Gluten Free Cherry Cobbler, made with fresh or frozen sweet cherries, is an ideal summer dessert—especially when baked on the grill for a hint of smoke and a crisp golden top.
A blend of gluten free flour and almond meal creates a tender, flavorful topping that pairs perfectly with cherries. The almond notes complement the fruit beautifully for a classic combination everyone will love.
Gluten Free Cherry Cobbler is a standout for warm-weather gatherings. Instead of heating the kitchen, you can easily bake this cobbler outdoors on a grill or in a smoker for great flavor and a perfectly browned topping.
How long do you bake a cherry cobbler?
Whether baked on the grill or in the oven, this cobbler takes about an hour at 375°F. The longer bake time is necessary so the biscuit‑style topping cooks through and turns a crisp, golden brown.
Cooking at 375°F gives the best balance: it allows the topping to finish cooking before browning. Higher temperatures can brown the surface without fully cooking the topping, while lower temperatures can dry the fruit and prevent proper browning.
How do you pit a cherry?
A cherry pitter is a useful tool for removing pits cleanly and quickly. Pitting cherries can be messy—expect a few splatters of juice—so work on a washable surface and avoid wearing light-colored clothing.
For convenience, you can use pitted frozen cherries. They’re widely available and save time while still delivering great flavor. I often buy a large bag of pitted frozen sweet cherries and use them when fresh fruit isn’t convenient.
Frozen or fresh cherries work well in many desserts, including cakes and cobblers where the fruit will release its juices during baking.
How to make gluten free cherry cobbler:
This recipe began as a variation of an easy berry cobbler and was adapted to be gluten free and scaled up for a 9×13 pan. Because cherries and almonds are a natural match, I use a mix of gluten free flour and almond meal to give the topping both structure and nutty flavor.
Almond extract is added to both the cherry filling and the topping to amplify the almond-cherry pairing. Rather than cutting in butter for the topping, thin slices of butter are placed on top; as the cobbler bakes, the butter melts and creates a lovely golden finish. A light sprinkle of decorator’s sugar adds a pleasant sweet crunch.
The fruit layer is simple: cherries, a bit of lemon juice, and almond extract. There’s no need for cornstarch or extra thickeners—the cherries soften and release juices as they bake, creating the classic cobbler texture.
Other Cherry desserts:
If you love cherries, try these other cherry-forward treats:
- Cherry Almond Thumbprints: buttery shortbread cookies filled with cherry preserves and a hit of almond.
- Vanilla Cake with Balsamic Cherry Mascarpone: an elegant layered cake showcasing cherries with balsamic and mascarpone.
- Cherry Pie: a classic pie with a flaky butter crust and a hint of almond, perfect with either sweet or sour cherries.
Gluten Free Cherry Cobbler
Ingredients
Filling:
- 6 cups cherries sweet (not tart), pitted, fresh or thawed frozen
- 1/4 teaspoon almond extract
- 1 tablespoon lemon juice
Topping:
- 3/4 cup almond flour
- 3/4 cup gluten free flour (all-purpose flour can be used if gluten is acceptable)
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg room temperature
- 1/2 cup heavy cream
- 1/4 teaspoon almond extract
- 6 tablespoons unsalted butter
- 1 tablespoon decorator’s sugar
Instructions
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Preheat grill or smoker: set to smoke with the lid open for about 5 minutes, then close the lid and set the temperature to 375°F.
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Place 6 cups of pitted cherries in a 9×13 baking dish. Toss with 1 tablespoon lemon juice and 1/4 teaspoon almond extract.
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If using frozen cherries, you can set the dish on the grill while it heats so they begin to thaw as it preheats.
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In a medium bowl, whisk together 3/4 cup almond flour, 3/4 cup gluten free flour, 1 cup sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt to remove lumps. In another bowl, whisk 1 large egg, 1/2 cup heavy cream, and 1/4 teaspoon almond extract. Combine wet into dry; mixture will be crumbly. Cover the cherries with this mixture.
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Slice 6 tablespoons unsalted butter into thin pieces and distribute evenly over the topping. Sprinkle the surface with 1 tablespoon decorator’s sugar.
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Place the cobbler on the preheated grill, close the lid, and bake for about 60 minutes until the topping is golden brown and the filling is bubbling.
Nutrition
, Carbohydrates: 54g
, Protein: 5g
, Fat: 12g
Nutrition information is automatically calculated and should be used as an approximation.