Chelan Fresh Easy Cherry Cobbler

Vegan | June 7, 2021

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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.


  • Chelan Fresh sweet cherries
  • tapioca flour, or arrowroot
  • coconut sugar or maple sugar
  • blanched almond flour
  • aluminum free baking powder 
  • fine grain sea salt
  • organic coconut oil
  • unsweetened almond milk
  • pure vanilla extract
  • pure almond extract
  • sliced almonds


  1. First, preheat your oven to 375° F and lightly grease a 9” baking dish or pie dish with coconut oil.
  2. 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.
  3. 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. 
  4. 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.


  1. This dessert is amazing served slightly warm but room temperature works well too!
  2. 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.
  3. 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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