Cherry Cobbler

Cherry Cobbler

  • Serves: 8
  • Prep Time: 00:30
  • Cooking Time: 00:35
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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.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 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.

cherries

Cherries are a sweet, tart stone fruit, packed with antioxidants. They are not only one of the healthiest fruits, but they also rank as one of the most health-protective foods. Besides being full of antioxidants, they can protect against diabetes, promote healthy sleep, give arthritis relief, cherries are also known to lower the risk of gout attacks.

maple syrup (100%)

Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.

lemon juice

Use freshly squeezed lemon juice. Most store bought lemon juice containers preservatives.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

almond extract (organic)

Organic almond extract manufactured by ‘Frontier Natural Flavors’ has the best flavour, and price I've found. I purchase it online from iherb.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

filtered water

I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. Almond meal/flour is rich in manganese which helps the body heal after injuries and also helps the body break down carbohydrates. Almond flour is also rich in magnesium, which can help control your blood sugar levels. It's rich in vitamin E and other antioxidants, which may help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease. Almonds are also a good source of calcium.

All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.

coconut flour

Coconut flour is made by drying and grinding the meat of a coconut to a fine texture. Coconut flour is a low-carb flour that's an excellent source of dietary fibre and protein. It's a good grain-free and nut-free alternative but does require a larger amount of liquid than normal when used for baked goods. When replacing in a recipe that calls for wheat flour (or almond meal), use this guide; 1 cup of regular flour = 1/3 cup coconut flour, add an extra egg and an extra 1/3 cup of liquid. It can be used in soups, gravies and stews as a thickener and adds a boost of nutrition. There are now quite a few brands of coconut flour available and they all seem to perform differently depending on how coarse the texture is. In my recipes I used Organic Coconut Flour from 'Let's Do Organic' and 'Red Tractor Foods' I like their finer texture.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

baking powder (gluten free)

Baking Powder is a rising agent for baked goods. If substituting for baking soda you will need 4 times the quantity. Ensure you purchase a gluten free, no aluminum brand. Alternatively, you can make your own baking powder; 1 teaspoon of baking powder is equal to 1⁄4 teaspoon of baking soda and 1⁄2 teaspoon of cream of tartar. Note, that they should only be combined when preparing your recipe.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

almond milk

A dairy free milk made from soaking almonds over night, rinsing well and blending with fresh water. Drained through a nut bag and all the liquid milk squeezed out. Recipe on page 297 of The JOYful Table cookbook, if purchasing a commercial brand, read label to avoid added sugars, gums, thickeners and preservatives.

maple syrup (100%)

Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.

ghee

Ghee is clarified butter, it is pure butter fat that has had the milk solids removed. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brand is Organic Valley Purity Farms which I purchase online from iherb. It is also very easy to make yourself.

egg(s)

I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

almond extract (organic)

Organic almond extract manufactured by ‘Frontier Natural Flavors’ has the best flavour, and price I've found. I purchase it online from iherb.