If you're looking for a healthier twist on the classic cherry pie, then look no further than my Gluten-Free Sugar Cookie Cherry Cobbler. This cobbler is made from pitted cherries, almond extract, and a delicious, buttery, gluten-free crumble crust that also happens to be refined sugar-free.
Equipment
- 1 8x8 Baking Dish this one is a great option
- 1 Metal Straw to remove the cherry pits
Ingredients
For the Filling:
- 5 Cups Fresh Cherries pitted
- 2 Tablespoons Gluten-Free All-Purpose Flour or substitute traditional all-purpose flour
- ¼ Cup Granulated Monk Fruit Sweetener
- 2 Teaspoons Vanilla Extract
- ½ Teaspoons Almond Extract
- ½ Lemon juiced
For the Cobbler Topping:
- ⅔ Cup Granulated Monk Fruit Sweetener
- 1 Cup Gluten-Free All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Cinnamon
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Almond Extract
- ½ Teaspoon Kosher Salt
- 6 Tablespoons Unsalted Butter melted - can also substitute vegan butter or coconut oil
Instructions
- To make this cobbler, start by preparing the cherries. Pit the cherries according to this method and add them to a large bowl.
- Next, preheat your oven to 350 F.
- Add the flour, monk fruit sweetener, vanilla extract, almond extract, and lemon juice to the bowl with the cherries and stir to coat the cherries well. Then, transfer the cherries to an 8x8 baking dish.
- Next, prepare the crumble topping. Add the crumble topping ingredients (the granulated monk fruit sweetener, gluten-free flour, baking powder, cinnamon, vanilla extract, almond extract, kosher salt, and melted unsalted butter) and mix them together well. The mixture will look similar to a sugar cookie dough!
- Scoop the mixture into the baking dish, until it fully covers the cherries.
- Transfer the baking dish to the oven and allow it to bake for 35 minutes, until the cherries are bubbling around the edges and the crumble topping is golden.
- Once it's done baking, remove the dish from the oven and allow it to cool for 10 minutes.
- Once it's cool, serve it with a big scoop of vanilla ice cream, then serve and enjoy!
Calories: 192kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 200mg | Potassium: 198mg | Fiber: 4g | Sugar: 12g | Vitamin A: 318IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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