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Recipe: Cherry Cobbler with Maple Oat Topping

Use summer freshest, ripest cherries in this recipe. I made sure the cobbler topping (my favorite part) is healthier than the usual. Dig in as is or serve with homemade whipped cream or a la mode.

Get the recipe for this scrumptious Cherry Cobbler on MarlaMeridith.com
Yields1 Serving
Prep Time15 minsCook Time35 minsTotal Time50 mins
Topping
 3/4 cup old fashioned rolled oats
 3/4 cup white whole wheat flour
 Pinch of salt
 1 tablespoon baking powder
 1/2 teaspoon ground cinnamon
 1/4 cup cold unsalted butter, cut into 1/4
 inch pieces + 2 tablespoons unsalted butter melted
 1 egg lightly beaten
 1/4 cup unrefined brown sugar (coconut sugar or sucanat)
Filling
 6 cups fresh cherries, stemmed & pitted
 2 tablespoons fresh lemon juice
 1 tablespoon pure vanilla extract
 1/3-1/2 cup pure maple syrup
 Pinch of salt
1

Directions

2

Preheat oven to 375 degrees Fahrenheit with the rack in the middle. Butter a 10 inch baking dish.

3

Topping: grind the oats for 30 seconds in a food processor. Reserve 2 tablespoons of the ground oats, place them in a large bowl with the pitted cherries.

4

Into the oats add the flour, salt, baking powder and cinnamon. Process & mix well. Add the butter chunks, process until pea sized or smaller.

5

Transfer to a bowl. Whisk together the brown sugars & egg. Pour the wet into the dry ingredients & mix until just combined.

6

Filling: into the bowl with cherries & 2 tablespoons oat flour add the lemon juice, vanilla extract, maple syrup and salt. Mix until cherries are coated.

7

Spoon ingredients into pie dish. Crumble the topping over the cherry filling. Be sure to leave holes for steam to vent. Drizzle the melted butter over the topping.

8

Place pie plate on a baking tray for easier handling & to catch fruity drips.

9

Bake about 20 minutes & rotate the pan for another 15 minutes or so. The top should be golden when done. Serve hot. Bring along some ice cream or whipped cream if desired!

Ingredients

Topping
 3/4 cup old fashioned rolled oats
 3/4 cup white whole wheat flour
 Pinch of salt
 1 tablespoon baking powder
 1/2 teaspoon ground cinnamon
 1/4 cup cold unsalted butter, cut into 1/4
 inch pieces + 2 tablespoons unsalted butter melted
 1 egg lightly beaten
 1/4 cup unrefined brown sugar (coconut sugar or sucanat)
Filling
 6 cups fresh cherries, stemmed & pitted
 2 tablespoons fresh lemon juice
 1 tablespoon pure vanilla extract
 1/3-1/2 cup pure maple syrup
 Pinch of salt

Directions

1

Directions

2

Preheat oven to 375 degrees Fahrenheit with the rack in the middle. Butter a 10 inch baking dish.

3

Topping: grind the oats for 30 seconds in a food processor. Reserve 2 tablespoons of the ground oats, place them in a large bowl with the pitted cherries.

4

Into the oats add the flour, salt, baking powder and cinnamon. Process & mix well. Add the butter chunks, process until pea sized or smaller.

5

Transfer to a bowl. Whisk together the brown sugars & egg. Pour the wet into the dry ingredients & mix until just combined.

6

Filling: into the bowl with cherries & 2 tablespoons oat flour add the lemon juice, vanilla extract, maple syrup and salt. Mix until cherries are coated.

7

Spoon ingredients into pie dish. Crumble the topping over the cherry filling. Be sure to leave holes for steam to vent. Drizzle the melted butter over the topping.

8

Place pie plate on a baking tray for easier handling & to catch fruity drips.

9

Bake about 20 minutes & rotate the pan for another 15 minutes or so. The top should be golden when done. Serve hot. Bring along some ice cream or whipped cream if desired!

Recipe: Cherry Cobbler with Maple Oat Topping

~ Marla Meridith

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