My sweet neighbor across the street has been in her house for over 40 years. In that time, she has planted an abundance of food-bearing plants, yielding delicious grapes, pears, plums, tomatoes, zucchini, herbs, and CHERRIES! I love visiting her backyard and picking produce off the plant from which it grew, so when I saw her plucking cherries off a cherry tree the other day, I got really excited.
Truth be told, I’ve never even eaten a cherry picked right off a tree before! And I don’t think I ever really appreciated, before recently, what it is like to eat what you grow. Now, I am no homesteader, and while I admire them, I doubt I have the capacity to pull off homesteading, or even growing a garden. I am proud to say that I have now kept: 1) an orchid alive for almost two years, 2) 2 peace lilies alive for around 9 months, 3) a huge bunch of basil alive for about 4 months, and just today planted a fig tree. I cannot say whether the fig tree will make it, but the point is, this is about the extent of my plant nurturing.
But back to the cherries…my neighbor must have seen my eyes light up and surprised me yesterday afternoon with about 4 cups of fresh cherries, right off her tree!!! What a treat! After the kids and I ate them directly off the stem, I thought it would be fun to make something special with them. So I tried my hand at Grain-Free Cherry Cobbler {Paleo/Vegan} and now I am excited to share it with y’all!
Ingredients:
- 2 cups fresh cherries pitted
- 1/4 cup 100% maple sugar (or coconut palm sugar)
- 1/4 cup melted coconut oil
- 1/4 cup coconut flour
- 1/4 cup coconut shreds (unsweetened)
- 1/4 cup chopped pecans
- 1 tablespoon arrowroot
- 1 tablespoon maple sugar (or coconut palm sugar)
- 1/2 teaspoon cinnamon
- Pinch sea salt
- Preheat oven to 375
- Take pitted cherries and lay them on the bottom of a very small casserole dish (mine was maybe 5×7)
- Sprinkle 1/4 cup maple sugar on top of them
- Now combine coconut oil, coconut flour, coconut, arrowroot, pecan pieces, 1 tablespoon maple sugar, cinnamon and sea salt
- Distribute topping mixture over cherries
- Bake for 20-25 minutes or until topping is nicely browned
- Remove from oven and serve
oh gosh girl! this looks amazing!! i am still waiting for cherries to come to the farmer’s market. have you got a recipe for cherry pie yet??
Not yet but it sounds like you’d like me to make one?! Hahahaa!
Made it last night – everyone LOVED it! Added a little fair-trade vanilla powder and a squeeze of lemon to the cherries. Thank you!
Fabulous Erica! Thanks for the feedback!
How many servings would you say this makes? I got 4 lbs. of cherries from Azure Standard and I’m thinking of using them to make something to take to a potluck.
I would recommend doubling the recipe if you are planning to feed more than a family of 4 or 5. Hope you love it!
This was so good! And a big hit with my non-paleo relatives as well. In fact it was so delicious, I am making it again for the relatives arriving tomorrow. It is not only delicious but easy to throw together too. I am keeping this recipe!
Wow!!! Fabulous Shelley, thanks for sharing!
Tonight I had dessert for dinner, shhhh! Don’t tell anyone. Just made this easy cherry cobbler and added some strawberries in with the cherries. Didn’t have any coconut shred or pecans but added almond slices to the topping, very delicious!
Your secret is safe with me!
I would love to make this but haven’t seen any cherries yet…can I use frozen sweet cherries?
I think that should work ok!
Could you use a bread loaf pan or does this need to be a shallow dish?
I suppose a loaf pan could work if that’s all you have!