I had to pit the cherries first, which was a bit daunting, but it actually went pretty quickly once I got the hang of it. I don’t have a cherry pitter and didn’t want a rarely used gadget cluttering up my drawers, so I decided to use a paperclip instead. It was easier than expected – just poke the paperclip into the cherry from the stem end, using it to separate the pit from the flesh on two sides, then scoop it out.
It took me a couple of hours to remove the pits from 3 1/2 pounds of cherries, which was about ten cups. It was well worth the effort! I set aside four cups for this recipe and froze the rest. Now this means I’ll have to come up with a couple more sour cherry recipes to use up the other six cups.
Too much freshly picked fruit – what a great problem to have!
Cobbler is one of the easiest and most delicious ways to use up fresh cherries (or berries). You really can’t go wrong with it.
For this recipe, feel free to use more sweetener if you prefer more sweetness. My all-time favorite sweetener as erythritol, as it measures very similarly to sugar, has no after-taste, and is natural. However, you can easily substitute another granulated sweetener such as stevia or coconut sugar. Adjust the amount accordingly depending on how sweet your substitution is.
Hazelnut flour is sometimes hard to find, so if needed it can be replaced with more almond flour (or any other nut flour). Another solution would be to make your own hazelnut flour, which is actually incredibly easy. Simply process hazelnuts in a food processor or coffee grinder until they are the consistency of a coarse flour. Don’t overprocess, though, or you’ll end up with nut butter! The hazelnut really gives this dessert a vibrant flavor, so use it if you can.
The cobbler turned out fantastic – a perfect end of summer treat! I topped it with some homemade no-sugar-added whipped cream. Low carb ice cream would be fantastic, too.
Instructions
- Preheat the oven to 350 degrees F.
- Mix the sour cherries and half of the erythritol. Place the mixture into a foil lined (or non-stick) 9×9″ baking pan.
- Mix the almond flour, hazelnut flour, remaining erythritol, and baking powder.
- Add the egg whites and stir until crumbly. Stir in the melted butter.
- Crumble the flour mixture evenly onto the berries.
- Bake 20-25 minutes, until golden.