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Gluten Free Cherry Cobbler, made with fresh or frozen sweet cherries, is the perfect summer dessert, especially when cooked up on the grill!
A mixture of gluten free flour and almond meal come together to make this sweet topping gluten free. The combination of almond and cherries is the perfect flavor combination!
Gluten Free Cherry Cobbler is such an outstanding summer dessert. Why heat up your entire kitchen by cooking inside when you can easily cook a cobbler like this outside!
How long do you bake a cherry cobbler?
Whether you cook your cobbler on the grill like I did, or use your oven, it will take about an hour if you’re cooking at 375 degrees F.
The reason a cobbler takes so long to cook is because of the topping. It takes some time for that sweet biscuit topping to cook all the way through. Once it does, you’ll see it get crisp and golden brown top.
I’ve found that the 375F temperature is the perfect sweet spot. This temperature allows the topping to cook all the way through and then get brown. Any hotter will brown the top without cooking the topping all the way through. Any lower and it will start to dry out before getting browned.
How do you pit a cherry?
If you don’t already have one, a cherry pitter is a handy dandy tool every home chef should have in their kitchen. This little gadget holds a single cherry and pops the pit out.
It can be a messy process with teeny tiny little beads of dark red cherry juice flying through the air. Just plan on pitting your cherries on an easily cleanable surface… and don’t wear white.
If you want to make it easy on yourself, buy a bag of pitted frozen cherries. Because they’re such a great addition to things like smoothies, it’s easy to find frozen cherries. I got a big bag of frozen organic pitted sweet cherries at Costco and that’s what I ended up using for this recipe, even though fresh cherries are in season right now.
How to make gluten free cherry cobbler:
I started out with my Easy Quadruple Berry Cobbler recipe and modified it to make this gluten free version and used cherries instead.
Cherries always go with almonds. It’s just a known fact that can’t be denied. For that reason, it was easy to transform this recipe to a gluten free version. Instead of just swapping out the all-purpose flour with gluten free flour, I decided to go with a combination of equal parts gluten free flour and almond meal.
I also decided to add almond extract to both the cherries and the topping to really enhance that almond flavor. Additionally, I increased the quantity from my original recipe to scale it from a 9×9 pan to a 9×13 pan. I knew I’d want more.
This is a super easy cherry cobbler recipe. The fruit layer consists only of fresh cherries, lemon juice, and almond extract. No gel or cornstarch needed.
The topping is incredibly easy to mix together as well. Instead of cutting in the butter, which can be a messy process, I like to cut thin slices and lay them on top of the topping. As it cooks, it melts in and gives the top a beautiful golden brown color. The decorator’s sugar on top also gives it a wonderful sweet crunch.
Other Cherry desserts:
Love cherries? Well, then you will love these desserts:
- Cherry Almond Thumbprints pair the delicious flavors of cherry preserves and almond to make a buttery shortbread cookie
- If you’re looking for an easy yet unique dessert that will really impress, Vanilla Cake with Balsamic Cherry Mascarpone is what you need.
- Cherry Pie with a flaky homemade butter crust. This recipe uses sour cherries and a hint of almond for an unbeatable taste.
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Equipment
Ingredients
Filling:
- 6 cups cherries sweet (not tart), pitted, either fresh or thawed frozen
- 1/4 teaspoon almond extract
- 1 tablespoon lemon juice
Topping:
- 3/4 cup almond flour
- 3/4 cup gluten free flour okay to use all-purpose flour if gluten is okay
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg room temperature
- 1/2 cup heavy cream
- 1/4 teaspoon almond extract
- 6 tablespoons unsalted butter
- 1 tablespoon decorator's sugar
Instructions
- Set Traeger to smoke with lid open for about 5 minutes. Close lid and set temperature to 375°F.
- Add 6 cups cherries to a 9×13 baking dish. Toss with 1 tablespoon lemon juice and 1/4 teaspoon almond extract.
- If cherries are frozen, you can set them on the grill while it is heating up.
- In medium sized bowl, combine 3/4 cup almond flour and 3/4 cup gluten free flour, 1 cup sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt. Use a whisk to combine and eliminate lumps. In a separate bowl, combine 1 large egg, 1/2 cup heavy cream, and 1/4 teaspoon almond extract. Pour wet ingredients into dry and mix to combine. Mixture will be crumbly. Cover cherries with this mixture.
- Slice 6 tablespoons unsalted butter into thin slices and spread as evenly as possible on top of cobbler mixture. Sprinkle with 1 tablespoon decorator's sugar.
- Place cobbler onto grill and close the lid.
- Bake on preheated grill for about 60 minutes until golden brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello! Can I bake in the oven? If so, what temperature please.
Yes, and I would bake in the oven at the same temperature as I would bake on the grill – 375F. Enjoy!
The recipe says the topping mixture will be crumbly. I put the ingredient together as described. I ended up with a wet dough. Not a crumbling dry mixture. Did I miss something?
Gosh. It’s been a long time since I made this recipe. I may have made a mistake by saying the topping was crumbly because it’s a wet dough for all of my other cobbler recipes and I follow a similar process. How did it turn out?
I’m cooking for an event where half the folks will be gluten free. Can this be made a day ahead of time and reheated? Or alternatively prepared a day in advance of the event and baked the same day?
I would prepare it ahead of time and then bake it when you’re ready. Enjoy!
I made this in a regular oven at 375. Uncovered for 55 minutes. It turned out perfect!