Gluten-Free Cherry Cranberry Cobbler is a nice mixture of sweet and tart that will leave your sweet tooth ecstatic. Gluten-Free Cherry Cranberry Cobbler filled with Cherries and Pomegranates will fill your kitchen with aromas and a warm and bubbly dessert reminiscent of your mother’s or grandmother’s.
In fact, you may wish to add it to your thanksgiving day dessert table. For example, what do you think of when I say Presidents Day? Cherry Pie or Cherry Dessert?
Holiday Ideas:
Winter is here and that means warm and luscious deserts coming from the oven. February will be here before long and with it Valentine’s Day and George Washington’s birthday. Yep, he used to have his own holiday. When I was a kid we almost always had a cherry dessert in honor of Washington’s birthday. This Gluten-Free Fruit Cobbler is a nostalgic nod to the memories of my childhood. Cherries, Cranberries, and Pomegranates pair very nicely together creating a sweet, tart and crunchy dessert. I can’t begin to describe the aromas or visual treat pulling the warm and bubbling dessert out of the oven. This decadent dessert is quick and easy to make. Your taste buds will be in heaven.
You can be a novice and still make this Cobbler especially if you have frozen fruit in your freezer. The perfect dessert for a cold winter night to snuggle up with your significant other. It makes me wish we had a fireplace with a toasty crackling fire to sit in front of and eat this warm dessert.
Gluten-Free Cherry Cranberry Cobbler is perfect for Thanksgiving, Christmas, Valentine’s Day, Mother’s Day or Father’s Day dinner pair with my Best Prime Rib for an even more decadent experience. The pomegranates along with almonds add a nice textural component to the dessert.
Gluten-Free Cherry Cranberry Cobbler
Ingredients
- 1 1/2 cup tart cherries
- 1 cup sweet cherries
- 3/4 cup fresh apple cider
- 1 cup cranberries
- 1/4 cup coconut sugar
- 1 teaspoon almond extract
- 3 tablespoons tapioca flour
- 6 tablespoons water
Preheat oven to 350. Grease four 4 inch ramekins. Combine both cherries, cranberries, apple cider, almond extract on in a pot on the stove. Bring to a boil and cook 4 to 5 minutes.
Next, combine tapioca flour and water until thoroughly combined and makes a slurry. Pour the slurry into the cherries and stir until thickened. Divide the cherry mixture evenly among the 4 ramekins.
Cobbler Topping
- 3/4 cup cassava flour
- 3 tablespoons monk fruit sugar
- 1/2 teaspoon almond extract
- 1/8 cup coconut oil
Directions:
Combine the cassava flour, monk fruit sugar, almond extract in a bowl. Add coconut oil to the flour mixture and cut with a pastry knife. Continue until sand-like consistency.
Top each ramekin with approximately 3 tablespoons of cassava flour mixture per ramekin. Place on a baking sheet. Place in oven and cook 20 -30 minutes. Remove and allow to cool.
Topping
- 4 tablespoons slivered almonds
- 4 tablespoons pomegranate seeds
Directions:
Top each ramekin with a tablespoon of almonds and pomegranate seeds.
Decoration idea, top with whipped cream and a sprig of mint.
Gluten-Free Cherry Cranberry Cobbler
Ingredients
- 1 1/2 cup tart cherries
- 1 cup sweet cherries
- 3/4 cup fresh apple cider
- 1 cup cranberries
- 1/4 cup coconut sugar
- 1 tsp almond extract
- 3 tbsp tapioca flour
- 6 tbsp water
Cobbler Topping
- 1/4 cup cassava flour
- 1/2 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 3 tbsp monk fruit sugar
- 1/2 tsp almond extract
- 1/8 cup coconut oil
Topping
- 1 oz chopped or slivered almonds
- 4 tbsp pomegranate seeds
Instructions
- Preheat oven to 350. Grease four 4 inch ramekins. Combine both cherries, cranberries, apple cider, almond extract on in a pot on the stove. Bring to a boil and cook 4 to 5 minutes. Next, combine tapioca flour and water until thoroughly combined and makes a slurry. Pour the slurry into the cherries and stir until thickened. Divide the cherry mixture evenly among the 4 ramekins.
Cobbler Topping
- Combine the cassava flour, monk fruit sugar, almond extract in a bowl. Add coconut oil to the flour mixture and cut with a pastry knife. Continue until sand-like consistency. Top each ramekin with approximately 3 tablespoons of cassava flour mixture per ramekin. Place on a baking sheet. Place in oven and cook 20 -30 minutes. Remove and allow to cool.
Topping and Decorations
- Top each ramekin with a tablespoon of almonds and pomegranate seeds. Decoration idea top with whipped cream and a sprig of mint.
Notes
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| Calories 293 | |
| % Daily Value * | |
| Total Fat 9 g | 14 % |
| Saturated Fat 6 g | 31 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 17 mg | 1 % |
| Potassium 316 mg | 9 % |
| Total Carbohydrate 56 g | 19 % |
| Dietary Fiber 5 g | 21 % |
| Sugars 33 g | |
| Protein 2 g | 4 % |
| Vitamin A | 15 % |
| Vitamin C | 14 % |
| Calcium | 4 % |
| Iron | 17 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |