Vegan Cherry Cobbler
This vegan cherry cobbler is delicious and easy dessert that celebrates the best of summer cherries.
Equipment
- 1 Multi Cherry Pitter
Ingredients
Cherry Filling
- 4 cups Fresh Sweet Cherries
- ¼ cup Fine Cane Sugar
- 1 tablespoon Vanilla Extract
- 1 tablespoon Lemon Juice
- 2 teaspoon Corn Starch
Batter
- ¾ cup All Purpose Flour
- ¼ cup Almond Flour
- 1 teaspoon Cinnamon Powder
- ⅓ cup Fine Cane Sugar
- 1 cup Almond/Oat Milk sub with regular milk for non-vegan version
- 1 teaspoon Baking Powder
- 6 tablespoon Vegan Butter sub with regular butter for non-vegan version
- ¼ teaspoon Salt
Instructions
Cherry Filling
- Preheat oven to 350 deg F. Heat a sauce pan to medium low heat. Add all the ingredients for the cherry filling and mix well. Let it cook for 4-5 minutes until you can see the liquids being released and getting slightly thick. Turn off stove and keep side.
- In another bowl, add all the dry ingredients for the batter and mix well. Add in the milk and stir until all the ingrdients are just mixed.
- Heat the butter in a 9x5 oven safe pan by placing in the hot oven for a 30 seconds. Once melted and cooled for a few seconds, add the batter gently in to the melted butter. Do not mix. Now spoon the cherry filling evenly all over.
- Place in the oven and bake for 30-40 minutes until golden brown. Remove and let it cool for 30 minutes before serving.
Notes
- You can skip the almond flour and use only one cup of AP flour in the recipe.
- If melting the butter in a microwave, ensure the pan is microwave safe.
- Check the section in the post for details about using frozen or canned cherries.
- All nutrition values provided are approximate and are not exact values.