Easy Cherry Cobbler

Ingredients for the Topping:

1 cup of Arrowhead Mills organic spelt flour

1 Tbs Bob's Red Mill Tapioca Flour

2/3 cups of Madhava coconut sugar

1 1/2 tsp of baking powder

1/2 cup of Perfect Supplements coconut oil cold and divided into pieces

1/2 cup of warm water

Ingredients for the Filling:

6 cups of pitted dark cherries (I use a frozen cherries)

2/3 cup of Madhava coconut sugar

2 Tbs of lemon juice

Directions:

Rinse the cherries and drain them. Place cleaned cherries on a paper towel to dry. Place cherries into a large bowl. Add coconut sugar and lemon juice to the cherries, mix and allow to set for 10-15 minutes while you make the topping. In another large bowl add flours, sugar and baking powder and mix until well combined. Add in cold coconut oil and mix until a crumbly dough is formed. Once dough is crumbly add in warm water and mix until dough is smooth and slightly sticky. Pour filling into a creased 9 inch pie dish or 9x9 baking dish. Add dough to the top in dollops till the entire surface is covered. Bake in a 350 degree F oven for 25-30 minutes or until the top is golden brown and bubbly. Allow to cool for 10-15 minutes. Serve warm with a scoop of your favorite dairy free ice cream. 

Macros:

Note:

*In order to make this gluten free swap the spelt flour with equal parts oat flour. To make this Paleo swap the spelt flour for equal parts almond flour.

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