Gluten-Free Cherry Cobbler (With a Paleo/Vegan Option)

Gluten-free cherry cobbler with a perfectly buttery topping makes for an incredible dessert to share with loved ones. Use fresh or frozen cherries for this epic treat! This recipe is refined sugar free with options to make it paleo or vegan.

Is there anything more attractive than a seasonal fruit-infused cobbler, crisp, or crumble during the summer months?  I find desserts using summer fruit are oh-so-satisfying on the taste buds, and are also a huge crowd-pleaser. BONUS POINTS: they are lots of fun to prepare!

This gluten-free cherry cobbler recipe is easy as can be and you’d never guess it is better for you than a traditional cobbler. All in all, this cherry cobbler recipe is:

• Gluten-free (can easily be made paleo – see recipe card below)
• Refined sugar-free
• Sweet and buttery
• Tastes like traditional cherry cobbler

The benefit to this recipe, aside from the fact that it’s refined sugar-free, is the topping is much easier to prepare than the classic approach. Traditionally, you would follow the same procedure as making a pie crust or a biscuit, cutting chilled butter and water into the dough, then refrigerating the dough prior to using. 

We’re skipping all of that with this approach by simply adding straight up melted ghee (or butter) to the flour mixture to prepare the topping. The result is the same buttery, flaky, amazingly delicious topping without all the added effort!

Plus, if you’re like me and you don’t have the patience to pit 8 cups of cherries, you can use two 16-ounce bags of frozen cherries to save time even further.

Let’s bake!

How to Make Gluten-Free Cherry Cobbler:

Preheat the oven to 400 degrees F.

Add the ingredients for the cherry filling to a large pot. Cover, heat over medium-high, and bring to a full boil. Reduce the heat and cook, stirring occasionally, until much liquid has seeped out of the cherries, about 5 minutes. Transfer this mixture to a large (13” x 9”) casserole dish.

Prepare the topping. Add all ingredients except melted ghee to a mixing bowl and stir together. Pour in the ghee and continue stirring until a thick dough forms.

Distribute the topping mixture over the cherry filling – I like leaving the topping in large chunks, but you can create an even layer or form it into disc shapes to take a biscuit approach. 

Bake on the center rack of the preheated oven 30 to 40 minutes, or until the topping is golden-brown and cherries are bubbly.

Serve cherry cobbler warm in bowls with ice cream!

Can I Make This Cobbler Paleo or Vegan?

Yes, absolutely! If you are grain-free and are looking for a paleo approach to the recipe, simply prepare the Paleo Vegan Topping in the recipe card below. The cherry filling mixture is already paleo-friendly so it does not need any adaptations.

Recipe Adaptations:

• Use two 16-ounce bags of frozen cherries instead of 8 cups of pitted fresh cherries.
• Make this dairy-free by using coconut oil instead of ghee or butter.
• Replace the tapioca flour with arrowroot flour or cornstarch.
• If you do cane sugar, replace the coconut sugar with brown sugar.

If You Like This Recipe, You’ll Also Love:

• Paleo Blackberry Cobbler 
• Paleo Pear Crumble
• Grain-Free Cherry Crumble
• Paleo Raspberry Crumble
• Paleo Strawberry Crumble
• Gluten-Free Peach Crisp

Dive on in to this buttery, sweet, tangy treat!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this Gluten-Free Cherry Cobbler, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Gluten-Free Cherry Cobbler

4.35 from 29 votes

By Julia

Prep: 20 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr

Servings: 6 to 8 people

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Gluten-free cherry cobbler that tastes like the real deal!

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Ingredients 

1x2x3x

Cherry Filling:

• ▢ 8 cups fresh cherries, pitted*
• ▢ 1/3 cup coconut sugar
• ▢ 1 Tbsp lemon juice
• ▢ 2 tsp tapioca flour
• ▢ 1 tsp pure vanilla extract
• ▢ 1/4 tsp sea salt, to taste

Gluten-Free Cobbler Topping

• ▢ 2 cups gluten-free all-purpose flour
• ▢ 1/2 cup coconut sugar
• ▢ 1/4 cup pure maple syrup
• ▢ 2/3 cup unsalted butter, or ghee, melted
• ▢ 1 tsp pure vanilla extract
• ▢ 1 tsp ground cinnamon
• ▢ 1/2 tsp sea salt

Paleo Vegan Topping Option:

• ▢ 2 cups Super Fine Almond Flour
• ▢ 1/3 cup coconut oil, melted
• ▢ 1/3 cup pure maple syrup
• ▢ 1/2 tsp almond extract, optional
• ▢ 1 tsp ground cinnamon
• ▢ 1/2 tsp sea salt

Instructions 

Prepare the Cherry Filling:

• Add the ingredients for the cherry filling to a large pot. Cover, heat over medium-high, and bring to a full boil. Reduce the heat and cook, stirring occasionally, until much liquid has seeped out of the cherries, about 5 minutes. Transfer this mixture to a large (13” x 9”) casserole dish.
• Preheat the oven to 400 degrees F.

Prepare the Topping:

• Add all ingredients except melted ghee to a mixing bowl and stir together. Pour in the ghee and continue stirring until a thick dough forms (Note: if you're preparing the paleo vegan version of the topping, simply stir all the ingredients together in a bowl).
• Distribute the topping mixture over the cherry filling - I like leaving the topping in large chunks, but you can create an even layer or form it into disc shapes to take a biscuit approach.
• Bake on the center rack of the preheated oven 30 to 40 minutes, or until the topping is golden-brown and cherries are bubbly. Serve cherry cobbler warm in bowls with ice cream!

Notes

*Or use two (16-ounce) bags of frozen cherries

Nutrition

Serving: 1of 8, Calories: 436kcal, Carbohydrates: 75g, Protein: 3g, Fat: 15g, Fiber: 4g, Sugar: 41g

Nutrition information is automatically calculated, so should only be used as an approximation.

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