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Gluten Free and Paleo Cherry Cobbler

Gluten Free and Paleo Cherry Cobbler

Looking for the perfect dessert to top off a spring or summer bar-be-que? My gluten free and Paleo Cherry Cobbler comes together quickly, can be made in advanced and served hot or cold. It's extra yummy when served with a scoop of homemade coconut milk ice cream.

Gluten Free and Paleo Cherry Cobbler


  • 20 oz frozen dark cherries*
  • 1 1/4 cup almond flour
  • 1 tsp almond extract* (optional)
  • 1/2 cup butter, unsalted (or sub 1/2 cup coconut oil)
  • 1 cup Medjool dates
  • 1 cup pecans
  • 1/2 cup shredded coconut (unsweetened)*
  • 1 Tbsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp salt


  • Pre-heat oven to 375 F.
  • Toss together 20oz frozen dark cherries w/ ¼c almond flour & 1tsp almond extract. Layer on the bottom of 9×9” pan.
  • Place the following in a food processor or blender and pulse until combined and it begins to form a ball: 1/2 cup butter or coconut oil, 1 cup dates (pits removed), 1 cup pecans, 1 cup almond flour, 1/2 cup unsweetened coconut flakes, 1 Tbsp cinnamon, 1 tsp ginger, 1/2 tsp salt
  • Top fruit with crust from above (does not have to cover completely). Cover with foil.
  • Bake in pre-heated 375 F oven for ~30 minutes.


*Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.

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  1. Marcy Ratcliff says

    I really don’t like coconut flakes, and was thinking of omitting them, but at a half cup I’m not sure. Should I add a little more almond flour if I leave out the coconut flakes?

    • Andrea Schulle says

      Hi Marcy! Since I haven’t tested it, I cannot say for sure, but I would suspect you would need a little extra almond flour. Maybe add extra almond flour little by little until desired texture is reached. If you give it a try, let us know how it goes!

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