Cherries-is there every a thing as too much? NO WAY!!! This cobbler is so healthy you CAN eat it for breakfast and not feel badly about it at all! When we go cherry picking we pick a lot! That’s so we can have cherry everything, whenever we want it. Cherries freeze perfectly (like all summer fruits). Just be sure to pit them before freezing. I use this Cherrystone Remover, so that I can pit a whole bunch much faster. You can also buy pre-pitted cherries in bulk from local farms. This is a nice option if you don’t want to do it yourself (as it is a very messy operation). We also dehydrate them, for awesome toppings on oatmeal, as a nice add in for grain dishes, as a part of trail mix, or just a poppin’ in the mouth!
Cobblers, as most desserts, are usually loaded with fats & refined sugars. Not so with this one! Nothing used has been refined. In place of the typical butter or oil, I used almond butter. The almond butter provides a whole food fat, while also providing calcium, protein, potassium, iron, and fiber. You can’t get any of that (except the fat) from butter or oil! Another benefit of a cobbler versus a pie, is that there’s no added pie crust. Pie crusts are typically refined flours and oils/saturated fats. A cobbler is the best of both worlds. Yummy topping and the filling without the extra calories of the bottom shell (I always pick the filling out of the pie shell anyways-don’t you?). The sugar used in this is maple syrup, but you could boost the fiber in this recipe by swapping out date paste. I used only 6 tbsp for the entire cobbler! Orange juice is added to create a well-balanced flavor, as well as adding moisture without added fat, and adds a little more natural sweetness.
Cherries have such amazing properties for reducing inflammation in the body. The benefits of tart cherries are greater than those of sweets. I prefer the tarts for baking and drying, pies, tarts, and jams, but sweets are better for fresh eating. I made this cobbler with tart cherries I had left over from last year’s season. They have been linked to many healing benefits. Here are a few:
- reducing flair ups with arthritis
- lowering uric acid and nitric oxide build up, both important for gout flair ups
- contain natural melatonin to aid in restful sleep
- lowers risk of stroke (reduces inflammation)
- reduces muscle pain after a workout (inflammation)
For some great videos on the health benefits of cherries, I suggest you check out this video, discussing how sweet cherries out perform common pain relievers, this video on melatonin levels in cherries & berries, and muscle soreness and recovery time after a workout. 
Ingredients:
Filling:
- 3 1/2 pounds of pitted cherries, if frozen, let thaw and pour off most of juice-saving enough to coat the bottom of pan (reserve for cocktails on another night!)
- 2 tbsp fresh orange juice, and zest of orange (about 1 1/2 tsp)
- 1/4 + 2 tbsp cup instant or whole tapioca (not flour)
- 2 heaping tsp cinnamon
- 1 tsp ground nutmeg
- 3 tbsp maple syrup
- pinch salt
Topping:
- 2 1/2 cups whole oats
- 1 cup oat flour (can make this by grind whole oats in a blender, like a Vitamix)
- 1/2 cup almond butter (enough to make it clump)
- 3 tsp cinnamon
- 3 tbsp maple syrup, date paste, or liquid sweetener of choice. Add a little more if you need to make it clump
- 1/2 cup fresh squeezed orange juice
Instructions:
- Place filling ingredients into a large pan and mix together
- In another bowl, place all topping ingredients in, adding in orange juice slowly. Add just enough to moisten, but not make the topping soggy.
- Smoosh the topping on top of the filling
- Cover with foil and bake at 375 for 1 hour until filling in bubbling (you can almost not over cook it, so longer is fine too). Uncover for 15 minutes to brown up the topping
- Let sit for 15 minutes before serving. Serve on its own or topped with some coconut milk ice cream or whipped cream (I like it on its own).
- Also awesome cold, and makes a yummy breakfast!
Nutritional Benefits:
- No refined sugars, flours, or oils
- Gluten free and plant-based
- Cherries help to fight inflammation and a full of antioxidants
- Good source of plant-based protein, 5.6 g/serving, helps to repair and heal tissues
- Source of fiber, 3.5 g/serving; helps to boost digestive health, reduce incidence of cancers, lower blood pressure, and regulate blood sugar
- Potassium-helps to regulate heart rate, blood pressure, kidney & nervous system function
- 3½ pounds of pitted cherries, if frozen, let thaw and pour off most of juice-saving enough to coat the bottom of pan (reserve for cocktails on another night!)
- 2 tbsp fresh orange juice, and zest of orange (about 1½ tsp)
- ¼ + 2 tbsp cup instant or whole tapioca (not flour)
- 2 heaping tsp cinnamon
- 1 tsp ground nutmeg
- 3 tbsp maple syrup
- pinch salt
- 2½ cups whole oats
- 1 cup oat flour (can make this by grind whole oats in a blender, like a Vitamix)
- ½ cup almond butter (enough to make it clump)
- 3 tsp cinnamon
- 3 tbsp maple syrup, date paste, or liquid sweetener of choice. Add a little more if you need to make it clump
- ½ cup fresh squeezed orange juice
- Place filling ingredients into a large pan and mix together
- In another bowl, place all topping ingredients in, adding in orange juice slowly. Add just enough to moisten, but not make the topping soggy.
- Smoosh the topping on top of the filling
- Cover with foil and bake at 375 for 1 hour until filling in bubbling (you can almost not over cook it, so longer is fine too). Uncover for 15 minutes to brown up the topping
- Let sit for 15 minutes before serving. Serve on its own or topped with some coconut milk ice cream or whipped cream (I like it on its own).
- Also awesome cold, and makes a yummy breakfast!
