PREPARE THE FRUIT FILLING

1. Preheat the oven to 350°F. Set aside 4–6 small oven-safe ceramic cocottes or ramekins.
2. Remove the pits and stems from the cherries and slice in half.
3. Place the cherries, blackberries, and raspberries in a large mixing bowl. Add the lemon juice and vanilla extract, then gently toss to combine.
4. In a small bowl, whisk together the granulated sugar, cornstarch, cinnamon, and nutmeg. Sprinkle the mixture over the fruit, then gently toss until the fruit is evenly coated. Set aside while you prepare the cobbler topping.

PREPARE THE TOPPING

1. In a small bowl or measuring glass, whisk together the milk, lemon juice, and vanilla extract. Set aside.
2. In a medium mixing bowl, whisk together the gluten-free 1:1 flour, almond flour, granulated sugar, baking powder, and salt.
3. Add the cubed butter and toss to coat. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture is coarse and crumbly, with the butter pieces about pea-sized or smaller.
4. Pour the milk mixture into the bowl and stir with a wooden spoon or rubber spatula just until a dough forms. The dough will be soft, wet, and sticky, similar to cookie dough.

BAKE THE COBBLERS

1. Divide the fruit evenly among the prepared baking dishes.
2. Using a cookie scoop, drop scoops of the cobbler topping over the fruit. There is enough topping to make six cobblers, so if you are making four larger cobblers, you may have a small amount of topping left over.
3. Brush the topping lightly with milk and sprinkle with coarse sugar.
4. Place the baking dishes on a baking sheet and bake on the middle rack of the oven for 30–40 minutes, or until the topping is golden brown and the fruit is bubbling vigorously around the edges.
5. Transfer the cobblers to a wire rack and let cool for 10–15 minutes before serving.