This is my all time favorite dessert. It’s quick, easy to make and oh so delicious. All ingredients are plant based and you can find them at your local market. The original recipe, you can find on the roasted root.com. I modified it to meet my grain-free lifestyle.
Ingredients
Cherry Filling:
- 8- 10 cups frozen pitted dark cherries
- 1 Tbsp lemon juice
- 2 tsp arrowroot flour
- 1 tsp almond extract
- 1/4 tsp sea salt
Vegan Paleo Topping:
- 2 cups Blanched Super Fine Almond Flour
- 1/3 cup avocado oil
- 1/3 cup pure maple syrup
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
Prep time: 20 minutes
Cook time: 20-30 minutes
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 to a mixing bowl and stir together.
- Distribute the topping mixture over the cherry filling. As you can see, 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 20 to 30 minutes, or until the topping is golden-brown and cherries are bubbly. Serve cherry cobbler warm in bowls with your favorite non-dairy ice cream!
Enjoy!!
