Cherry Honey Cobbler


2 lb fresh cherries, pitted
3 tbs butter, divided
3/4 cup honey
2 tsp cornstarch
1 tsp grated lemon peel
1/2 tsp ground cinnamon
vanilla ice cream or whipped cream
Shortcake Pastry:
2 cups flour
3 tbs sugar
1 tbs baking powder
1 tsp kosher salt
1/2 cup butter
1 egg lightly beaten
2/3 cup light cream


  • Preheat oven to 450 degrees.
  • Place cherries in a 8 inch baking dish.
  • Combine 2 tbs butter, honey, cornstarch, lemon peel and cinnamon in a small sauce pan.
  • Stir over low heat until smooth.
  • Pour over the cherries.
  • Dot with remaining butter.
  • To prepare the pastry combine the dry ingredients in a medium bowl.
  • Cut in the butter with a pastry blender until mixture resembles coarse crumbs.
  • Add the egg and cream and mix just until moistened.
  • Place the pastry over the fruit in dabs making sure to leave room so that steam can escape.
  • Bake for 15 minutes at 450 degrees, then reduce heat to 350 and bake for another 15 minutes.
  • Serve with ice cream and whipped cream.




30 min


15 min


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