Cherry-Almond Breakfast Cobbler

Why not try cobbler for breakfast? This cherry-almond cobbler is made with frozen sour cherries, maple syrup, almond flour, oats, and flax meal.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 323 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup rolled oats
• 1 tablespoon cornstarch
• 3 cups frozen tart cherries
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 teaspoon baking powder
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon almond extract
• 0.33333334326744 cup pure maple syrup
• 1.5 tablespoons lemon juice
• 0.25 cup pure maple syrup
• 0.5 cup sliced almonds
• 0.25 cup unsalted butter, melted and cooled
• 0.75 cup blanched super-fine almond flour
• 0.25 cup flax meal
• 0.25 cup plain whole-milk Greek yogurt

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch glass baking pan.

Step 2

Mix oats, almond flour, flax meal, sliced almonds, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl until well combined.

Step 3

Whisk melted butter, Greek yogurt, maple syrup, egg, vanilla, and almond extract in a small bowl or measuring cup until thoroughly combined and no lumps of yogurt remain. Add wet ingredients to dry, and stir until mixture is well combined. Set aside.

Step 4

Place frozen cherries into the prepared baking pan. Add 1/3 cup maple syrup, lemon juice, and cornstarch. Toss to combine until there are no dry clumps of cornstarch remaining. Spread cherry mixture evenly into the pan.

Step 5

Use a small measuring cup or ice cream scoop to place 9 even dollops of the oat mixture on top of the cherries.

Step 6

Bake in the preheated oven until topping in browned and cherries are bubbling, 35 to 40 minutes. Tent the pan with aluminum foil if the topping begins to brown too quickly. Cool for 10 to 15 minutes before serving; the filling will thicken as it cools.