Recipe by: Michele Rosen

This Cherry Cobbler is sponsored by Chelan Fresh and all opinions are my own, as always.

This paleo and vegan cherry almond cobbler is sure to become a family favorite!  A sweet fresh cherry filling is baked with a biscuit cobbler topping and toasty almonds that’s gluten free, dairy free, and egg free.  It’s perfect served with a big scoop of coconut vanilla ice cream or on its own!  Easy to make and the perfect healthy dessert for Summer.

Gooey sweet juicy fresh cherries topped with a sweet biscuit that tastes better than cake? And it’s both paleo AND vegan? I’m sold.

Cobblers are such a go-to dessert for me, mainly because they’re so EASY yet my family loves them as much as any pie.  Maybe even more than pie!

I decided to add both almond extract and sliced almonds to this cobbler because I absolutely can’t get enough of the cherry-almond flavor combo!  

The cobbler topping turns out crisp on the outside with toasty almonds, and like a soft vanilla cake on the inside.  I’m hooked and I know you will be too!

What You Need to Make this Paleo Cherry Cobbler

Simple ingredients and an easy technique make this the best dessert for when you don’t have a lot of time to spend baking.  Here’s what you’ll need to prepare the cobbler:

How to Make Cherry Almond Cobbler

First, preheat your oven to 375° F and lightly grease a 9” baking dish or pie dish with coconut oil.

In a large bowl bowl, combine the cherries, almond extract, tapioca and sugar and stir to coat. Transfer to the prepared baking dish and set aside.

In a separate bowl, combine the almond flour, tapioca, baking powder, salt and sugar. Using a fork or pastry blender, cut the solid coconut oil into the the mixture until crumbly. Stir in the almond milk, vanilla, and almond extract until a dough forms. 

Scoop the dough in about 1/4 cup amounts, flatten with your hands and place all over the cherry layer. Bake in the preheated oven for 30-35 minutes or until the cherries are bubbly and topping is golden brown.

How to Serve Cherry Cobbler

This dessert is amazing served slightly warm but room temperature works well too!

I like to let it cool for at least 20-30 minutes after baking so it’s not super hot. You can also gently reheat it in the oven if it’s completely cooled if you want it warm.

I love a big scoop of coconut vanilla ice cream on top (love the Coconut Bliss brand) on the warm cobbler.  The ice cream gets nice and melty and the biscuit is like a crisp sugar cookie outside and cake-like inside.  So delicious!

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