This Honey Cherry Cobbler Recipe is delicious. We just made this very same recipe swapping out the cherries with peaches, and a few weeks back, we tried it with a combination of blackberries, blueberries, and strawberries. I have made this recipe a few times with dairy and revised it to remove milk and butter. I chose to do this because this recipe is gluten-free, so I aimed for a healthy dessert. No processed sugar. No animal-based ingredients.
Try using various types of cherries to change the sweetness and flavor of the cobbler, or use your favorite variety from other cherry concoctions. One of our favorite ways to change this recipe is to mix blackberries or raspberries with cherries; it’s the bee’s knees! You can use either store-bought fresh cherries or your frozen cherries from last season for this treat.
Cherries, a drupe fruit related to plums and peaches, are a sweet summer treat for baking. Every summer, the wild cherry trees on our farm attract droves of birds — a mutually beneficial relationship between the wildlife in the area and us. The fruit is a food source for the birds brought to life by honeybees.
This Cherry Cobbler Recipe is A Gluten-Free Treat
Cherries are not only nutritionally valuable to birds; the sweet-tart fruits are good for you! They are low in calories and sugar but high in fiber, vitamins A and C, beta carotene, and essential trace minerals. Want more gluten-free sweets? Try this
Customize our Honey Cherry Cobbler Recipe
A recipe is not truly perfect until you’ve added your touch to it. That’s why we encourage you to play with your food. Let your inner pastry chef come out and play and change up our honey cherry cobbler. Here are some ideas:
- Try another berry or berry mixture that you like more
- Toasted coconut will add some interesting texture and some healthy fat
- Add 1/2 teaspoon of pure vanilla extract for even more flavor
- Cocoa nibs or chocolate chips will add extra texture; chocolate makes everything taste better.
How to make Cherry Cobbler
- Preheat the oven to 375°F. Coat an 8-inch-square baking dish (or similar 1 1/2- to the 2-quart dish) OR 6 individual ramekins with cooking spray and place on a cookie sheet.
- Mix flour, oats, honey, 1/8 tsp cinnamon, and salt in a medium bowl with a fork. Add oil (less 1 tbsp.) and mix. Prepare the topping.
- Next, add plant-based milk and blend with a fork.
- Add orange zest and blend until the dry ingredients are moist. You may need to add a little more milk.
- If you want to add nuts to the batter, now is the time to do this.
The consistency should be similar to biscuits.
- Combine those ingredients in a large bowl; toss to coat evenly. Place the filling in the prepared baking dish(es).
- Dollop the topping over the filling. It should almost look like you’re dropping biscuits on top of the fruit.
- Bake, uncovered, on top of a lined baking sheet, until the fruit is bubbly and tender and the topping is brown, about 45 minutes.
- Let excellent for at least 15 minutes before serving. Serve warm or at room temperature accompanied by plant-milk ice cream.
If you decide to try making this recipe, share a snapshot with us using #waxingkararecipes on Instagram. We love seeing your photos!
This recipe makes 6-8 servings, depending on how you dish it out to your guests!
Cherry Cobbler Recipe
- 2/3 c gluten-free flour Bob's Red Mill
- 1/2 c gluten-free old-fashioned rolled oats not instant
- 1/2 c plant-based milk any nut milk will work
- 1/4 c Waxing Kara Honey plus 3 tbsp. for filling
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. ground cinnamon divided
- 1/2 c coconut oil divided
- 1 tbsp. orange zest optional
- 1 tbsp. almonds or walnuts chopped, optional
- 4 c sweet cherries pitted
- 3 tbsp. Waxing Kara Honey
- 1 tbsp coconut oil
- 1 tbsp. lemon juice
- 1 tbsp. arrowroot
- 1/4 tsp. cinnamon optional
- Preheat oven to 375°F. Coat 8-inch-square baking dish (or similar 1 1/2- to 2-quart dish) OR 6 individual ramekins with cooking spray and place on cookie sheet.
- Prepare topping. Mix flour, oats, honey, 1/8 tsp cinnamon and salt in a medium bowl with a fork. Add oil (less 1 tbsp.) and mix. Add plant-based milk and blend with a fork. Add orange zest and blend with your fingertips until the dry ingredients are moistened. You may need to add a little more milk. Add nuts to batter if desired. The consistency should be similar to biscuits.
- To prepare filling, combine filling ingredients in a large bowl; toss to coat evenly. Place the filling in the prepared baking dish(es).
- Dollop the topping over the filling. It should almost look like you're dropping biscuits on top of the fruit. Bake, uncovered, on top of a lined baking sheet, until the fruit is bubbly and tender and the topping is lightly browned, about 45 minutes.
- Let cool for at least 15 minutes before serving. Serve warm or at room temperature accompanied by plant-milk ice cream.