Cherry Cobbler

Using frozen pitted fruit saves the work of having to pit fresh cherries and makes the preparation of this favorite summer dessert a snap.



4 cups frozen pitted cherries (about 24 ounces)


3 tablespoons cornstarch

1/4 teaspoon cinnamon

1/8 teaspoon almond extract


1 1/2 cups flour

1/2 tablespoon sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons cold butter, cut into small pieces

2/3 cup buttermilk or sour milk (to make sour milk add 2/3 tablespoon apple cider vinegar to 2/3 cup milk, let sit 3 minutes)

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


Preheat oven to 425°.
Place frozen cherries in a medium saucepan. In a small bowl whisk together honey, cornstarch, cinnamon and almond extract. Spoon on top of cherries. Heat cherries, stirring occasionally until honey is melted and mixture is combined. Do not boil.
Pour cherries into a 9-inch round cake pan. Set aside.
In medium bowl combine flour, sugar, baking soda, powder and salt. Add butter pieces and using a pastry blender or 2 knives cut in butter until mixture resembles coarse meal. Add milk and stir with a fork until just combined. Drop dough in 6 mounds evenly over filling, leaving space between mounds. Sprinkle top of mounds with an additional 1/2 teaspoon of sugar.
Bake 20-25 minutes until fruit is bubbling and topping is golden brown.
Serves: 4-6