Star Spangled Gluten-Free Berry or Cherry Cobbler
How to make a patriotic star-spangled gluten-free berry or cherry cobbler with oat & almond flour naturally sweetened with maple syrup. Enjoy a classic American dessert made healthier without compromising on flavor!
My star-spangled gluten-free berry or cherry cobbler is the perfect way to celebrate with a patriotic twist. What’s the secret to its irresistible taste? I’ve used a blend of almond flour, oat flour, and tapioca flour to create a gluten-free crust that’s perfectly golden and crisp.
And guess what? I’ve ditched the refined sugars and turned to nature’s pure maple syrup sweetener to give it that irresistible sweetness. The result? Each heavenly bite is filled with the natural sweetness of cherries, complemented by the wholesome, nutty flavors of the crust. It’s a guilt-free indulgence that satisfies your cravings while nourishing your body.
And I’ve included some quick hacks for making festive star pastries to include on top of the cobbler. And they’re colored red with pure beet powder. You won’t find any artificial ingredients in this dessert! And you can use frozen or fresh cherries or berries.
Why You’ll Love This Gluten-Free Berry or Cherry Cobbler Recipe:
- It’s naturally sweetened with maple syrup and fruit.
- All the simple ingredients are easily digestible for a gentle tummy.
- You can get creative by embellishing the top.
- It tastes even better than a traditional cobbler, with only 16 grams of sugar per serving.
How Do You Make My Gluten-Free Berry or Cherry Cobbler?
Step 1. Make the Cookie Dough
Add the cookie dough ingredients to a small bowl, including almond flour, tapioca flour, maple syrup, oil, vanilla extract, and red beet powder (or red food coloring of your choice). Stir with a spatula until well combined.
Roll the dough into a ball in your hands. If the dough sticks to your hands, dab it in more oat flour to dry it out. If the dough is too dry to hold together in a ball, dab on more oil to moisten it. Set aside.
Step 2. Make the Sauce
Add sauce ingredients to a small bowl, including tapioca flour, maple syrup, lemon juice, cinnamon, vanilla extract, and salt. Mix together with a fork until well combined. Set aside.
Step 3. Make the Cobbler Batter
Add the wet cobbler ingredients to a medium-sized mixing bowl, including egg, maple syrup, milk, coconut oil, and apple cider vinegar. Stir with a whisk until the egg is well combined.
Add the dry ingredients to the bowl, including almond flour, oat flour, tapioca flour, baking powder, and salt. Stir with a spatula until well combined. It should be the consistency of a thick pancake batter. You can add more oat flour, or milk to adjust if needed.
Step 4. Layer the Cobbler
Spray your baking dish well with non-stick cooking spray. Fill your baking dish with one layer of fresh or frozen berries or cherries. This will be approximately 3–4 cups.
Pour the sauce over the berries.
Spread the cobbler batter over the berries or cherries. You can spread it as one solid layer, or spread it in plops to allow the fruit to show through the cracks.
Step 5. Make the Star Cookies
Spread a large piece of parchment paper on your counter and lay two bamboo skewers roughly 6″ apart. Place the cookie dough ball between the skewers and press down with your hand. Fold the parchment paper in half, covering the dough. Using a rolling pin, gently roll the dough length-wise between the two skewers. The height of the skewers will determine the thickness of the cookies. The thinner you can make them, the better.
Cut out the cookies with your star cookie cutters and place them on top of your cobbler. Use your creativity
Step 6. Bake the Cobbler
Bake your cobbler in a 350°F oven. If you use frozen fruit, bake your cobbler for about 35 minutes. If you use fresh fruit, bake your cobbler for about 30 minutes. You’ll know it’s done when the top of the cobbler begins to turn a golden brown. The fruit will be bubbly when you remove the cobbler from the oven but shrink as it cools.
Remove the cobbler and cool for at least 20 minutes before serving.
Check out some more of my delicious patriotic recipes:
Star Spangled Gluten-Free Berry or Cherry Cobbler
Ingredients
Star Dough:
- 1/2 cup almond flour
- 1 tablespoon tapioca flour
- 1 tablespoon maple syrup
- 2 teaspoons oil
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon beet root powder natural red food coloring
- dash salt
Fruit Sauce:
- 4 cups cherries fresh or frozen
- 2 tablespoons tapioca flour
- 2 tablespoons maple syrup
- 2 teaspoons lemon juice
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- dash salt
Cobbler Topping:
- 1 egg
- 3 tablespoons maple syrup
- 1 tablespoon coconut oil
- 2 teaspoons apple cider vinegar
- 2/3 cup almond flour
- 2/3 cup oat flour
- 1/3 cup tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons milk almond milk is my fave
Instructions
- Preheat your oven to 350°F.
- Add the cookie dough ingredients to a small bowl, including almond flour, tapioca flour, maple syrup, oil, vanilla extract, and red beet powder (or red food coloring of your choice). Stir with a spatula until well combined.
- Roll the dough into a ball in your hands. If the dough sticks to your hands, dab it in more oat flour to dry it out. If the dough is too dry to hold together in a ball, dab on more oil to moisten it. Set aside.
- Add sauce ingredients to a small bowl, including tapioca flour, maple syrup, lemon juice, cinnamon, vanilla extract, and salt. Mix together with a fork until well combined. Set aside.
- Add the wet cobbler ingredients to a medium-sized mixing bowl, including egg, maple syrup, milk, coconut oil, and apple cider vinegar. Stir with a whisk until the egg is well combined.
- Add the dry ingredients to the bowl, including almond flour, oat flour, tapioca flour, baking powder, and salt. Stir with a spatula until well combined. It should be the consistency of a thick pancake batter. You can add more oat flour, or milk to adjust if needed.
- Spray your baking dish well with non-stick cooking spray. Fill your baking dish with one layer of fresh or frozen berries or cherries. This will be approximately 3–4 cups.
- Pour the sauce over the berries.
- Spread the cobbler batter over the berries or cherries. You can spread it as one solid layer, or spread it in plops to allow the fruit to show through the cracks.
- Spread a large piece of parchment paper on your counter and lay two bamboo skewers roughly 6″ apart. Place the cookie dough ball between the skewers and press down with your hand. Fold the parchment paper in half, covering the dough. Using a rolling pin, gently roll the dough length-wise between the two skewers. The height of the skewers will determine the thickness of the cookies. The thinner you can make them, the better.
- Cut out the cookies with your star cookie cutters and place them on top of your cobbler. Use your creativity 🙂
- Bake your cobbler in a 350°F oven. If you use frozen fruit, bake your cobbler for about 35 minutes. If you use fresh fruit, bake your cobbler for about 30 minutes. You’ll know it’s done when the top of the cobbler begins to turn a golden brown. The fruit will be bubbly when you remove the cobbler from the oven but shrink as it cools.
- Remove the cobbler and cool for at least 20 minutes before serving.
Video
I made this last night, and it was fantastic! I will be making this for my family all summer! I would just say in our house there is no way this is 12 servings, lol! There are six of us, and it was gone last night- ha 😂
Suzanne! I’m so excited you had a chance to make this and that your family loved it 🙂 Did you happen to make the stars that go on the top? It tastes amazing with or without them 🙂