Cherry Cobbler (Primal/Paleo)

After deleting some irrelevant backposts, this is my 100th! Now on to more important things... cobbler. Every year we buy twenty pound boxes of peaches from a local farm and eat them all. I usually have grand intentions of canning, drying, and otherwise preserving them but instead we just eat, and eat, and eat the flesh while it's juicy and sweet. A few years ago I made a peach cobbler. I had never really been into cobbler. There are so many different kinds, but this kind is the sort where it's like cake batter poured over spiced, syrupy peaches and I was in love. Right now it's cherry season! There are stands popping up all over the road sides selling baskets of plump, colorful rainiers and deep red, sweet bings. I knew I had to do something with the pounds and pounds taking over our refrigerator. I thought back to that perfect peach cobbler, and had a go at it without grains or refined sugars. It turned out perfect the first time; those are the best types of experiments, especially since this one (full disclosure) started out with the intention of pie!
I used a combination of rainiers and bings, and I'm so glad I did. The filling is definitely indulgently sweet, so the rainiers were a nice pop of tart surprise amongst the sweet bings. I have a feeling you could do whatever the hell you want to this recipe (within reason) and it would still work. So feel free to adjust the levels of sweetener to fit your tastes, or exclude the tapioca flour entirely if you're not tolerant of that much starch. Also, this cobbler was lovely and indulgent fresh out of the oven after dinner, but even better cold the next morning with bacon. I can't wait to try this with my first box of peaches!

paleo cherry cobbler primal grain free

Cherry Cobbler
primal / paleo / grain-free / gluten-free 
Yield: 6-8 servings

For the filling:
1.5lbs cherries
2-4T honey or sweetener of choice, to taste
1T lemon juice
2T tapioca flour or thickener of choice
1/4c water

For the topping:
1 1/2c blanched almond flour
1/2c tapioca flour
1/4t sea salt
1t baking powder
1T cinnamon
5T grassfed butter
3T sweetener of choice*, or to taste
1 egg
1/4c hot water
*If granulated add with dry, if liquid add with liquids (see recipe)

Preheat the oven to 400 degrees.

In a saucepan, add the ingredients for the filling and cook over medium-low heat until thick and bubbly (about 3-5 minutes). Pour into baking dish of choice (8x8, or individuals). 

In a small bowl stir together the flours, salt, baking powder, cinnamon, and sweetener of choice if it's granulated. Cut in the butter until crumbly. Stir in the egg and sweetener of choice if it's liquid. Add the hot water, stirring until combined; spoon the topping over the filling, spreading to cover.

Bake for 12-18 minutes, or until golden brown on the top. Let cool slightly then enjoy! Store in the refrigerator.

cherry cobbler, primal, paleo, grain free

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