From Marla Vargas-Mundey at LAJ Foods
Sour Cherry and Apple Cobbler
Sour cherries are in season, and they are the sour patch kids of the fruit world! My daughter loves snacking on them as is, but I had a bigger plan for my quart of cherries. For Father’s Day I made a lovely cobbler for my husband. This recipe is gluten-free — I used the 7-4 Peace All-purpose Flour which is available in the market.
Ingredients
Filling:
1 quart sour cherries pitted
2 large apples peeled and thinly slice
2 Tablespoons sugar
1 Tablespoons cornstarch
1 tsp ground cinnamon
¼ tsp ground cardamom
Topping:
¾ cup gluten-free all-purpose flour
¼ cup oat flour
2 Tablespoons sugar
½ Tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 tablespoon cold coconut oil
1/3 cup coconut milk with 1 tsp apple cider vinegar added
1. Preheat oven to 400 degrees F and grease an 8 inch pie plate with coconut oil. Set aside.
2. Add all dry topping ingredients to a mixing bowl and whisk to combine. Also measure out
coconut milk and add apple cider vinegar to begin curdling.
3. Add coconut oil to the dry ingredients and use a fork or pastry cutter to cut it in. It should
resemble the consistency of fine, wet sand.
4. Add coconut milk mixture a little at a time, stirring, until a dough is formed. It shouldn’t be too
sticky.
5. Set topping mixture aside to rest.
6. Add cherries and apples to the same mixing bowl and toss with sugar, spices and cornstarch. Add
fruit to the greased pie plate.
7. With a spoon or cookie scoop add little balls of the mixture on top of the fruit and press in a little
bit.
8. Sprinkle the top with 1-2 Tbsp additional cane.
9. Bake for 20-28 minutes, or until bubbly and the topping is browned and semi-firm to the touch.
10. Serve it hot and a la mode!
11. ENJOY!
