 1/2 Cups Water
2 Tbsp. Tapioca Flour
1 1/2 Cups Coconut Sugar
2 Tsp. Baking Soda
1/2 Tsp. Salt
2 1/3 Cup Dairy Free Milk (I used So Delicious Coconut Milk)
1 Tsp Xanthan Gum
1/3 Cup Coconut Oil (Melted)
In sauce pan combine the cherries and sugar on medium high heat. Stir together the water and tapioca flour until combined and then pour into pan. Bring to a boil and then reduce heat to simmer for about 25 minutes.
While the filling is cooking make the cobbler topping and preheat the oven to 350 degrees. In a medium sized mixing bowl combine all of the cobbler (adding the melted coconut oil last) ingredients and stir up until very well combined. 
In a large baking dish (greased with coconut oil) pour your cherry mixture all over the bottom and then spoon the cobbler mixture on top to cover the cherry mixture. Bake for about 30-35 minutes until the cobbler mixture is cooked all the way through and a toothpick comes out clean. 

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