Capture the summer with this delicious sweet and sour fruit cobbler! Made from fresh sour cherries, strawberries, blackberries, and gooseberries. It’s super easy to make and gluten free.
Scored big last Saturday! Hellgate Farm has their weekly stand at Socrates Sculpture Park. I was able to grab a pint of sour cherries and gooseberries. I’ve never had either of them before and they’re very hard to find. Apparently sour cherries are very seasonal and only readily available in July.
Sour cherries are super tart and make a perfect choice for creating sweet and savory treats. The tanginess pairs well with a buttery crust, which is why I incorporated sour cherries into this cobbler. If you’re able to find them, definitely try it!
I will admit, I inhaled this dessert and it didn’t make it to the next day.
Ingredients
Strawberries: Vibrant red berries with bright, juicy sweet-tart flavor. They are packed with nutrients like vitamin C, fiber, and antioxidants.
Blackberries: These oval berries are known for their rich, dark color and their distinct flavor. The sweet and chewy texture of blackberries comes from the many tiny seeds that are packed inside each berry. Good source of vitamins and antioxidants, making them a healthy choice for snacking.
Sour Cherries: Delightful thin-skinned and super tart cherries that are smaller than most cherries readily available. They are hyper seasonal and only available the last few weeks of July.
Gooseberries: Sweet-sour berry reminiscent of a grape and tomato.
Unsalted Butter: Fats that give the cake flavor.
Swerve: Sugar free sweetener used in low calorie or diet desserts.
Eggs: Brings the cake batter together.
Vanilla Extract: Enhances the sweetness and flavor of the almond and coconut flours.
Almond Flour: Gluten-free and a nice neutral nutty taste.
Coconut Flour: High in fiber and absorbs moisture.
Salt: Brings out the flavoring.
Baking Powder: Gives a mild rise to the cake portion so it becomes light and fluffy.
Whipped Cream (optional): Adds a nice creaminess to cut down on the tartness.
Variations
The almond\coconut flour topping goes great on all types of cobblers! Feel free to swap with different fruits or use your own amounts of each. Great swaps are blueberries, raspberries, peaches, nectarines, or rhubarb.
Lower carb option: blueberries, strawberries, & blackberries.
Sour Cherry-Berry Cobbler
Equipment
- Stand Mixer with Paddle Optional
- Food Processor Optional
Ingredients
- 15 oz Strawberries Diced
- 6 oz Blackberries
- 1 pint Sour Cherries Halved & Pits Removed
- 1/4 cup Gooseberries
- 5 tbsp Unsalted Butter Room Temperature
- 1 tbsp Swerve
- 2 Eggs
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Almond Flour
- 1 tbsp Coconut Flour
- Whipped Cream (dairy or nondairy) For Topping
Instructions
- Preheat oven to 375℉.
- Place all prepared fruit into desired baking pan and set aside.
Stand Mixer Instructions
- Using a stand mixer fitted with a paddle, beat butter and sweetener until light. Add in vanilla extract, eggs, baking powder, & salt.
- Incorporate the almond and coconut flours until well combined. The consistency may be a little runny.
Food Processor Instructions
- Using a food processor, pulse butter and sweetener until smaller. Add in vanilla extract, eggs, baking powder, & salt.
- Pulse in the almond and coconut flours until well combined. The consistency may be a little runny.
Assembly
- Using a silicone spatula, spread batter over fruit. Bake for 30-35 minutes, until topping is browned.
- Let cool and serve with a dollop of whipped cream (optional).
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
