Recipe by: Michele Rosen

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!

Yield: 10 Servings

Filling:

  • 2 lbs cherries, pitted (and halved, if large)
  • 1/2 tsp almond extract
  • 1 Tbsp + 2 tsps tapioca flour, or arrowroot
  • 1/4 cup coconut sugar or maple sugar

Cobbler topping:

Method:

  1. Preheat your oven to 375° F and lightly grease a 9” baking dish or pie dish with coconut oil.
  2. In a large bowl, combine the cherries, almond extract, tapioca and sugar and stir to coat. Transfer to the prepared baking dish and set aside.
  3. 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 mixture until crumbly. Stir in the almond milk, vanilla, and almond extract until a dough forms.
  4. 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.
  5. 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!

What You Need to Make 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:

How to Make Cherry Almond Cobbler

  1. First, preheat your oven to 375° F and lightly grease a 9” baking dish or pie dish with coconut oil.
  2. In a large bowl, combine the cherries, almond extract, tapioca and sugar and stir to coat. Transfer to the prepared baking dish and set aside.
  3. 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 mixture until crumbly. Stir in the almond milk, vanilla, and almond extract until a dough forms.
  4. 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

  1. This cherry almond cobbler is amazing served slightly warm but room temperature works well too!
  2. 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.
  3. 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!
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