Skillet Cherry Cobbler {Whole Wheat and Dairy Free} |

With all of the cherries that we have been picking, cleaning, pitting and freezing this past week I thought we deserved a little cherry treat now {instead of waiting for winter to roll around to pull them out of the freezer}. What was decided upon? Cherry cobbler. Just as tasty, if not more so, than a cherry pie…with a whole lot less work involved! It had just the right sweetness…not too tart and not so sweet to make your teeth hurt. The cast iron skillet {that has been hanging around the farm for a long, long time} that it was baked in made the crust on this delightful. This whole wheat and dairy free version was a hit! If you are one that prefers to bake with butter and milk, those can easily be substituted for the coconut oil and coconut milk. Try this out and let me know how you like it! Enjoy! -Shelley.

Skillet Cherry Cobbler {Whole Wheat and Dairy Free}

Batter:
1 1/2 c whole wheat white flour
3/4 c sugar
2 t baking powder
1/8 t salt
1 egg, whisked + coconut milk to equal 1 1/2 c total liquid
1/2 t vanilla

Cherries:
4 c tart cherries, cleaned and pitted
1/2 c – 3/4 c sugar {to taste…I used 1/2 c}
1/2 t cinnamon
1/2 t almond extract
1/2 t vanilla
2 T cornstarch

1/3 c coconut oil, melted
12 inch cast iron skillet

Pre-heat oven to 350 degrees.

In a large mixing bowl combine cherries, vanilla, almond extract, 1/2 c sugar and cinnamon. Stir well. Add cornstarch to coat and mix well.

In another large mixing bowl whisk together whole wheat flour, salt, 3/4 c sugar and baking powder.

In a liquid measuring cup crack egg and whisk. Add coconut milk to the egg until it reaches the 1 1/2 c mark. Add 1/2 t vanilla and whisk.

Add liquid to flour mixture and stir until well combined.

Melt coconut oil in cast iron skillet.

Pour batter into the oil lined skillet.

Place cherries evenly over top.

Bake at 350 degrees for approximately 50 minutes.