Gluten Free Cherry Cobbler

After picking all those cherries yesterday I just HAD to make a dessert with some of them. This is what we had for lunch:

Please note that I was making this to feed 11 people. Feel free to half the amount if you are feeding a smaller crowd.

FILLING INGREDIENTS:

12 cups of pitted cherries

4 tbsp lemon juice

2 tbsp arrowroot powder

4 tbsp raw cane sugar

INSTRUCTIONS:

Mix the lemon juice, arrowroot and raw cane sugar together and toss with the cherries. Place in a large, rectangular casserole/pie dish.

TOPPING INGREDIENTS:

1 1/2 cups crispy almonds ( I use raw almonds that I have soaked and dehyrated but you can use regular almonds or almond flour also.)

1 1/2 cups arrowroot powder

3/4 cup (12 tbsp) butter, softened

1/2 cup raw cane sugar

1/2 tsp salt

2 tsp vanilla

INSTRUCTIONS:

1. Preheat oven to 350F.
2. Place almonds in food processor or blender and process to a powder.
3. Add the remaining dry ingredients and mix well.
4. Add or cut in butter. (I do not have a food processor so I mix all the dry ingredients in my blender and then transfer that to a bowl and cut in my soft butter until combined and the mixture is crumbly.)
5. Bake at 350F for 1 hour.

Happy eating!

Liz

P.S. This recipe can be found in Nourishing Traditions by Sally Fallon, an excellent book.

Don’t have cherries? Substitute peaches, blueberries, apples etc. If using apples add 1 tsp cinnamon to the filling.