For the gluten-free biscuit topping:
- 1 cup gluten-free all-purpose flour (with xanthan gum)
- 2 Tbsp sugar
- 1½ tsp baking powder
- ¼ tsp salt
- ¼ cup cold unsalted butter, cubed
- ⅓ cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 1 egg (optional for extra richness)
For brushing & topping:
- 1 Tbsp milk or cream (for brushing)
- 1 Tbsp coarse sugar (optional for sparkle)
Instructions
- Preheat oven: Set to 375°F (190°C). Lightly grease a 9-inch baking dish.
- Make the filling: In a saucepan, combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt. Cook over medium heat until thickened and bubbly (about 5–7 minutes). Pour into the prepared baking dish.
- Prepare the topping: In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add liquids: Stir in milk, vanilla, and egg until just combined — don’t overmix. The dough should be soft and slightly sticky.
- Assemble: Drop spoonfuls of dough over the warm cherry filling, leaving a few gaps for steam to escape. Brush tops lightly with milk and sprinkle with coarse sugar.
- Bake: Bake 30–35 minutes, or until topping is golden brown and filling is bubbling at the edges.
- Cool & serve: Let cool for 10–15 minutes before serving. Enjoy warm with a scoop of vanilla ice cream or whipped cream.
Baking Tips
- Use a gluten-free flour blend that already contains xanthan gum for the best texture.
- Frozen cherries work perfectly — no need to thaw, just cook a bit longer when thickening the filling.
- For a crispier top, bake an extra 5 minutes or broil for 1 minute at the end (watch closely!).
- Add a dash of cinnamon to the cherries for a cozy twist.
Flavor Variations
- Mixed Berry Cobbler: Use half cherries and half blueberries or raspberries.
- Vegan Option: Use plant-based butter and almond milk — turns out just as delicious!
- Almond Crunch: Sprinkle sliced almonds over the dough before baking for extra texture.
- Low-Sugar Version: Replace sugar with maple syrup or coconut sugar.
Storage & Reheating
- Refrigerate: Store covered for up to 4 days.
- Reheat: Warm in the oven at 325°F for 10–15 minutes or microwave 30 seconds per serving.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight and reheat before serving.
Frequently Asked Questions
Can I use canned cherry pie filling? Yes, but reduce added sugar to 2 Tbsp and skip the cornstarch step.
Can I make it dairy-free? Absolutely — use vegan butter and oat or almond milk.
What’s the best way to serve it? Warm with vanilla ice cream or coconut whipped cream.
Conclusion
This Gluten-Free Cherry Cobbler is a comforting, old-fashioned dessert made modern with a tender gluten-free crust. Bursting with juicy cherries and topped with buttery golden biscuits, it’s proof that gluten-free baking can be just as rich and satisfying as the classic version!