By Salt 106.5 Network Thursday 10 Nov 2022LifestyleReading Time: 2 minutes
This perfectly healthy dessert is packed with so much flavour. The filling has a delicious cherry-almond flavour then baked with an easy scone topping made from almond meal, coconut flour and arrowroot.
Serve topped with vanilla coconut ice cream or dairy-free cream (recipe for Whipped Cashew Cream here). I’ve made my version of Cherry Cobbler with fresh, sweet, locally grown Western Australian organic cherries, I’m so grateful that I have easy access to them when in season.
Serves: 8 | Prep Time: 00:30 | Cooking Time: 00:35
Ingredients
CHERRY FILLING:
- 1 kg pitted cherries, (I use a cherry/olive pitter to remove the seeds)
- 1/3 cup maple syrup (100%)
- 1 Tbsp lemon juice
- 2 tsp vanilla extract (organic)
- 1 1/2 tsp almond extract (organic)
- Pinch of fine sea salt
- 1 1/2 Tbsp arrowroot flour, or tapioca
- 2 Tbsp filtered water, (to blend with the arrowroot)
TOPPING:
- 2 cups almond meal/flour, (from blanched almonds)
- 1/3 cup coconut flour
- 1/3 cup arrowroot flour, or tapioca
- 2 tsp baking powder (gluten free)
- 1/4 tsp fine sea salt
- 150 ml almond milk
- 1/3 cup maple syrup (100%)
- 1/4 cup melted ghee, or coconut oil
- 2 lge egg(s)
- 1 tsp vanilla extract (organic)
- 2 tsp almond extract (organic)
Directions
- Add the pitted cherries, maple syrup, lemon juice, vanilla, almond extract and salt to a large saucepan. Cook uncovered over medium heat for approximately 10 minutes, stirring often.
- Add the arrowroot to a small cup with the two tablespoons of water and mix well to dissolve. Pour into the simmering cherries and stir through, allow to continue simmering for a further 1 – 2 minutes until the sauce has thickened. Remove from the heat.
- Preheat oven to 170c (fan-forced). Grease a large (2.25 – 2.5 litre) ovenproof dish and spoon in the cherry filling then set aside.
To prepare the topping:
- Add the almond meal, coconut flour, arrowroot, baking powder and salt to a large bowl. Stir well and remove any lumps.
- Pour in the almond milk, maple syrup, ghee, eggs, vanilla and almond extract and use an electric handheld beater on medium to combine the topping mixture.
- Spoon dollops of the topping mixture evenly over the top of the cherry filling then smooth over to create an even surface.
- Bake for 35 – 40 minutes until the topping is firm and lightly golden in colour. Allow to cool for 1.5 – 2 hours before serving.
Serve at room temperature or warm with dairy-free cream of choice or vanilla coconut ice cream.
The cobbler can be made a day ahead and once cooled, cover and place in the fridge. To serve warm, place in a preheated oven for 10 minutes to take the chill off but don’t overheat or the filling may thin out a little.
Article supplied with thanks to The JOYful Table. Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.