On the way home from a camping trip earlier this summer, we stopped for gas which was inevitably nearly $5 a gallon. But in better news, there was a local cherry farmer in the parking. Thus, the inspiration for a cherry cobbler recipe was born!
Cherry Filling Ingredients:
4 cups of fresh cherries, pitted*
3 tbsp Granulated sugar
2 tbsp Brown sugar
1/2 tbsp Lemon juice
1 tsp Tapioca flour
1 tsp Vanilla extract
1/4 tsp Sea salt
Cobbler Topping:
1 cup Gluten-free flour
1/4 cup Granulated sugar
1/3 cup Maple syrup
2/3 cup Vegan butter, melted
1/2 tsp Vanilla extract
1/2 tsp Ground cinnamon
1/4 tsp Sea salt
Steps:
Preheat the oven to 400ºF.
In a medium pot, combine all of the cherry filling ingredients. On medium-high heat, stirring occasionally for about 5 minutes.
Pour the cherry filling into an 8x8" glass baking dish.
In a medium-sized mixing bowl, combine all cobbler toppings. Mix until a crumbly dough forms.
Sprinkle the topping evenly in the 8x8 dish, on top of the cherry filling.
Place in the oven for 30-40min, until the topping is golden brown and the cherry filling is bubbling.
Let cool for 5 minutes. Cut into the desired amount of pieces and top with ice cream!
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