Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe.
A gluten-free cherry cobbler with homemade cherry pie filling is a delightful dessert that combines the tartness of fresh cherries with a sweet, crumbly topping. Since there is no gluten it is a perfect choice for those with sensitivities or Celiac disease, without compromising the rich, comforting taste of a traditional cherry cobbler.
Ingredients
– Northwest cherries, pitted – coconut sugar – lemon juice – tapioca flour – pure vanilla extract – sea salt Gluten-Free Cobbler Topping – Gluten-free all-purpose flour – Coconut sugar – Pure maple syrup – Unsalted butter, or ghee – Pure vanilla extract – Lemon juice – Ground cinnamon – Sea salt
How to Make Cherry Cobbler
Make the Cherry Pie Filling: Start by washing and pitting the cherries. Prepare the Cherry Filling: Make the gluten-free cherry pie filling according to the Gluten-Free Cherry Pie recipe.
How to Make Cherry Cobbler
Prepare the Topping: Mix everything except melted butter in a bowl. Then add the butter and mix until you get a thick dough.
How to Make Cherry Cobbler
Prepare Your Baking Dish: Prepare an 11×13 casserole dish with butter or non-stick baking spray. Place the cherry pie filling into the bottom of the dish. Place the topping on top of the cherry filling. You can leave it in big chunks, make it smooth or even shape it like biscuits.
How to Make Cherry Cobbler
Bake the cobbler in the middle of the oven for 30 to 40 minutes, or until the top is golden and the cherries are bubbly. Enjoy the warm cherry cobbler in bowls with ice cream!