Honey Sweet Cherry Cobbler 🍒

The Recipe Box
Written By Jacqui (Jax) Tress

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Pitted dark sweet cherries in a rectangular Pyrex baking dish, ready for Honey Sweet Cherry Cobbler.

Honey-Sweet. Fresh-Milled. Made From Scratch.

A small-batch sweet cherry cobbler made with honey, fresh milled flour, real butter, and no refined sugar.

As time goes on, and we are getting older, we are attempting to change our ways, eat healthier, take better care of ourselves. We have made SO many changes in the eleven years of our marriage! We were definitely a processed-food household back then and we ate out, a lot. Sweet tea and cokes were a mainstay back then and I only baked during the holidays or special occasions… not because I couldn’t, but because that’s what you did.

I am an Ol’ Gen X gal. We either learned to cook and bake by watching or we didn’t. We didn’t have social media or YouTube or any of the cooking channels to help us. Most of us were latchkey kids and were forbidden from touching the stove until we were older, for fear of burning the house down before they got home from work.

There were Home Ec classes. But if you were like me, well, to say I was not that successful is an understatement. 🥴🤣 It just did not interest me at the time. 🤷 I was more interested in learning how things were built and science. But I paid attention to my momma and my grandma… having a photographic memory up into my late 30s didn’t hurt either. 🤭🫶 I was blessed to retain many of their ways and ‘recipes’… if you can call them that… neither one measured very much in my recollection. It was always a handful of this and a pinch of that.

Now, that I am in my Grandmotherly years… I would rather cook our meals than eat out. I would rather brew my coffee than deal with some overpriced coffee house that doesn’t put my cardamom, cinnamon, cloves and saffron in it, or my honey and raw milk. I would rather make my noodles from scratch once a month, I know everything in them… from the fresh milled flour to the fresh eggs I get from the neighbor to the oil and salt I choose. I like to refer to it as food autonomy.

We are removing refined sugar from our diet in this season, and if you know me… go ahead and pick yourself up off the floor. I am okay and all is well. It is just the next step on our journey toward a healthier version of us. I am replacing it with honey where necessary in recipes and a touch in my coffee. 🐝🫶

I was craving a dessert the other day, and we had some fabulous dark red cherries. They were huge, plump and begging to be used. I knew they would maintain their body, while still giving off the best juice and flavor; we had already eaten a bag. 🤭 So, I set to work putting together a small-batch cobbler recipe.

It turned out splendidly! If you give it a try, let me know what you think!

Honey Sweet Cherry Cobbler

Preheat Oven to 375° | I used a Pyrex 231 baking dish | Bake for 35-40 min.

**The Pyrex 231 is an antique and size that is no longer available in their line. It measures about 10”x 6”, so roughly 60” square inches. The modern equivalent in their arsenal is the 8”x8” square baking dish. I have a link attached, here, if you happen to need one.

Filling

  • 4 Cups pitted sweet cherries

  • 3 Tbsp honey

  • 1 Tbsp lemon juice

  • 1 tsp vanilla

  • 1 tsp beef gelatin

  • 2 Tbsp COOL water (to bloom the beef gelatin)

Sprinkle the gelatin over the cool water and let it sit for 5-10 minutes while you prep everything else. Mix the cherries, honey, lemon juice, and vanilla together. Add the bloomed gelatin to the cherry mixture and disperse as evenly throughout as possible. It will melt when it gets hot in the oven, mix with the natural juices of the cherries and create a wonderful interior that is not runny, but holds its shape and form quite beautifully.

Topping

  • 1 cup Fresh Milled Flour (if you are using regular flour, reduce the amount of milk and add very slowly. FMF requires more liquid than store-bought flour.)

  • 1½ tsp baking powder

  • ¼ tsp salt

  • 4 Tbsp (½  stick) cold butter

  • 3 Tbsp honey

  • ⅓ cup milk

  • 1 tsp vanilla

Cold butter being cut into fresh milled flour with a pastry blender for the cobbler topping.

Batter Up

Whisk together the flour, baking powder, and salt. Cut in the COLD butter until it resembles coarse sand. Add the honey, milk, and vanilla and stir just until combined.

Spread the topping over the prepared cherries.

As the cherries warm in the oven, the gelatin will help create a silky, lightly thickened filling that is altogether different from the cornstarch filling that I was familiar with. It was lovely.

Sweet cherries covered with fresh milled flour cobbler topping in a glass baking dish, ready for the oven.

Honey Sweet Cherry Cobbler

This IS your grandma’s cobbler, and you WILL be glad you made it.

Bake

Bake at 375° for 35-40 minutes, until the topping is golden and the cherries are bubbling. As a finishing touch, when it comes out of the oven, brush the top with a little melted butter and honey.

Bon Appetit! 🍒

Jacqui (Jax) Tress

Jacqui is one of the voices and hearts behind T-Bone’s Place. She writes about practical farmstead lessons, living soil experiments, rabbitry conundrums, and the real-life learning that comes from building an un-modern farmstead life alongside Gene, with roots in East Texas and Southeastern Oklahoma. Much like she did years ago with Lil’ Bits & Pieces, The Un-Newsy Newsletter, Jacqui believes in sharing the ups, downs, mess-ups, breakthroughs, and hard-earned lessons, because the honest parts are usually where the most useful learning lives.Jacqui is the voice and heart behind T-Bone’s Place. She shares practical farmstead lessons, living soil experiments, rabbitry conundrums, and she writes down their real-life learning that comes with building an un-modern East Texas farmstead.

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