We made this honey cherry cobbler in honor of National Cherry Cobbler Day. On the eastern shore, cherries are not in full swing until late-June. However, that’s no excuse to not celebrate National Cherry Cobbler Day!
I have made this recipe a few times and have revised it to remove milk and butter. I chose to do this because this recipe is gluten-free, so I was aiming to lean to a more healthy dessert. No processed sugar. No animal-based ingredients.
You can use either store-bought fresh cherries or your own frozen cherries from last season for this treat. 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 up this recipe is to mix blackberries or raspberries with the cherries…it’s really the bee’s knees!
Cherries, a drupe fruit related to plums and peaches, are a sweet summer treat that I love to bake with. Every summer, the wild cherry trees on our farm attract droves of birds. This is mutually beneficial to both us and the wildlife in the area, as the fruits act as a food source for the birds who would otherwise compete with our honeybees.
A Gluten-Free Treat
Cherries are not only nutritionally valuable to birds; the sweet-tart fruits are good for you as well! They are low in calories and sugar but high in fiber, vitamins A and C, beta carotene, and essential trace minerals. This cherry cobbler recipe is also gluten-free. Want more gluten-free sweets? Try this
Customize our Honey Cherry Cobbler
You know, a recipe is not truly perfect until you’ve added your own 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 some extra texture; plus, chocolate makes everything taste better.
If you decide to try this project, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
This recipe makes 6-8 servings depending on the size of your ramekins.
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.