• 4 Ratings

For an eye-catching twist on cherry crisp, top baked cherries with fresh honey-thyme cookies in a honeycomb pattern.

Source: Better Homes and Gardens


Honeycomb Cookies
Baked Cherries


Instructions Checklist
  • For honeycomb cookies: Preheat oven to 325°F. In a large bowl combine flour, sugar, thyme, and salt. Using a pastry blender or your fingertips, cut or rub in butter until mixture resembles coarse crumbs. Using a fork, stir in honey. Gently knead in bowl until dough holds together.

  • On a lightly floured surface roll dough to 1/4-inch thickness. Cut dough using a 2-inch hexagon-shape cutter. Place cutouts 1 inch apart on two ungreased cookie sheets. Reroll scraps.

  • Bake 13 to 15 minutes or until edges are firm and tops are lightly browned. Transfer to a wire rack; cool.

  • For baked cherries: Increase oven to 400°F. In a 2-qt. baking dish stir together thyme, honey, cornstarch, zest, and juice. Stir in 4 cups cherries. Bake 25 minutes or until thickened and bubbly; remove from oven. Stir in remaining cherries; cool slightly. Top with honeycomb cookies in a honeycomb pattern; serve remaining cookies on the side. Top cobbler with vanilla ice cream, honey, and thyme.


You should have about 6 to 7 cups pitted fresh cherries or thawed, drained frozen cherries.

Nutrition Facts

733 calories; 28 g total fat; 17 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 77 mg cholesterol; 228 mg sodium. 529 mg potassium; 118 g carbohydrates; 5 g fiber; 75 g sugar; 8 g protein; 1 g trans fatty acid; 3607 IU vitamin a; 29 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 100 mcg folate; 0 mcg vitamin b12; 100 mg calcium; 3 mg iron;


4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0