Gluten Free Cherry Cobbler Muffins Recipes

CHERRY COBBLER (GLUTEN FREE)

Steps:

• Preheat oven to 375F. Grease a 9x10" baking dish and set aside.
• In a mixing bowl combine cherries, corn starch, 1/2 tsp cinnamon, lemon juice, and brown sugar. Stir together.
• In a separate bowl, use a mixer to cream butter and white sugar together. Add vanilla extract, egg, flour, baking powder, salt, and cinnamon.
• Pour cherry mixture into baking dish, then dollop batter on top of cherries evenly.
• Bake 40-45 minutes, or until topping is cooked through and starting to turn golden brown.

GLUTEN-FREE CHOCOLATE CHIP CHERRY COBBLER

Steps:

• Heat oven to 350°F. In ungreased 1 1/2-quart casserole, mix fruit mixture ingredients. Microwave uncovered on High about 4 minutes or until bubbly around edge; stir.
• In medium bowl, mix all topping ingredients except 1/2 teaspoon sugar with spoon until stiff dough forms. Drop dough by 6 spoonfuls (about 1/4 cup each) onto warm fruit mixture. Sprinkle 1/2 teaspoon sugar over dough.
• Bake 35 to 40 minutes or until topping is golden brown. Serve warm.

GLUTEN-FREE CHERRY COBBLER

Steps:

• Preheat oven to 400 degrees F.
• In a saucepan combine cherries, sugar, water, and cornstarch and cook until boiling and thickened.
• Pour into an 8-inch square baking dish.
• In a medium mixing bowl, stir together flour, sugars, baking powder, and cinnamon.
• Cut in palm shortening until it is crumbly.
• Mix together egg and milk.
• Add to flour mixture and stir just until combined.
• Drop topping by tablespoonfuls onto filling (about 9 mounds).
• Bake for 22-25 minutes until cobbler is brown.
• Remove from the oven and let cool for at least 10 minutes before serving.

GLUTEN-FREE CHERRY COBBLER MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
• Mix flour, 1/2 cup sugar, and baking powder in a large bowl. Whisk milk, vegetable oil, egg, vanilla extract, and almond extract together in a separate bowl. Make a well in the center of the flour mixture; pour in milk mixture. Stir until batter is just blended and slightly lumpy; gently fold in cherries and cherry juice. Fill muffin cups 2/3 full with batter.
• Mix oats, brown sugar, 1/4 cup white sugar, and butter together in a bowl until crumbly; sprinkle oat mixture over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

GLUTEN FREE CHERRY COBBLER

Steps:

• Set Traeger to smoke with lid open for about 5 minutes. Close lid and set temperature to 375 degrees F.
• Add cherries to a 9x13 baking dish. Toss with lemon juice and almond extract.
• If cherries are frozen, you can set them on the grill while it is heating up.
• In medium sized bowl, combine almond and gluten free flours, sugar, baking powder and salt. Use a whisk to combine and eliminate lumps. In a separate bowl, combine egg, heavy cream and almond extract. Pour wet ingredients into dry and mix to combine. Mixture will be crumbly. Cover cherries with this mixture.
• Slice butter into thin slices and spread as evenly as possible on top of cobbler mixture. Sprinkle with decorator's sugar.
• Place cobbler onto grill and close the lid.
• Bake on preheated grill for about 60 minutes until golden brown.

CHERRY COBBLER MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper baking cups.
• Stir together the baking mix, white sugar, egg, and milk in a bowl just until combined. Stir in 1/2 of the cherry pie filling. Fill the lined muffin cups 2/3 full. Top each muffin with 3 cherries from the remaining cherry pie filling.
• Mix flour, brown sugar, melted butter, and cinnamon together in a small bowl with a fork until crumbly. Sprinkle evenly over unbaked muffins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.