Cherry Berry GF-EF-DF Cobbler

This serves 30 to 40 folks who do nut use eggs, gluten or dairy in their foods:

Take 3-4 lbs. cherries pitted (frozen or fresh) thawed and washed

1/2 cup RED wine...LOL

1/2 cup organic berry preserve no corn syrup

1/2 cup water

apple cider unfiltered vinegar 2 Tablespoons

1/2 cup coconut sugar

gluten free flour for thickening

Fresh berries of any summer sort one pint washed

Crust:

Almond flour packet simple truth is cheaper

2 cups gluten free flour

1 to 2 Tablespoons coconut sugar

Ground cinnamon optional

Earth Balance butter 2 small sticks (these are much small the regular butter sticks) softened

1 to 2 teaspoons ground cinnamon

Water

Sea salt a pinch

Take the flours and add the sugar, ground cinnamon and the melted butter pour in and mix with sea salt add water if too dry and mix well til it's like dough. Then flatten and roll on cutting board and then shape it to the large baking pan where the magic will reside.

Okay okay now simmer down. Momma Thunder likes to spike things once in awhile.

In a cooking pot melt the butter, add the sugar, the berry preserve, & the cinnamon.

Then add the coconut sugar, and wine with berries do not crush the berries. Wrap the liquid

of love around these and then add some water and, apple cider vinegar. Sprinkle gluten free flour 1/2 cup and fold around in the sauces to thicken. medium low heat. Taste the goodness tart, sweet at the same time? Yes that's right. Set aside to cool.

Take a large dish for cobbler and Earth balance the and coat that thing. Now take the over

and heat to 350 degrees Fahrenheit. Bake the crust about 10 minutes til it is not brown but

more like dryer. Then add the Cherry-Berry goodness in there and move the temperature

to 400 degrees Fahrenheit. Let it bake to 40 to 55 minutes. Oh yeah and serve with

coconut whip and whatever coconut non dairy free ice cream you wish. Now you are in Cherry Berry Heaven. MMMMMMMM. Enjoy.