Gluten Free For Good


 

More About Melissa


Those of you who have been following this blog know I’m head-over-heels in love with my local farmer, Andy Grant. The way to this woman’s heart is via freshly harvested, organic produce.

Or expensive glittery things.

Or new backcountry gear.

A study in contrasts? Most likely. I have no problem wearing sparkly earrings while backpacking the Colorado Trail and eating organically grown, homemade, dehydrated kale soup or bison jerky. I love my life.

But I digress. Sort of.

The organic cherries used in this cobbler were locally grown and part of last week’s CSA delivery from Grant Family Farms. They were harvested some time ago, frozen as organic pie cherries and saved for fall baking. And oh my gosh – what a difference between the canned, processed, blah version of pie cherries and these little gems.

This recipe is my contribution to Shauna and Danny’s Gluten Free Thanksgiving Baking Challenge and online celebratory launch of their tasty new cookbook, Gluten-Free Girl and the Chef (which by the way, is wonderful).

Melissa’s gluten-free cherry cobbler
what you need for the filling

• 3 cups unsweetened pie cherries, about 1 & 1/2 pounds
• 2/3 cup organic cane sugar (or turbinado sugar)
• 2 tablespoons Pamela’s GF Baking & Pancake Mix
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• dash of sea salt

what you need for the crumble topping
• 1/2 cup organic cane sugar (or turbinado sugar)
• 3/4 cup Pamela’s GF Baking & Pancake Mix
• 1/3 cup pastured butter (frozen works best)
• 1 cup chopped pecans
• 1/2 teaspoon cinnamon (optional)

what you do
• Preheat oven to 400 degrees
• Put prepared cherries in a large bowl
• In a medium bowl, mix up the dry ingredients you need for the cherry filling
• Pour over cherries, gently folding until well blended and cherries are covered
• Put cherry mixture in a glass pie dish
• Mix up the ingredients for the crumble topping *
• Place crumble topping mixture over cherries and press firmly in place
• Place pie on center rack of oven and bake for 40 to 45 minutes, checking after 20 or 30 minutes to make sure the top isn’t burning (I cover the pie loosely with tin foil after about 30 minutes to prevent burning)
• Tip – place tin foil on the bottom of the oven to prevent a mess if it boils over

* Freeze the butter and then grate it into the mixture using a cheese grater. It’s much easier than cutting it into the mix using knives.

* Shauna and Danny will be in Colorado on their book tour. Please check here for times and places and join in on the gluten-free fun.

Peace, joy and gluten-free love.
Melissa

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42 Responses to “gluten-free cherry cobbler”

  1. That cobbler looks totally wonderful, Melissa. I’m sure your husband doesn’t mind your love “affair” with Andy and Grant Farms when he gets to enjoy baked goods like that! ;-) Lovely post as usual, my dear.

    Now here I’m laughing myself to death (“laughing and crying they’re the same release”–thanks, Joni) because it wasn’t until I just read your post that I realized that I completely forgot this was supposed to be a baking event. I linked up Candy Carrot Coins–a healthy stove top dish, that is definitely NOT a baked good, and not even baked. Oops! I guess sometimes my “healthy” brain does overpower my baking genes. LOL

    xoxo,
    Shirley

    • Melissa says:

      Thanks, Shirley! I appreciate your kind words. Your candied carrot coins are perfect for Thanksgiving. I doubt anyone will mind that they aren’t in the baked goods category. You, my dear friend, are doing so many things I can’t believe you’re able to keep any of them straight. I’m impressed beyond measure with all that you do. Keep up the good work, whether it’s the baked version or the stove-top version. =) We love it all!

      xo

  2. This looks amazing. Cherry pie is my favorite. Sadly we don’t get cherries in our CSA or our farmers markets around where I live. One more reason to move. I love how an abundance in the peak cherry months shows up now and nothing was wasted.

    • Melissa says:

      Diane,

      This one is a real treat. I’ve tried it with apples, plums, rhubarb, berries — all kinds of fruit and the cherries are the best. This is one of the few times I splurge on “real” sugar and make it a full-on decadent treat. I’ve tried all the different “alternative” sweeteners and it’s just not the same. I figure once in a while, it’s okay, especially at a party where you don’t end up with leftovers. Otherwise it’s too tempting to snack on at all hours of the day. Once you slip back into that sugar craving, it’s all over. Until you smack yourself upside the head and set yourself straight. Not fun, so if you make this, be sure to have enough people around to eat the whole dang thing in one sitting.

      xo

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  4. I came to comment about 2 things:

    1-We are so alike-I also love sparkly things and the more offbeat things-like a dehydrator, or wrist wraps for boxing :)
    Next ime we travel to Colorado I hope we can get together!

    2-The tip about freezing the butter and using a grater is clutch!! I will always do that and give thanks to Melissa whenever I have to cut in butter. Genius!

    Then of course, Shirley’s post has been humming Joni Mitchell “People’s Parties…” and had me completely distracted for a moment. Shiny things.

    • Melissa says:

      Erin,

      I know, I know. I can totally tell you’re my kind of gal. Walking your dog in the woods while wearing a fancy, foo-foo wedding dress. =) I love it! Yes, if you come to Colorado, make sure you contact me first. We can go to power yoga followed by a hike followed by earring shopping on the Pearl Street Mall in Boulder.

      Peace, love and shiny things.
      Melissa

  5. Melissa, you just crack me up. A great recipe, a giggle and then our GF blogging buddies come over here and add to the silliness. What a great way to start my day. I use Pamela’s Baking Mix in my crumbles and crisps, too. The kids like them best out of all the combos I tried this summer.

    • Melissa says:

      Wendy,

      Thank you! What a nice comment. I appreciate it and love the idea of adding a little silliness to a blog post (man, I have some weird posts in the archives). Life is about enjoying things, not taking them too seriously. We’re talking about pie, not neuroscience. I used to mix all my own flours and I still do at times, but for something quick and easy, you can’t beat the Pamela’s mix. I like the almond presence. Very easy to work with and no one knows it’s GF. Although we’re starting to have to protect our GF tables from the gluten-cootie eaters now (remember IFBC when we had to shoo people away from our food). Aaah, the ironies of life. I love it!

      xo

  6. Cherry Cobbler… swoon! My gf little man is going to have SO many new recipes to try this Thanksgiving and beyond : )

    • Melissa says:

      Paula,

      It is good, especially with high-end cherries. But, I must say, your Nutella, pumpkin, marscarpone roll thingy looks amazing as well. Brilliant combo! Lots of great treats in line for the holidays!

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  8. This sounds amazing – I’d pass on cake any time if I could eat pies and crisps… I love how you could use this formula with any seasonal fruit.

    • Melissa says:

      Okay, my wonderful commenters — I can’t keep up with this. If I don’t reply immediately, I’m lost. I do read every single comment and usually there aren’t that many, so it’s doable, but with Thanksgiving and the increase in comments from hanging out with the cool kids, I’m too far behind to respond to each of you.

      BUT, thank you everyone. This was a fun event and although the other bloggers involved have gone on to publish new posts, I’m perpetually dog paddling to keep my head above water. I’m always behind. Or, totally out of the loop.

      Just know I appreciate your comments. Peace, love and joyous holidays to all!

      Melissa

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  10. Cid says:

    Melissa,

    Cherry pie…. yes please, save a slice for me! It’s definitely hot pie time of year. The first real frost appeared this morning here, glistening like diamonds on the grass, so nice when the sun shines.

    I’ve been gadding about in London recently, visiting Fortnums and all the deli’s and food halls…. that bit of my life is very exciting. Traveling down with a group of like minded colleagues made it even more joyful…. don’t think my family would have stayed with the agenda and sometimes you just have to say never mind and don’t attempt to drag any non-believers, it’s not worth it.

    Latest cook book…. Gifts from the Kitchen by Annie Rigg….nice little book with some lovely ideas, not all gf but could be converted perhaps. I’ve tackled the candied citrus peel and a few others that were gf.

    Is it true that they’ve found a wormhole in Golden that leads straight to Lincolnshire….. I’d be able to pop over for cherry pie wearing my favourite woolly leg warmers :)

    Cid

    • Melissa says:

      Cid,

      These cherries were amazing. Organic and locally grown and bursting with flavor. I wish I could share this with you, you’d be a gluten-free convert for sure. At least periodically, anyway. Until Miles tempted you with one of his fancy desserts.

      I’d love to hear about your gad-about adventures. Sounds like fun, especially when you’re with friends who oooh and aaah over the same cheeses, delicacies and cookbooks. Macaroons?

      Don your leg warmers and slip through the wormhole. It’s snowing lightly here — perfect time for tea and gluten-free crumpets. I’m heating up the water now. See you soon.

      Melissa
      P.S. I’ll check out the cookbook. Books are my addiction. I need a 12-step program.

  11. Melissa, that tip on freezing then grating the butter is absolutely brilliant!! I love that (especially since I totally hate cutting butter into cubes – a weird pet-peeve of mine). And I too love glittery things and new back-country gear. I have new ski-boots on my holiday wish list this year (in fact, they are the only thing on my list right now! ;)
    This cobbler looks phenomenal! Yum! i want to give this one a try for sure.

    • Melissa says:

      Yes, butter never works right in baking recipes unless it’s frozen. It gets all gummy and weird. I agree. Can’t remember where I learned that one. My mom, maybe. It’s been one of my tricks for a long time.

      You’re my kind of girl. Glitter and ski boots! Shiny things and backcountry gear. I’m not exactly “Backcountry Barbie” but I do like a nice mix of girlie things and hard-core outdoor stuff.

      Good luck on the ski boots. Let me know what you get.

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  17. Alisa Cooks says:

    OMG, locally grown cherry cobbler. Swoon!

  18. jackhonky says:

    Oh goodness. now I wish I had access to pie cherries right about now! I guess I could try to track down some frozen ones, but I feel like they wouldn’t do your recipe justice!

    I do love cherries. And your cobbler looks fantastic! Mmmm. cherries…

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  21. Melissa … So I only have a veggie share with Grant, but last week kicked myself for not getting the fruit share when I saw how many apples and cherries you fruities were getting! I haven’t met Andy, but hope to one day. Crossing our fingers that we’ll be moving down to N Ft Collins or Wellington early next year. Then there will be no excuse for us not to have lunch :)

    Hugs!
    Lexie

  22. I think this is what I’m going to make for Thanksgiving, I want something different but delicious! This looks wonderful!! Thanks Melissa!! Hoping I can find some frozen cheeries at Harris Teeter!

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  24. This looks absolutely too easy and delicious to not make. I think I can get frozen cherries in a pinch at Trader Joe’s. Yum!!!!

  25. Alta says:

    This sounds SO delicious! I think cherry cobbler is my favorite. Okay, peach and cherry are neck and neck.

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  27. That cobbler looks amazing! Have a fabulous Thanksgiving my friend! xo, carol

  28. ~M says:

    This looks amazing! Are you using fresh, canned, or frozen cherries here?

  29. lo says:

    My mom made me a cherry pie for my birthday every year during the years I lived at home. It’s one of my fondest memories — and this post captures so much of what I loved about her pie. Awesomely fresh cherries… and all that love baked in :)

  30. Rose says:

    I have this in the oven as we speak. I doubled the recipe and I couldn’t find Pamela’s pancake mix so I used Bob’s Red Mill. Hope it’s ok! Thanks so much!

  31. Kit Broihier says:

    Melissa:
    I love your blog. You are a wonderful writer and have a charming, entertaining way of telling your stories. Plus your food seems amazing. I am a dietitian working on a gluten-free book. Maybe down the line you’ll check it out (not out until next fall).
    Keep up the great work!
    K. Broihier, MS, RD

  32. Oh, boy. Cherries are my favorite fruit, cherry pie my favorite pie (and that is a hard choice to make, as so many pies are so delicious.) My mouth started watering just looking at the picture. Like, in two seconds. I have to make this. But where will I get the cherries?

    The recipe looks terrific, and easy, too. Hope you win the challenge!

  33. Melissa says:

    Okay, my wonderful commenters — I can’t keep up with this! =) At least not right now.

    If I don’t reply immediately, I’m lost. I do read every single comment and usually there aren’t that many, so it’s doable, but with Thanksgiving and the increase in comments from hanging out with the cool kids, I’m too far behind to catch up.

    BUT, thank you everyone. This was a fun event and although the other bloggers involved have gone on to publish new posts, I’m perpetually behind. Or, totally out of the loop.

    Just know I appreciate your comments. They are all great!
    Peace, love and joyous holidays to all!

    Melissa

  34. [...] Melissa McLean Jory of Gluten-Free for Good made gluten-free cherry cobbler [...]

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