‘Tis the season for all things cherries, and I cannot stop eating them. They’re one of my favorite fruit, and this time of year they are so good. In my never-ending quest to eat more cherries, I came up with this simple healthy cherry cobbler that is vegan, dairy free, gluten-free, and Paleo. It takes just a few ingredients to make, it’s quick and easy to throw together, and it’s super satisfying. Top it with some ice cream for truly decadent dessert. Hope you enjoy!
Making healthy cherry cobbler
The first part of making this cobbler is creating the cherry filling. You’re going to need about 7 cups of either fresh or frozen cherries, with the pits removed. Add them into a medium sauce pan over medium heat, add your choice of sweetener (I used monk fruit sweetener but you could use any) and mix until it starts to bubble. Stir the cherries for about five minutes, until they’re releasing and good amount of juice. Then you’re going to add cornstarch, which is going to absorb a lot of that liquid and create a thicker filling. Once it’s thick, remove from heat and put into the bottom of a greased 9 x 9 pan and set aside.
To create the topping for this cobbler, you’re going to combine almond butter, almond flour, coconut flour, maple syrup, and a little bit of baking powder. You’ll mix them all together and get dough that’s very similar to cookie dough. You’ll crumble that all over the cherry filling, covering it as evenly as possible.
Bake at 350F for 15 min to allow the topping to bake and the cherries to bubble. Remove from the oven, let cool slightly, and then it’s ready to enjoy. Scoop it, top it with some ice cream, and enjoy!
Healthy Cherry Cobbler
Equipment
- Mixing Bowl
- Medium saucepan
- 9×9 Pan
Ingredients
- 40 oz frozen cherries 7 cups
- 1/2 cup monk fruit sweetener
- 3.5 tbsp cornstarch
- Pinch salt
- 1/2 cup almond butter natural
- 2.5 tbsp maple syrup
- 6 tbsp almond flour
- 1 tbsp coconut flour
- 1 tsp baking powder
Instructions
- Add cherries to large saucepan with Splenda and simmer the berries for ~5-10 min. Once the cherries have released liquid, add corn starch and stir, let thicken (about 5-8 min). Remove from heat and set aside.
- Preheat oven to 350F.
- Combine crumble topping ingredients until you have a solid dough ball.
- Lightly grease a 9×9 baking pan, pour in cherry filling, and then crumble the dough ball over top, creating an even topping layer.
- Bake for 15 min, remove from oven, and let cool slightly. Cut and serve with ice cream or whipped cream and enjoy!
