Try this delicious paleo cherry cobbler recipe

Cherry Cobbler is reminiscent of sunny summer days and Fourth of July celebrations.

Our version is gluten-free, dairy-free, grain-free and paleo.

We opted for coconut sugar because it has a lower glycemic index and doesn’t go through heavy processing like refined white sugar. Plus it adds a few more beneficial nutients to this delicious dish – potassium, magnesium, iron, zinc, and B vitamins.

When you do decide to have a treat, or what I like to refer to as a “smart splurge”, cherries make a wonderful, nutritious choice. They are an excellent source of polyphenols, vitamin C, potassium, calcium, vitamin A, folic acid, and have antioxidant and anti-inflammatory properties.

Always look for ripe, fresh organic cherries, buy extra when in season and freeze to use throughout the year (frozen cherries make a great addition to smoothie recipes).

This cherry cobbler recipe is packed with nutrients, easy to make, and is sure to become a summer favorite. Enjoy!

Serves 4.




  • 4 cups fresh organic bing cherries, pitted and halved
  • ¼ cup coconut sugar
  • 1 tsp lemon juice
  • 1 ½ tbsp tapioca flour

Crumble Topping:

  • 1 cup blanched almond flour
  • ½ cup shredded coconut (unsweetened)
  • ¼ cup coconut sugar
  • ½ tsp sea or pink salt
  • ¼ cup softened coconut oil (organic, cold-pressed, unrefined virgin)



Preheat oven to 375F. Place filling ingredients in a medium bowl and toss. Add to your pie dish and set aside. Prepare your crumble by adding all ingredients to a bowl and mix with a fork. Sprinkle crumble topping over the cherries and bake on the center rack for 30 minutes. Let cool and top with coconut ice cream or whipped coconut cream!



A Review of the Health Benefits of Cherries


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