Here’s a simple, reliable gluten-free cherry cobbler with a buttery topping and juicy cherry filling.
Gluten-Free Cherry Cobbler
Ingredients
Filling
5 cups cherries (fresh or frozen, pitted)
½ cup sugar
1 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt
Cobbler Topping
1 cup gluten-free all-purpose flour blend
⅓ cup sugar
1½ tsp baking powder
¼ tsp salt
6 tbsp cold butter (or dairy-free butter), cubed
½ cup milk (or almond/oat milk)
1 tsp vanilla extract
Instructions
Preheat oven to 375°F (190°C).
Make the filling:
In a bowl, mix cherries, sugar, cornstarch, lemon juice, vanilla, and salt.
Pour into a greased 8×8-inch baking dish.
Make the topping:
Whisk together gluten-free flour, sugar, baking powder, and salt.
Cut in cold butter with a fork or pastry cutter until crumbly.
Stir in milk and vanilla until just combined.
Assemble:
Drop spoonfuls of topping over the cherry mixture. It doesn’t need to fully cover the fruit.
Bake:
Bake 35–45 minutes until the topping is golden and the filling is bubbling.
Cool:
Let rest 10–15 minutes before serving so the filling thickens.
Serving Ideas
Vanilla ice cream
Whipped cream
A sprinkle of cinnamon or almond extract in the filling
Tips
If using frozen cherries, do not thaw first.
For extra crunch, sprinkle coarse sugar on top before baking.
A gluten-free flour blend with xanthan gum works best.
For more variations and techniques, these recipe sites are excellent:
