Cherry Filling:5 cups pitted fresh cherries 1/2 cup water 1 1/4 cups sugar 1/4 cup tapioca starch -corn, potato, or arrowroot starch may be used in place of tapioca
Cobbler Topping:1 3/4 cups Better Batter Original Blend 1/2 cup sugar plus 1 1/2 tsp to sprinkle on top 2 tsp baking powder dash salt 1 tsp xanthan gum 1/2 cup vegan butter- regular butter can be used too 1/2 cup boiling water 1 tsp almond extract
You will start by taking the pitted cherries and adding them to a 3.5 qt or larger sauce pot.
Add the water, sugar, and tapioca starch to the pot and give it a good stir to blend the sugar and starch together all over the cherries.
Put the pan on the stove and turn it on medium heat. Bring it to a simmer, this took me about 5 minutes. Reduce the heat to medium low and simmer for another 4-5 minutes. The cherries should be soft and the mixture should be thickened. Turn the heat off and start the cobbler.
Preheat your oven to 350 degrees F.
To make the cobbler have all of your ingredients ready to go including the boiling water. The water doesn't still have to be boiling as you pour it in, but it needs to be steaming hot.
Start by adding the flour, baking powder, xanthan gum and salt to a mixing bowl, stir it up to blend well. Then add the sugar and give it another good stir.
Add the butter and almond extract, then cut the butter into the mixture with a pastry blender. Once the butter is blended through you will pour the boiling water into the bowl and stir it up. You should have a nice thick dough.
Spray a 3 quart baking dish with non-stick spray. Pour the cooked cherries into the baking dish. Then, using an ice cream scoop, scoop the dough and place it evenly on top of the cherries.
Sprinkle a little bit of sugar on top of the biscuits and bake for 30 minutes or until a toothpick comes out of the biscuit clean. Remove from the oven, allow to cool for about 15 minutes, and then serve warm with vanilla ice cream on top.