Honey Cherry Cobbler
"I have made this recipe a few times and have revised it to remove milk and butter. I chose to do this because this recipe is gluten-free, so I was aiming to lean to a more healthy dessert. No processed sugar. No animal-based ingredients. You can use either store-bought fresh cherries or your own frozen cherries from last season for this treat. Try using various types of cherries to change the sweetness and flavor of the cobbler, or use your favorite variety from other cherry concoctions. One of our favorite ways to change up this recipe is to mix blackberries or raspberries with the cherries…it’s really the bee’s knees!"
NotesCalories: 300kcal | Carbohydrates: 38g | Protein: 3g | Fat: 17g | Saturated Fat: 13g | Sodium: 82mg | Potassium: 252mg | Fiber: 4g | Sugar: 23g | Vitamin A: 50IU | Vitamin C: 8.1mg | Calcium: 76mg | Iron: 1mg
Preparation Time15 min
Cooking Time45 min
- 2 cups gluten-free flour Bob's Red Mill
- 1 cup gluten-free old-fashioned rolled oats not instant
- 1 cup plant-based milk any nut milk will work
- 1 cup Waxing Kara Honey plus 3 tbsp. for filling
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon divided
- 1 cup coconut oil divided
- 1 tablespoon orange zest optional
- 1 teaspoon almonds or walnuts chopped, optional
Preheat oven to 375°F. Coat 8-inch-square baking dish (or similar 1 1/2- to 2-quart dish) OR 6 individual ramekins with cooking spray and place on cookie sheet.
Prepare topping. Mix flour, oats, honey, 1/8 tsp cinnamon and salt in a medium bowl with a fork. Add oil (less 1 tbsp.) and mix. Add plant-based milk and blend with a fork. Add orange zest and blend with your fingertips until the dry ingredients are moistened. You may need to add a little more milk. Add nuts to batter if desired. The consistency should be similar to biscuits.
To prepare filling, combine filling ingredients in a large bowl; toss to coat evenly. Place the filling in the prepared baking dish(es).
Dollop the topping over the filling. It should almost look like you're dropping biscuits on top of the fruit. Bake, uncovered, on top of a lined baking sheet, until the fruit is bubbly and tender and the topping is lightly browned, about 45 minutes.
Let cool for at least 15 minutes before serving. Serve warm or at room temperature accompanied by plant-milk ice cream.