When it comes to summer desserts, fresh and comforting options are a must. This paleo and vegan cherry cobbler checks all the boxes. This is one of those recipes that comes together effortlessly and never fails to impress. The warmth of the cherries melts perfectly with the crunch of the cobbler topping creating the ultimate summer indulgence, perfect for a July 4th celebration!

Cherry Cobbler

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

6-8

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

For the Cobbler
1 cup almond flour
2/3 cup tapioca flour
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons coconut sugar
1/4 cup unsweetened nut milk
3 tablespoons maple syrup
3 tablespoons coconut oil
1 tablespoon vanilla extract
For the Cherry Filling
4 cups fresh or frozen pitted cherries
1 tablespoon lemon juice
1/4 cup maple syrup
1 tablespoon tapioca flour

Directions

Preheat the oven to 350F. Line a 9 x 9 or 9 x 13 baking dish with parchment paper or grease with oil or butter (if not vegan). Set aside.
In a large bowl, whisk together the almond flour, tapioca flour, baking powder, salt, and coconut sugar. Add the milk, maple syrup, oil, and vanilla. Mix until just combined and set aside.
Prepare the Cherry Filling: In a separate bowl, combine the pitted cherries, lemon juice, maple syrup, and tapioca flour until the cherries are coated. Pour the cherries into the prepared baking dish and spread evenly.
Add the cobbler batter in large spoonfuls to cover the cherry mixture. Bake until the cobbler is light golden brown and crisp at the edges, 30 to 40 minutes.
Serve warm, ice cream or whipped topping encouraged.