Easy gluten free cherry cobbler recipe
Nothing says summer like a fresh pan of cherry cobbler. You will no longer be left out of the summer dessert with this easy gluten free cherry cobbler recipe. It’s perfect for any summer gathering.
Top your cobbler with dairy free ice cream
Gluten free cherry cobbler recipe
- Contains NUTS
- 121 grams sorghum flour
- 102 grams sweet rice flour
- 288 grams coconut sugar, plus some extra for sprinkling
- 7 grams baking powder
- 80 mL nut milk [cashew milk recipe]
- 5 mL vanilla extract
- 170 grams palm oil shortening
- 900 grams sweet cherries
- 5 grams cinnamon
- pinch of nutmeg
- pinch of allspice
- pinch of salt
- 5 grams arrowroot powder
- 60 mL lemon juice
- 30 grams coconut sugar
Preheat oven to 350 degrees F.
Sift together the sorghum flour, sweet rice flour, baking powder, and coconut sugar. Stir in the nut milk and vanilla extract. Cut in the palm oil shortening, mixing as you go, until the mixture forms a soft dough that holds it shape when squeezed together.
Grease an 8 x 8 baking dish. Put the cherries in the dish to create a thick layer that comes about two inches up the sides. Add arrowroot to thicken the cherry juice, then add lemon juice. Add cinnamon, nutmeg, and allspice, then stir in slightly. Sprinkle with the remaining 2 tablespoons sugar across the top.
Take the dough by the handful and pat it into small circles that are about 1/2 inch thick. Lay them across top of the cherries, continuing until all the cherries are covered. Sprinkle the top of the cobbler with extra sugar for extra crunch.
Bake for 55 minutes until the crust is light golden brown. Let cool slightly, then serve. Serves 12.