Gluten Free Cherry Cobbler
This gluten free cherry cobbler has a rich, jammy filling and the simplest topping you pour right over the cherries. Make it with fresh or frozen cherries any time of year!
Why this recipe works
Cherries have firmer flesh and thicker skins than berries, so they’re briefly cooked before the cobbler goes into the oven. That gives them time to soften and release their juices without leaving the topping overbaked.
There’s no fussy biscuit dough to cut, shape, or spoon over the fruit. Just mix the simple batter and pour it directly over the warm cherry filling.
Melted butter goes between the fruit and topping, where it adds richness and helps the edges turn golden. As the cobbler bakes, the fluffy topping absorbs some of the cherry juices without disappearing into the filling.
Recipe ingredients
Here’s what you need to make this recipe. For full amounts, scroll down to the recipe card below:
- Cherries: The base of the recipe and the bulk of the filling, they provide a sweet-tart flavor release their juices to form a rich sauce.
- Sugar: In the filling, adds sweetness to balance out the tart flavor of the cherries and helps to thicken the sauce when it cooks; in the topping, also adds sweetness and locks in moisture for tenderness.
- Cornstarch: Helps absorb some of the excess moisture from the cherries so the filling isn’t runny.
- Butter: Adds rich, buttery flavor, helps blend the fruit juices into the topping and keeps the filling from drying out during baking. It also helps the edges turn golden brown in the oven.
- Gluten free flour blend: Provides all of the structure for the topping, especially since there are no eggs. Be sure to add xanthan gum if you’re using a blend that doesn’t contain any. And be sure to use a high quality blend without any grittiness. Bob’s Red Mill 1-to-1 works very well, but needs about 1/4 teaspoon extra xanthan gum since it has some, but not enough, to prevent a crumbly result.
- Baking powder: Provides all the rise for a fluffy topping that absorbs all those cherry juices.
- Vanilla: Adds depth of flavor to the topping.
- Salt: Brightens the other flavors and balances sweetness.
- Milk: Adds moisture to bring the topping together, and some richness and flavor, especially if you use whole milk.
Ingredient substitutions
This adaptable recipe is already naturally egg-free. Here’s how you can try substituting other ingredients to suit your needs:
Dairy free
In place of dairy butter, try block-style vegan butter like Melt, Miyoko’s or Trader Joe’s brands. In place of cow’s milk, try to use a nondairy milk with some fat and that has a similar consistency to dairy milk. I recommend using unsweetened and unflavored coconut milk in the carton or soy milk.
Cornstarch
In place of cornstarch in the filling, if you can’t have corn or just don’t want to use it, replace it with an equal amount of tapioca starch/flour.
Cherries
The cherries in this recipe need to be cooked down first because they have a thicker skin and meatier flesh than berries. Cooking them first breaks them down a bit first, so they bake at the same as the topping. If you’d rather use berries, which have a thin skin and are more delicate, don’t cook the berries first. And add some more cornstarch, since berries have more moisture.
Storage suggestions
Try covering any leftover cobbler with plastic wrap before it’s fully cooled to lock in some moisture, then store in the refrigerator for 3 to 5 days. Sprinkle lightly with water then microwave briefly to refresh before serving.
You can also cook the filling ahead of time, let it cool, then store in a sealed container in the refrigerator for up to 1 week. Let it come to room temperature, then top and bake as instructed before serving.
I don’t recommend freezing any leftovers, since the filling may become icy and the topping may dry out.
Gluten Free Cherry Cobbler
Ingredients
For the filling
- 2 cups (300 g) cherries, pitted (frozen cherries work well)
- ⅓ cup (2 2/3 fluid ounces) lukewarm water
- ¼ cup (50 g) granulated sugar
- 1 tablespoon (9 g) cornstarch
- 4 tablespoons (56 g) butter
For the topping
- 1 cup (140 g) all purpose gluten free flour blend
- 1/2 teaspoon xanthan gum, omit if your blend already contains it
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup (8 fluid ounces) whole milk, at room temperature
Instructions
Make the filling
- Place the cherries, water, ¼ cup sugar, and cornstarch in a medium-size, heavy bottom saucepan.
- Cook over medium heat, stirring occasionally, until the cherries are softened and the mixture has started to thicken (5 to 7 minutes).
- Remove the pan from heat and transfer the filling to the prepared 8×8 inch baking dish.
- Melt butter and pour it evenly over the cherry filling in the baking dish.
Make the topping
- In a large mixing bowl, place the flour blend, xanthan gum, sugar, baking powder, and salt and whisk to combine well.
- Add the milk and vanilla, and mix until well-combined.
Assemble and bake
- Pour the topping mixture over the filling in the baking dish.
- Place in center of the preheated oven and bake until the filling is bubbling, a toothpick inserted into the topping comes out clean, and the edges are golden brown (about 30 minutes).
- Allow to rest for about 15 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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