Recipes and Cooking Cherry Honeycomb Cobbler 4.5 (4) For an eye-catching twist on cherry crisp, top baked cherries with fresh honey-thyme cookies in a honeycomb pattern. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 7, 2017 Print Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 80 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 cup all-purpose flour ⅔ cup sugar 1 tablespoon chopped fresh thyme 1 teaspoon kosher salt ¾ cup cup cold unsalted butter (1 1/2 sticks), cut into pieces 3 tablespoon honey 1 tablespoon chopped fresh thyme ¼ cup honey 2 tablespoon cornstarch 1 orange (2 tsp. zest, 1/4 cup juice) 9 cup fresh tart red cherries, pitted, or three 16-oz. pkg. frozen pitted tart red cherries, thawed and drained (about 6 to 7 cups) Vanilla ice cream Honey Thyme Directions 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. Print Nutrition Facts (per serving) 733 Calories 28g Fat 118g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 733 % Daily Value * Total Fat 28g 36% Saturated Fat 17g 85% Cholesterol 77mg 26% Sodium 228mg 10% Total Carbohydrate 118g 43% Total Sugars 75g Protein 8g Vitamin C 28.7mg 144% Calcium 100mg 8% Iron 3mg 17% Potassium 529mg 11% Fatty acids, total trans 1g Folate, total 99.9mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.