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.
INGREDIENTS
Filling:
- 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)
INSTRUCTIONS
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!
Enjoy!
Resource:
A Review of the Health Benefits of Cherries