Cherry Cobbler with Lemon Shortcake Topping

(GF & Vegan) 🍒🍋✨

Makes an 8x8-inch (2-quart) cobbler

A juicy cherry filling, topped with tender lemon-scented gluten-free vegan shortcakes. You could also swap the cherries out for blueberries!!

🍋 Lemon Shortcake Topping

Ingredients

• 2¼ cups almond flour

• ¾ cup tapioca/arrowroot

• 1 tbsp ground flax

• 1 tsp baking powder

• ½ tsp sea salt

• 1 tsp finely grated lemon zest

• ½ cup (80g) cold coconut oil, palm shortening, or vegan butter

• ½ cup cold water

• 2 tbsp maple syrup (or sub sugar-free maple syrup)

• 1 tsp vanilla

Instructions

1. Add almond flour, tapioca starch, flax, baking powder, salt, and lemon zest to a food processor and pulse to combine.

2. Add the cold fat and pulse until the largest pieces are about pea-sized.

3. Add cold water, maple syrup, and vanilla. Pulse just until a dough forms.

4. Chill the dough for 15–20 minutes while you prepare the filling

🍒 Cherry Filling

Ingredients

• 2 lb fresh sweet cherries, pitted

• ⅓ cup granulated sweetener of choice (if cherries are very sweet; use up to ½ cup if tart) - I used 1/2 cup allulose

• ¼ cup lemon juice

• 3 tbsp tapioca/arrowroot

• 1 tsp vanilla

• ½ tsp cinnamon

• ¼ tsp almond (optional, but pairs really well with cherry!)

• Pinch sea salt

Instructions

1. Preheat oven to 375F

2. Whisk the tapioca/starch into the lemon juice until smooth

3. Stir in the vanilla, almond extract, sugar, cinnamon, & salt

4. Pour over the cherries in an 8x8-inch baking dish and toss well

5. Set aside while finish preparing the topping

Assemble & Bake

1. Pat the chilled dough to about ¾-inch thick

2. Cut into small rounds, or simply portion rustic drop biscuits

3. Arrange the biscuits over the cherry filling, leaving a little space between them for steam to escape

4. Brush the tops with a little maple syrup or melted vegan butter

5. Sprinkle with coarse sugar, if desired

Baking

1. Bake at 375F for 15 minutes.

2. Reduce oven temperature to 350F and continue baking for 35–45 minutes, until:

   • the filling is bubbling around the edges

   • the topping is golden brown

3. Cool for at least 20–30 minutes before serving to allow the filling to thicken

Serve With

• Vegan vanilla ice cream

• Coconut whipped cream

• Or simply as-is while still slightly warm

Video here: https://youtube.com/shorts/RrukhhTom4Y?feature=share

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