This Cherry Cobbler is sponsored by Chelan Fresh and all opinions are my own, as always.
This paleo and vegan cherry almond cobbler is sure to become a family favorite! A sweet fresh cherry filling is baked with a biscuit cobbler topping and toasty almonds that’s gluten free, dairy free, and egg free. It’s perfect served with a big scoop of coconut vanilla ice cream or on its own! Easy to make and the perfect healthy dessert for Summer.
Gooey sweet juicy fresh cherries topped with a sweet biscuit that tastes better than cake? And it’s both paleo AND vegan? I’m sold.
Cobblers are such a go-to dessert for me, mainly because they’re so EASY yet my family loves them as much as any pie. Maybe even more than pie!
I decided to add both almond extract and sliced almonds to this cobbler because I absolutely can’t get enough of the cherry-almond flavor combo!
The cobbler topping turns out crisp on the outside with toasty almonds, and like a soft vanilla cake on the inside. I’m hooked and I know you will be too!
What You Need to Make this Paleo Cherry Cobbler
Simple ingredients and an easy technique make this the best dessert for when you don’t have a lot of time to spend baking. Here’s what you’ll need to prepare the cobbler:
- Chelan Fresh sweet cherries
- tapioca flour, or arrowroot
- coconut sugar or maple sugar
- blanched almond flour
- aluminum free baking powder
- fine grain sea salt
- organic coconut oil
- unsweetened almond milk
- pure vanilla extract
- pure almond extract
- sliced almonds
How to Make Cherry Almond Cobbler
First, preheat your oven to 375° F and lightly grease a 9” baking dish or pie dish with coconut oil.
In a large bowl bowl, combine the cherries, almond extract, tapioca and sugar and stir to coat. Transfer to the prepared baking dish and set aside.
In a separate bowl, combine the almond flour, tapioca, baking powder, salt and sugar. Using a fork or pastry blender, cut the solid coconut oil into the the mixture until crumbly. Stir in the almond milk, vanilla, and almond extract until a dough forms.
Scoop the dough in about 1/4 cup amounts, flatten with your hands and place all over the cherry layer. Bake in the preheated oven for 30-35 minutes or until the cherries are bubbly and topping is golden brown.
How to Serve Cherry Cobbler
This dessert is amazing served slightly warm but room temperature works well too!
I like to let it cool for at least 20-30 minutes after baking so it’s not super hot. You can also gently reheat it in the oven if it’s completely cooled if you want it warm.
I love a big scoop of coconut vanilla ice cream on top (love the Coconut Bliss brand) on the warm cobbler. The ice cream gets nice and melty and the biscuit is like a crisp sugar cookie outside and cake-like inside. So delicious!
About Chelan Fresh Cherries
I’m thrilled to partner with Chelan Fresh and use their delicious sweet red cherries in this recipe!
Chelan Fresh cherries are grown by 3rd and 4th generation family farmers who are passionate about the fruit, the land, and the legacy they leave behind. This Tradition of Trust starts with diversity in growing regions, varieties and investment in technology to ensure they deliver what they promise every time.
Make sure to visit my Instagram today for a special giveaway with Chelan Fresh Cherries! It’s time to make the most of cherry season – whether it’s making your favorite cherry recipes or simply snacking on them alone because they’re perfect as is.
I hope you’re ready for a new favorite recipe to make with fresh cherries! Find out more information about Chelan Fresh Cherries here:
FB- https://www.facebook.com/ChelanFresh
IG- https://www.instagram.com/chelanfresh/
Twitter- https://twitter.com/ChelanFresh
Pinterest- https://www.pinterest.com/chelanfresh/cherries/
YouTube- https://www.youtube.com/user/ChelanFreshWA
Cherry Almond Cobbler {Paleo, Vegan}
Cherry Almond Cobbler {Paleo, Vegan}
Ingredients
Filling:
- 2 lbs cherries pitted (and halved, if large)
- 1/2 tsp almond extract
- 1 Tbsp + 2 teaspoons tapioca flour or arrowroot
- 1/4 cup coconut sugar or maple sugar
Cobbler topping:
- 1 1/4 cups blanched almond flour
- 1/3 cup tapioca flour or arrowroot
- 1 1/2 tsp aluminum free baking powder or make your own paleo baking powder**
- 1/4 tsp fine grain sea salt
- 1/4 cup coconut sugar or maple sugar
- 1/4 cup organic coconut oil solid
- 1/4 cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 1/2 cup sliced almonds
Instructions
- Preheat your oven to 375° F and lightly grease a 9” baking dish or pie dish with coconut oil.
- In a large bowl bowl, combine the cherries, almond extract, tapioca and sugar and stir to coat. Transfer to the prepared baking dish and set aside.
- In a separate bowl, combine the almond flour, tapioca, baking powder, salt and sugar. Using a fork or pastry blender, cut the solid coconut oil into the the mixture until crumbly. Stir in the almond milk, vanilla, and almond extract until a dough forms.
- Scoop the dough in about 1/4 cup amounts, flatten with your hands and place all over the cherry layer. Bake in the preheated oven for 30-35 minutes or until the cherries are bubbly and topping is golden brown.
- Allow to cool for at least 15-20 minutes in the dish, and serve warm, topped with coconut vanilla ice cream if desired. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!
Do you think a substitution of blackberries and raspberries could work? I can’t eat cherries right now. ??
Can i substitute stevia or monkfruit instead of the coconut/maple sugar?
I used Lakantos with great success!
Do you think frozen cherries would work in this? I am thinking of making this tonight and have an abundance of them.