Cherry-Almond Breakfast Cobbler Recipe

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

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

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.

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.

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

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.