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Active prep time: 20 minutes
Bake time: 30 minutes
Serves: 6 to 8
Every year, I look forward to the month of May – it’s cherry season! While I enjoy all fruit cobblers, this recipe uses fresh cherries. You can also use frozen cherries. Either way, this Cherry Cobbler is delicious (and vegan)!
Ingredients for Cherry Filling:
2 cups fresh or frozen red cherries, pitted and chopped
1/2 cup white raisins
2 tablespoons lemon juice
1 tablespoon agave nectar
1 tablespoon cornstarch
Ingredients for Oatmeal Mixture:
1-1/2 cups raw, rolled oats (not instant)
1/2 cup all-purpose, unbleached white flour
1/2 cup light brown sugar (not packed)
3 tablespoons chopped pistachio meats (optional)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 cup plus 2 tablespoons vegetable oil (sunflower or safflower)
Directions:
1. Preheat oven to 350°F.
2. Line an 8-inch round or square pan with parchment paper (bottom only); oil the sides of pan and set aside.
3. In a small bowl, combine the cherries, raisins, lemon juice, agave nectar and cornstarch. Stir well and set aside.
4. In a large bowl, combine the rolled oats, flour, brown sugar, pistachios, salt, ground cinnamon, vanilla extract and the vegetable oil.
5. Next, in a large bowl, combine all oatmeal mixture ingredients. With a spoon or hand, stir the oatmeal mixture until just combined.
6. Measure 1 cup of the oatmeal mixture and set it aside in a small bowl.
7. Meanwhile, using your hands, spread the remaining oatmeal mixture evenly across bottom of pan, up to its edges.
8. Pour the cherry filling over the oatmeal mixture and spread it evenly up to the edges.
9. Evenly crumble the reserved oatmeal mixture across top of cherry filling.
10. Bake the cobbler for 30 minutes. After 30 minutes, set the cobbler on a wood board or trivet on counter to cool.
11. Serve this Cherry Cobbler warm or at room temperature with vanilla gelato or ice cream.
Text & Photograph ©2026 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
