When I was a child, my favorite place to be was at my grandparent’s cottage in northern Michigan. This region is famous for it’s cherries, in fact, they produce about 75% of the world’s cherry crop! In the local shops and restaurants surrounding the greater Traverse City area, you can find just about any food made with cherries. My favorites are cherry chocolate ice cream and cherry bratwursts.
It’s about this time of year that I start seeing fresh cherries pop up in the markets near where I live. The nostalgic feeling I get when I bite into a cherry is breathtaking! Some many memories come alive from my summers in Michigan; family, life long friendships, lighthouses (including the time I was rock jumping in my party dress and slipped and fell in Lake Michigan, boo hoo) and of course, cherries. I hope my girls will come to love all Michigan has to offer as much as I
Remembering to be a child at heart makes me a better mother. Children are filled with curiosity, adventure and love, all the things that make life best. Watching my girls grow into such beautiful little people these past few years is definitely the cherry on top.
Speaking of cherries, I created this fantastic cherry + orange cobbler (psst, it’s gluten-free)! The dough is made with almond flour, coconut oil, orange juice and orange zest. It’s layered with fresh cherries and baked until golden brown on top. I must admit, it was devoured long before Mother’s Day (ok, two days ago, but who’s counting?!?!), but the flavors and colors scream, “Summer, here I come!” Mother’s Day says, “Hey, you can plant your flowers now and they (probably) won’t die from a late frost,” and “You know bathing suit season is right around the corner, don’t you?” But most of all it says, “I am so lucky to have special women in my life who illustrate motherhood flawlessly, and two girls to confirm without a doubt that somehow I’m getting this mommy gig just a little bit right.” Happy Mother’s Day! Enjoy! 🙂
This cobbler could be made in advance, stored in the fridge, then baked off right before serving. **Add 5 - 10 minutes to the baking time.** You can substitute canola oil for the coconut oil.
- 1 3/4 cups almond flour (I used the Bob's Red Mill brand)
- 1/3 cup sugar, plus more for sprinkling
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp salt
- 2 TBSP coconut oil, melted (or substitute canola oil)
- Juice and zest of one medium orange
- 1/2 tsp vanilla
- 1 1/2 cups fresh cherries, stemmed, pitted and diced
- Preheat the oven to 350°F and spray four oven safe ramekins or an 8x8 baking dish with non-stick cooking spray.
- In a large bowl with a wooden spoon or spatula, mix together all the ingredients except the cherries.
- Reserve one cup of the dough, and divide the rest equally between the four ramekins (or baking dish).
- Lightly pat the remaining dough onto the bottom of the ramekins (or baking dish).
- Sprinkle 1/4 cup of the diced, fresh cherries over each ramekin (or 1 cup over the baking dish).
- Add dollops of the remaining one cup of dough using a spoon.
- Sprinkle with the remaining 1/2 cup of cherries.
- Lightly press down on the dough.
- Sprinkle with a light dusting of sugar.
- Bake for 40 - 45 minutes or until lightly browned.
- Remove from the oven and cool slightly.
- Serve with a dollop of whipped cream or a scoop of vanilla or chocolate ice cream.