Cherry Berry Cobbler {gluten free}


The summer fruit selection continues to inspire us. The variety of fruit right now is unbelievable, which makes it kind of hard to decide which fruit to use on top of our Much Ado about Museli recipe (from our cookbook, “No Excuses! 50 Healthy Ways to ROCK Breakfast!”) or what fruit combo will go into a post-workout smoothie. We’ve made a killer nectarine and blackberry salsa to put on top of chicken (recipe coming soon), added sliced peaches to a baby arugula salad, and blended mango into gazpacho soup. What will we make next?

Fruit and dessert go together like milk and cookies – a natural pairing. Last year we made a Peach-blueberry cobbler that knocked the socks off of everyone who tried it. So we figured, let’s just change up the fruit filling and see how it comes out? Our filling was inspired by the 4th of July holiday and we just so happened to have cherries, strawberries, and blueberries sitting on the counter. There’s the red and blue, with the white making it’s appearance in the form of freshly whipped cream to top each warm scoop.

Try it yourselves and see how easy it is to create new cobblers just by altering the filling. Pick 2-3 fruits to use as your filling. And best of all, you can keep trying out new combinations all year long just by choosing fruit that’s in season. Suggested combos include: cherry-plum; peach-nectarine; peach-blueberry; apple-cranberry; pear-cranberry; apple-pear; strawberry-raspberry-blackberry; apricot-cherry. Stay clear of bananas (turn brown), melon (too watery), mangoes, papayas, and pineapple.



Cherry Berry Cobbler {gluten free}

Yield: 8 servings

Calories per serving: 191

Fat per serving: 6.1 (g)

Carbs per serving: 33.3 (g)

Protein per serving: 2.6 (g)

Cherry Berry Cobbler {gluten free}


  • 2 c strawberries, halved
  • 1 cup cherries, pitted
  • 2 cups blueberries
  • 1 cup Pamela's gluten free pancake and baking mix
  • 1/2 cup coconut sugar
  • 1/4 tsp. cinnamon
  • 2 tbs. ground flax seed
  • pinch sea salt
  • 2 tbs. virgin coconut oil, melted
  • 1 cup unsweetened vanilla almond milk


  1. Preheat oven to 350F. Place all berries into an 8x8-inch glass or ceramic baking dish.
  2. In a large bowl combine all the dry ingredients with a whisk. Add the milk and oil and whisk until batter is smooth. Pour batter over fruit and place dish in the oven. Bake 45-50 minutes or until the top is golden and batter is set.
  3. Remove and let cool 10 minutes before serving. Top each serving with a scoop of freshly whipped cream or vanilla ice cream or frozen yogurt.
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Voila! The cherry berry cobbler is now a finished product. Let’s eat!


Wanna bite? Deliciousness in a spoonful 🙂


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One Response to Cherry Berry Cobbler {gluten free}

  1. This GF cobbler looks great and I bet its so yummy! Love Pamela’s GF baking mix. BTW: I love your video. Your cookbook sounds awesome. Congrats Erin and Tiffani!! 🙂

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